Description
Crispy, juicy, and irresistible Air Fryer Popcorn Chicken is a healthier twist on the classic favorite. Perfect for snacking or as a fun family meal, this recipe delivers restaurant-quality taste with the convenience of home cooking.
Ingredients
Units
Scale
- 1 pound chicken breasts, cut into 1-inch pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 eggs
- 2 cups panko breadcrumbs
Instructions
- Marinate the chicken
In a medium-sized bowl, combine the chicken pieces and buttermilk. Stir to coat evenly, then cover and refrigerate for at least 1 hour, or up to 4 hours. - Prepare the dredging station
Set up three shallow bowls: In the first, whisk together flour, cornstarch, salt, and pepper. In the second, beat the eggs with a tablespoon of water. Fill the third with panko breadcrumbs. - Coat the chicken
Remove chicken from buttermilk and dredge each piece first in the flour mixture, then the egg mixture, and finally in the breadcrumbs. Press gently to ensure good coating. - Set and rest
Place the coated chicken pieces on a wire rack set over a baking sheet. Let them rest for 15 minutes to allow the breading to adhere properly. - Prepare the air fryer
Spray the air fryer basket with non-stick cooking spray. Preheat the air fryer to 400°F (200°C) for a few minutes. - Cook the chicken
Arrange half of the chicken pieces in the air fryer basket, ensuring they’re not overcrowded. Cook for 5 minutes, then flip and cook for an additional 4 minutes or until golden brown. - Finish and serve
Remove the first batch and repeat the process with the remaining chicken. Serve hot and enjoy your crispy popcorn chicken!
Notes
- Avoid overcrowding the air fryer basket to ensure even cooking and crispiness.
- Preheat the air fryer for optimal results.
- Cooking times may vary between air fryer models; check for doneness a few minutes early.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the air fryer at 350°F (175°C) for 3-4 minutes or briefly in the microwave.
- Freeze leftovers for up to 4 months and cook from frozen at 400°F (200°C) for 10 minutes, flipping halfway.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 2g
- Sodium: 650
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 145
