WHAT’S FOR DINNER?
Air Fryer Popcorn Chicken
Array/5
COOK TIME
8 min
TOTAL TIME
23 min + marinade time
SERVINGS
Crispy on the outside and juicy on the inside, this easy Air Fryer Popcorn Chicken recipe has all the best parts of classic fried chicken without any deep frying. Enjoy them in a wrap, on top of salads, or plain with your favorite dipping sauces!
Fried chicken is hands down one of my favorite meals, and this homemade air fryer popcorn chicken is the perfect way to enjoy all that crispy, juicy goodness without deep frying. They’re great for a quick dinner, a snack, or even a party appetizer. Skip buying frozen Tyson’s chicken and use your air fryer to cook popcorn chicken in just 10 minutes or less! And, of course, no popcorn chicken is complete without plenty of dipping sauces. I love having options, so I always serve them with honey mustard, ranch, or a Chick-fil-A-style sauce!
Buttermilk Popcorn Chicken
Marinating the chicken in buttermilk is the secret to making popcorn better than any store-bought brand. The natural acidity in buttermilk helps break down the proteins in the chicken, keeping every bite juicy and tender. It also helps the coating stick better, so you get that thick, crispy crust. The combination of flour and cornstarch gives the chicken pieces a nice crunch, while the layers of herbs and spices give it a well-rounded flavor. Popcorn chicken in the air fryer is both easy and delicious!
Why You’ll Love This Recipe
Homemade with simple ingredients: This recipe uses pantry staples like flour, cornstarch, and spices, so you don’t need anything fancy to make crispy, flavorful popcorn chicken at home.
Versatile: Serve it as a main high-protein dish, a kid-friendly snack, or an appetizer with your favorite dipping sauces.
No deep frying: The air fryer creates a crispy, golden coating with minimal oil, giving you all the crunch without the mess or extra calories.
20 minutes or less: Once the chicken is marinated, it cooks in just a few minutes, making it perfect for busy weeknights.
Ingredients You’ll Need
Chicken (breast or thighs) – Both options work great, but thighs give you extra juicy bites while breast meat stays lean and tender. Either way, cut them into small, even pieces so they cook quickly and evenly.
Buttermilk – This is the secret to super tender chicken! The acidity in buttermilk helps break down the meat, locking in moisture and giving each bite that perfect, juicy texture.
Egg – Helps bind the flour coating to the chicken, so every piece gets that crispy, crunchy crust without losing any of the seasoning.
Kosher Salt – Enhances the flavor of the chicken and the coating, making sure each bite is well-seasoned and balanced. Kosher salt dissolves more evenly than table salt, so it’s the best choice for this recipe.
Vegetable Oil – A light brush of oil helps crisp up the coating in the air fryer, giving you that golden, crunchy texture without deep frying.
Coating
All Purpose Flour – Creates the base for the crispy coating.
Cornstarch – Adds an extra layer of crispiness, making the popcorn chicken even crunchier and lighter.
Spices (kosher salt, celery salt, ground black pepper, paprika, thyme, oregano, onion powder, garlic powder, ginger powder, cayenne powder) – This blend of spices packs in bold, savory flavor with just the right balance of warmth, earthiness, and a little kick. The cayenne adds a hint of heat, but you can dial it up or down depending on your spice preference.
Step By Step Instructions
Cut and marinate the chicken: Start by cutting the chicken breasts or thighs into small, bite-sized pieces, about ½ inch in size. In a large bowl, whisk together the buttermilk, egg, and kosher salt. Add the chicken pieces and stir to coat them evenly. Cover the bowl and refrigerate for at least one hour or up to 24 hours to allow the buttermilk to tenderize the chicken.
Prepare the coating: In a separate large bowl, combine the all-purpose flour, cornstarch, and all the seasonings, including kosher salt, celery salt, black pepper, paprika, thyme, oregano, onion powder, garlic powder, ginger powder, and cayenne. Stir everything together to create a well-seasoned flour mixture.
OPTIONAL: For extra crispy texture, add a few tablespoons of the buttermilk marinade to the flour mixture and use your fingers to mix it in, creating small clumps. These little flour bits will help form a crunchy, textured coating on the chicken.
Coat the chicken: Remove the marinated chicken from the fridge. Working in batches, toss a handful of chicken pieces into the flour mixture, pressing gently to make sure each piece is fully coated with seasoning and crispy flour bits. Place the coated chicken on a plate or baking sheet and repeat until all the chicken is breaded.
Preheat the air fryer: Set your air fryer to 390°F and let it preheat for a few minutes. Lightly brush or spray vegetable oil on the bottom of the air fryer basket to prevent sticking and help crisp up the coating.
Air fry the popcorn chicken: Arrange the coated chicken pieces in a single layer inside the air fryer basket. You may need to cook them in batches, depending on the size of your air fryer. Lightly brush or spray the tops of the chicken with vegetable oil to enhance crispiness. Cook at 390°F for 3 minutes, then flip the pieces and cook for another 3 minutes until golden brown and crispy. Serve with your favorite dipping sauces. Enjoy!
Expert Tips
Cut the chicken evenly – Keeping the chicken pieces about the same size helps them cook at the same rate, so you don’t end up with some pieces overcooked and others undercooked. A half-inch size works best for that perfect bite.
Add buttermilk to the flour mix – Mixing a few tablespoons of the marinade into the seasoned flour creates little flour clumps, which fry up into crispy bits that make the coating extra crunchy.
Press the coating onto the chicken – Lightly pressing the flour mixture onto the chicken instead of just tossing it in the bowl helps the breading stick better and creates a thicker, crispier crust.
Preheat the air fryer – Starting with a hot air fryer helps the breading crisp up right away, giving you that crunchy texture without overcooking the inside.
Don’t overcrowd the basket – Cooking the chicken in a single layer with a little space between each piece lets the hot air circulate properly, giving you crispy edges on all sides.
Shake or flip halfway through – Turning the chicken pieces at the halfway mark helps cook them evenly on all sides.
Serve right away – Popcorn chicken is at its crispiest straight out of the air fryer, so it’s best to enjoy it immediately.
Ways To Serve Popcorn Chicken
In a wrap: Toss the popcorn chicken in a tortilla with lettuce, tomato, shredded cheese, and your favorite dressing or even fried pickle ranch dip.
On top of a salad: Add crispy chicken bites to a fresh salad with greens, cherry tomatoes, cucumbers, and ranch or honey mustard dressing.
With dipping sauces: Serve as a snack or appetizer with a variety of sauces like honey mustard, chipotle mayo, barbecue, ranch, or Chick-fil-A sauce.
In a sandwich: Pile the crispy chicken onto a toasted bun with lettuce, pickles, and mayo for a homemade crispy chicken sandwich.
In a rice bowl: Layer popcorn chicken over steamed rice with veggies and a drizzle of spicy mayo or teriyaki sauce.
With mac and cheese: Serve alongside or mix into creamy mac and cheese.
In a loaded baked potato: Add crispy chicken bites to a baked potato topped with cheese, sour cream, and green onions.
On a platter with fries: Make it a full meal by serving popcorn chicken with crispy fries or air fryer potatoes, coleslaw, and a side of dipping sauces.
As an appetizer: Serve in small cups with toothpicks and a variety of sauces for an easy snack.
Storing & Freezing
Storing: Keep leftover popcorn chicken in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Arrange the cooked popcorn chicken in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months. This prevents the pieces from sticking together and makes it easier to reheat later.
Reheating: For the crispiest texture, reheat in the air fryer at 375°F for 4 to 5 minutes, shaking halfway through. The oven at 400°F for 8 to 10 minutes also works.
FAQ
How long should I marinate the chicken in buttermilk?
At least one hour is best for tender, flavorful chicken, but overnight will give you the juiciest results. If you’re short on time, 30 minutes will still add some moisture and flavor.
Do I need to flip the chicken in the air fryer?
Yes, flipping the chicken halfway through helps cook it evenly and makes sure the coating gets crispy on all sides.
Why is my popcorn chicken not crispy?
Overcrowding the air fryer basket can prevent crisping, so cook in batches if needed. Also, lightly brushing or spraying the chicken with oil before cooking helps create a crunchier texture.
What if I don’t have buttermilk?
Make your own! Add one tablespoon of lemon juice or white vinegar per cup of milk. Stir to combine and let it sit for 15 minutes for your own homemade buttermilk.
How do I keep the coating from falling off?
Press the flour mixture firmly onto the chicken to help it stick, and let the coated pieces rest for a few minutes before air frying to set the breading.
More Easy Air Fryer Recipes
Print
Air Fryer Popcorn Chicken
Crispy on the outside and juicy on the inside, this easy Air Fryer Popcorn Chicken recipe has all the best parts of classic fried chicken without any deep frying. Enjoy them in a wrap, on top of salads, or plain with your favorite dipping sauces!
Ingredients
1lb chicken breast or thighs
Marinade
¾ cup buttermilk
1 egg
1 teaspoon kosher salt
Coating
1 ½ cups all purpose flour
½ cup cornstarch
1 teaspoon kosher salt
½ teaspoon celery salt
1 teaspoon ground pepper
1 teaspoon paprika
1 teaspoon dried oregano
¾ teaspoon onion powder
2 teaspoon garlic powder
½ teaspoon ginger powder
¼ teaspoon cayenne powder
Vegetable oil for brushing
Chik Fil A Sauce
1/2 cup mayo
1 Tablespoon yellow mustard
1 Tablespoon dijon mustard
2 1/2 Tablespoons honey
2 Tablespoons BBQ sauce
Instructions
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Cut the chicken into ½ inch pieces and set aside. In a large bowl, whisk together the 3/4 cup buttermilk, 1 egg and 1 teaspoon salt. Add the chicken pieces and get them all nice and covered. Cover the bowl, refrigerate and marinate the chicken for at least an hour or up to 24 hours.
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In another large bowl, mix the 1 1/2 cup flour, 1/2 cup cornstarch and all the spices. (1 tsp salt, 1 tsp pepper, 1/2 tsp celery salt, 1 tsp paprika, 1 tsp oregano, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp ginger powder, 1/2 tsp cayenne)
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Before coating the chicken, add a few tablespoons of the marinade liquid to the flour mixture and use your fingers and mix together to make lots of little clumps of the mixture. These add crispy bits to the popcorn chicken pieces.
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Add several of the marinated chicken pieces into the flour mixture and use one hand to get each one coated. Make sure to get some of those clump pieces too. Place the coated chicken pieces onto a plate or baking sheet and continue until all the chicken pieces are coated. Brush vegetable oil over the top of all the chicken pieces before placing in the air fryer.
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Preheat the air fryer to 390 degrees. Brush vegetable oil on the bottom of the air fryer drawer.
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Add the chicken pieces to the air fryer in a single layer. You may need to cook the chicken in a couple batches. Cook the chicken for 4 minutes, turn pieces and then cook for another 4 minutes.
- While the chicken cooks, make the Chik Fil A sauce. In a small bowl, mix together the 1/2 cup mayo, 1 Tablespoon yellow mustard, 1 Tablespoon dijon mustard, 2 1/2 Tablespoons honey, 2 Tablespoons BBQ sauce.
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Remove and repeat with the remaining chicken and serve with your favorite dipping sauces and sides.
Notes
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