Description
Homemade popcorn chicken with a perfectly crispy double-flour coating and tender, juicy chicken inside. This easy recipe uses simple ingredients and delivers restaurant-quality results in just 35 minutes. Perfect for family dinners, game day snacks, or anytime you’re craving that nostalgic, crunchy bite of comfort food.
Ingredients
For the Coating:
- 3 cups all-purpose flour
- 2 teaspoons garlic powder (adds that savory, aromatic flavor)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Egg Wash:
- 2 large eggs
- 2 tablespoons lemon juice (this is the secret to extra tender chicken!)
For Frying:
- 2 cups vegetable oil, or as needed (canola or peanut oil work beautifully too)
Main Ingredient:
- 3 skinless, boneless chicken breasts, cubed into bite-sized pieces (about 1-inch cubes)
Note: You can use chicken tenders or thighs if you prefer – thighs add extra juiciness!
Instructions
Mix together the flour, garlic powder, salt, and black pepper in a medium bowl. Give it a good stir so all the seasonings are evenly distributed, you want every piece of chicken to get that perfect flavor. Set this bowl aside where you can easily reach it.
In a separate bowl, beat the eggs and lemon juice together until they’re well combined and slightly frothy. This lemony egg mixture is going to be the glue that holds your crispy coating in place, so make sure it’s mixed thoroughly.
Pour about 2 inches of oil into your large pot and set it over medium heat. Let it warm up for about 5-7 minutes. You’re aiming for around 350°F—if you don’t have a thermometer, drop a small cube of bread into the oil. If it sizzles immediately and turns golden in about 60 seconds, you’re ready to go!
While the oil heats, cut your chicken breasts into bite-sized cubes, about 1 inch each. Try to keep them roughly the same size so they cook evenly. Pat them dry with a paper towel—this helps the coating stick better.
Take a handful of chicken pieces and drop them into the flour mixture. Toss them around until they’re completely coated, then shake off any excess flour. You want a light, even coating—not clumps.
Transfer those floured chicken pieces to the egg wash. Turn them gently with a fork until they’re completely covered. Lift each piece up and let the excess egg drip back into the bowl for a few seconds—too much egg makes the coating soggy.
Now press those egg-coated pieces back into the flour mixture. Really press and pat the flour onto each piece so you get a nice thick coating. This double layer is what creates that extra-crispy, restaurant-style crunch. Set the coated pieces on a plate while you finish the batch.
Carefully lower 6-8 pieces of chicken into the hot oil using a slotted spoon. Don’t overcrowd the pot—if you add too many at once, the temperature drops and your chicken gets greasy instead of crispy. Fry for 3-4 minutes, turning once halfway through, until they’re deep golden brown and cooked through.
Use your slotted spoon to lift the chicken out of the oil, letting excess oil drip back into the pot. Transfer to a paper towel-lined plate or wire rack. Let them rest for just a minute—they’ll finish cooking from residual heat and the coating will set up perfectly crispy.
Continue coating and frying the remaining chicken in batches, checking your oil temperature between batches. If it’s smoking or the chicken is browning too fast, reduce the heat slightly. Once all your popcorn chicken is golden and gorgeous, serve it up hot with your favorite dipping sauces!
Notes
- Cut chicken into uniform sizes – this ensures everything cooks at the same rate; no raw centers or overcooked edges
- Keep your stations separate – use one hand for dry ingredients and one for wet to avoid getting that clumpy “club hand” situation
- Test your first piece – fry one piece first to check timing and temperature before committing the whole batch
- Season immediately after frying – a light sprinkle of salt right when they come out of the oil takes them to the next level
- Don’t drain on paper towels alone – use a wire rack over paper towels so air circulates and the bottom doesn’t get soggy
- Save and reuse your oil – strain it through a fine-mesh sieve after it cools and store it for your next frying adventure
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Appetizer
- Method: Frying
- Cuisine: American