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Air Fryer Popcorn Chicken

The Crispiest Air Fryer Popcorn Chicken

5 from 1 vote
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 10 minutes
30 minutes
Total Time: 50 minutes
Servings: 4 Servings

Description

Bite-sized, ultra-crispy homemade popcorn chicken made in the air fryer with a buttermilk brine and seasoned panko crust. Juicy inside, shatteringly crisp outside, ready in 25 minutes — and a fraction of the oil of deep-fried.

Ingredients 

For the Chicken Brine:

  • 1½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup buttermilk
  • 1 Tbsp hot sauce, optional
  • 1½ tsp kosher salt

For the Crispy Coating:

  • ¾ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 cup panko breadcrumbs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper
  • 2 large eggs, beaten

For Air Frying:

  • Neutral oil spray, avocado, canola, or grapeseed

Instructions

  • Brine: In a medium bowl, whisk buttermilk, hot sauce, and salt. Add chicken cubes and toss to coat. Cover and refrigerate 30 minutes (up to 4 hours).
  • Set up dredge station: In bowl 1, whisk flour and cornstarch. In bowl 2, beat eggs. In bowl 3, mix panko, smoked paprika, garlic powder, onion powder, and pepper.
  • Preheat: Run air fryer empty at 400°F (200°C) for 3 minutes.
  • Bread: Lift chicken from buttermilk, letting excess drip off. Dredge in flour mixture, then egg, then press firmly into seasoned panko. Place on a tray.
  • First batch: Spray air fryer basket with oil. Arrange chicken in a single layer with space between pieces. Spritz tops with oil. Air fry at 400°F for 8–10 minutes, flipping and re-spraying at the 5-minute mark, until deeply golden and 165°F internal.
  • Rest and serve: Transfer to a wire rack (not paper towels). Repeat with remaining batches. Serve immediately with dipping sauces.

Equipment

  • Air fryer (5-quart or larger)
  • Oil mister or spray bottle
  • 3 shallow bowls for dredging,
  • Wire cooling rack
  • Instant-read thermometer

Notes

  • Buttermilk substitute: 1 cup whole milk + 1 Tbsp lemon juice or white vinegar, rested 5 minutes.
  • Make ahead: Bread chicken up to 4 hours in advance, refrigerate uncovered on a tray.
  • Freeze raw: Freeze breaded chicken on a tray, transfer to a bag. Cook from frozen at 400°F for 12–14 minutes.
  • Freeze cooked: Cool, freeze on a tray, then bag. Reheat at 375°F for 5–6 minutes.
  • Reheat leftovers: Air fryer at 375°F for 3–4 minutes. Don't microwave.
  • Gluten-free: Use 1:1 GF flour blend and GF panko.
  • Oven method: 425°F on a wire rack over a baking sheet for 15–18 minutes, flipping at 10 minutes.

Nutrition

Serving: 1ServingCalories: 545kcalCarbohydrates: 40gProtein: 42gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 189mgSodium: 1275mgPotassium: 807mgFiber: 2gSugar: 4gVitamin A: 471IUVitamin C: 3mgCalcium: 132mgIron: 6mg