Air Fryer Popcorn Chicken
Air Fryer Popcorn Chicken coats bite-size chicken breast in buttermilk, cornstarch, flour, and savory spices for crisp golden bites with a tender center. It is a practical snack, appetizer, or family dinner protein when you want crunchy chicken without deep frying.
Equipment
- Air fryer
- Tongs
- Mixing bowls
- Instant-read thermometer
Ingredients
- 500 g skinless chicken breasts chopped into small bite-size pieces
- 80 ml buttermilk
- 1/2 teaspoon salt for the chicken mixture
- 1/4 teaspoon white pepper
- 1/4 teaspoon garlic salt or garlic powder plus an extra 1/4 teaspoon regular salt
- 100 g cornflour or cornstarch
- 1 large egg beaten
- 120 g plain all-purpose flour
- 1/4 teaspoon salt for the flour coating
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic salt for the flour coating
- 1/2 teaspoon celery salt
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 15 ml spray oil about 1 tablespoon across the whole recipe
Instructions
- Cut chicken breasts into small even bite-size pieces and pat away extra surface moisture.
- Mix buttermilk with salt, white pepper, and garlic salt, then toss the chicken in the mixture.
- Set up bowls with cornstarch, beaten egg, and flour mixed with the remaining seasonings.
- Dredge each chicken piece in cornstarch, dip in egg, then coat in the seasoned flour.
- Preheat the air fryer to 400°F for 2-3 minutes and arrange chicken in a single layer.
- Spray lightly with oil and air fry for 10-12 minutes, shaking or turning halfway through.
- Check that the thickest pieces reach 165°F, rest for 2 minutes, and serve warm.
Notes
Storage: Store cooled popcorn chicken in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the air fryer at 350°F for 3-5 minutes, or from frozen at 360°F for 7-9 minutes.
Air Fryer Tips: Cook in a single layer, preheat briefly, and check early because small chicken pieces can cook faster in some models.
Extra Crispy Tips: Spray dry flour spots lightly with oil and shake or turn the pieces halfway through cooking.
Variations: Add cayenne, smoked paprika, ranch-style herbs, or a buffalo sauce finish for different flavor options.
Food Safety: Cook chicken to 165°F in the thickest piece and refrigerate leftovers within 2 hours.