Air Fryer Popcorn Chicken Recipe

Chicken breast: Cut into bite-sized pieces, this is the main protein for the dish.

All-purpose flour: Used to coat the chicken pieces, helping the other ingredients stick.

Garlic powder: Adds a subtle garlic flavor to the coating.

Paprika: Provides a mild, smoky flavor and a hint of color.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Adds a touch of heat and depth to the seasoning.

Eggs: Beaten eggs help the panko breadcrumbs adhere to the chicken.

Panko breadcrumbs: These Japanese-style breadcrumbs create a light and crispy coating.

Cooking spray: Helps to achieve a golden brown and crispy exterior in the air fryer.

When coating the chicken pieces, make sure to press the panko breadcrumbs firmly onto the chicken to ensure an even and crispy layer. This will help the breadcrumbs adhere better and create a more satisfying crunch.

• chicken breast - Substitute with turkey breast: Turkey breast is lean and has a similar texture to chicken breast, making it a good alternative.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the coating slightly denser.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor profile to the dish.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat and complexity to the seasoning.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can be used to season the chicken pieces before coating.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the peppery taste without altering the color of the coating.

• eggs - Substitute with buttermilk: Buttermilk helps the coating adhere to the chicken and adds a slight tangy flavor.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and can be a gluten-free option.

• cooking spray - Substitute with olive oil: Olive oil can be brushed on the chicken pieces to help them crisp up in the air fryer.

• Allow the popcorn chicken to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled chicken pieces in an airtight container. If stacking, separate layers with parchment paper to maintain crispiness.
• Store the container in the refrigerator for up to 3-4 days. Reheat in the air fryer at 350°F (175°C) for 3-4 minutes to regain crispiness.
• For freezing, arrange the cooled chicken pieces on a baking sheet in a single layer. Freeze for 1-2 hours until solid.
• Transfer the frozen chicken pieces to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• To reheat from frozen, place the chicken pieces in the air fryer at 360°F (180°C) for 8-10 minutes, shaking the basket halfway through, until heated through and crispy.

• Preheat your oven to 350°F (175°C). Place the leftover popcorn chicken on a baking sheet lined with parchment paper. Bake for 10-15 minutes until heated through and crispy.

• Use your air fryer for a quick reheat. Set it to 375°F (190°C) and cook the popcorn chicken for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil and cook the popcorn chicken for 5-7 minutes, turning occasionally until crispy and hot.

• If you prefer the microwave, place the popcorn chicken on a microwave-safe plate. Cover with a damp paper towel to retain moisture and heat on high for 1-2 minutes. Note that this method may not keep the chicken as crispy.

• For a toaster oven, preheat to 375°F (190°C). Arrange the popcorn chicken on the toaster oven tray and heat for 8-10 minutes until warmed through and crispy.

• Air fryer: Used to cook the popcorn chicken to a golden brown and crispy texture without deep frying.

• Mixing bowl: Used to combine the flour, garlic powder, paprika, salt, and pepper.

• Whisk: Used to beat the eggs until they are well combined.

• Tongs: Used to dip the chicken pieces into the flour mixture, then into the beaten eggs, and finally coat with panko breadcrumbs.

• Cooking spray: Used to lightly coat the chicken pieces in the air fryer basket to ensure they become crispy.

• Knife: Used to cut the chicken breast into bite-sized pieces.

• Cutting board: Used as a surface to cut the chicken breast.

• Measuring spoons: Used to measure out the garlic powder, paprika, salt, and pepper.

• Measuring cups: Used to measure the all-purpose flour and panko breadcrumbs.

• Air fryer basket: The component of the air fryer where the chicken pieces are placed for cooking.

• Shaking basket: Used to shake the chicken pieces halfway through cooking to ensure even crispiness.

Prepare ingredients in advance: Cut the chicken breast into bite-sized pieces and measure out the flour, spices, and panko breadcrumbs ahead of time.

Use a breading station: Set up a breading station with bowls for the flour mixture, beaten eggs, and panko breadcrumbs to streamline the coating process.

Batch cooking: If your air fryer is large enough, cook multiple batches at once to save time.

Preheat the air fryer: Preheating the air fryer ensures even cooking and reduces overall cooking time.