Get ready to make popcorn chicken your new go-to for game day snacks, easy dinners, or anytime those cravings hit. Serve with classic Honey Mustard, BBQ Sauce, Ranch, or Homemade Ketchup. The secret to extra tender, flavorful popcorn chicken is a spiced buttermilk marinade (and don’t worry, there’s a handy substitute if you don’t have any buttermilk!).
How to Make Popcorn Chicken
We use chicken breast in our photos, but chicken thighs are fantastic, too! They’ll be even juicier and more tender. The real flavor secret is in the marinade. Here’s what we use:
Buttermilk: Its tangy flavor tenderizes our chicken. No buttermilk? No problem! You can make your own with milk and lemon juice or vinegar (see the recipe for details). Salt and Pepper: Don’t be shy. These are essential for good flavor! Dried Thyme, Garlic Powder, Onion Powder: A simple, tasty seasoning.
Marinating Time: At least 30 minutes is key. You can go overnight, but not any longer.
Breading the Chicken
You have a few choices for what you use to bread the chicken. Here are three options:
Cornflakes: Light and super crispy – just crush them by hand. (We used cornflakes in our photos.) Potato Chips: Surprisingly delicious! A great gluten-free choice (check the label). We use them for Homemade Chicken Nuggets. Breadcrumbs: Classic and perfect. Panko breadcrumbs are extra crispy, but homemade breadcrumbs work, too.
Once you’ve chosen your breading, you’ll dip the marinated chicken into it, and then you are ready to bake or air fry.
Baked Popcorn Chicken
Baking takes about 20 minutes in a 400° F oven. For the crispest results, use a baking sheet with an oven-safe cooling rack on top. This lets hot air circulate all around the chicken—just like when we bake bacon!
Air Fryer Popcorn Chicken
Place chicken pieces in a single layer in your air fryer basket and spray them with cooking oil. Air fry at 390°F for 4 minutes. Shake the basket, spray lightly again, then air fry for another 3 to 5 minutes (or until golden brown).
Make Ahead Tips
Let the popcorn chicken cool, then refrigerate in an airtight container for up to 3 days. Reheat spread onto a baking sheet in a preheated 350°F oven for 8 to 10 minutes. To freeze homemade popcorn chicken, allow it to cool, then spread it onto a baking sheet lined with parchment paper so that the chicken pieces are not touching each other. Freeze until hard (about 2 hours). Transfer to freezer-safe containers and freeze for up to 3 months. Need buttermilk or breading substitutes? Check the notes section. Baked and Air Fryer instructions are included! 2 cups low-fat buttermilk 1 ½ teaspoons fine sea salt 2 teaspoons dried thyme 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon fresh ground black pepper 1/2 teaspoon cayenne, optional 4 cups corn flakes or potato chips Cooking spray or olive oil 2Marinate the chicken for at least 30 minutes and up to overnight in the refrigerator. 2Place cornflakes (or potato chips) in a large resealable bag and crush them finely. 3Add 1/2 teaspoon salt, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper. Shake the bag to mix. 4Remove pieces of chicken from the marinade, shaking them lightly. Toss the chicken into the seasoned breading, pressing to coat well. 5Arrange the breaded chicken pieces on the prepared baking sheet, spraying them with cooking spray or drizzle with olive oil. 2For extra crispy chicken, place an oven-safe cooling rack onto the baking sheet and spray it with nonstick cooking spray. 3Bake in the oven for about 20 minutes, turning the chicken halfway through for even browning. The chicken is done when it’s crispy, golden brown, and cooked through. 2Air fry at 390°F for 4 minutes. Shake the basket, spray lightly again, then air fry for another 3 to 5 minutes (or until golden brown).
