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Popcorn Chicken

Popcorn chicken is easy to make at home with this simple recipe. Just coat and fry for pieces that perfectly crisp on the outside and juicy on the inside.

Popcorn chicken piled up on a plate

After making fried chicken without buttermilk and then Southern fried chicken wings I knew I had to try popcorn chicken.  Popcorn chicken is essentially fried chicken but bite sized.

After a little reading up I discovered that popcorn chicken was first created by KFC.  

It was first created in the early 90’s (a time period filled with lots of nostalgia for me!).  

After that it was reintroduced a number of times but never stayed a permanent part of the menu.  

However, their popularity did spread to other fast food joints.

This recipe isn’t the KFC version, though I do plan on posting that too.  

Instead, this is your classic southern fried chicken in pieces small enough to pop them into your mouth.

You can use either boneless chicken breast or boneless chicken thighs.  

I really like flavor of dark meat so that is what I choose to use but you can use use whatever you prefer.


Double Handed Technique

Use one hand to dip the chicken in the egg and the other to roll it in flour. By using both hands you avoid getting thick layers of batter on your fingers known as “club hand.”

Container Technique

Place half the flour at the bottom of a container. Add the chicken and cover with the remaining flour. Cover with a lid and shake for a few minutes. Each piece should come out well coated.

With methods, shake off any excess flour and fry.

Do not double coat

When making fried chicken or fried chicken wings double coat them giving them a thick exterior which keeps them juicy.

When first making this recipe I did half a batch with a double coat and half a batch with one coat.

I found the breading was too thick for such small pieces which overpowered the chicken flavor.

Dark meat vs White meat

Most people have a preference between eating white meat or dark meat. 

They both certainly have their benefits and detriments in this recipe.  

White meat has the benefit of being lean, more readily available as boneless and skinless, and it cooks quickly. 

Dark meat is juicer and does not dry out as quickly making it a safer choice.

At the end of the day, you can use either white or dark meat for this recipe.  The choice is yours.  I often just choose based on what I have on hand.


For a gluten free alternative, use corn starch or potato starch instead of flour. They both fry very nicely.


When frying chicken the temperature of the oil is important. If it’s too cold the chicken will be oily. On the other hand, if the oil is too hot the crust will fall off. With a thermometer it should about 350°F or 175°C to 375°F or 190°C degrees.

If you don’t have a thermometer, when the oil seems hot drop a little flour into the oil. If the flour sizzles and floats on the top it’s hot enough. To make sure it’s not too hot keep it around medium-low and adjust as needed.


Yes and no. 

It is not necessarily healthier as far as bacteria is concerned, since bacteria can only safely be killed with heat. 

What is better is the quality of the chicken.

The salting process used to remove blood, as part of the koshering process, is believed to provide better quality meat.  

It creates a sort of quick dry brine.

Also, kosher animals are kept in better conditions than nonkosher animals, due to strict kosher health requirements of the animals.  They are also killed in arguably more humane conditions.

While I’ve only eaten kosher meat (so I cannot compare), I’ve been told by non-Jews who do not keep kosher that they’ve noticed that kosher chicken is of superior quality to cook with.


According to the USDA, you should not wash chicken or meat because washing it spreads bacteria throughout the kitchen.

Water can splash bacteria up to 3 feet surrounding your sink, including onto counter tops, other food, towels and you (i.e. cross contamination).

A study done by Drexel University shows that it is best to move meat and poultry directly from package to pan.  The heat from cooking will kill any bacteria that may be present.

One exception would be if there are bone fragments or residue from giblets, as in a roasting chicken. In that case, feel free to rinse if you like.  However, make sure you wipe down your sink afterwards.


If you want to clean your chicken without washing it, wipe it down with a wet paper towel. This will remove anything other than bacteria.

Just make sure the paper towel doesn’t touch anything else and to toss the paper towel right away.



This method is the most highly recommended. Chicken typically takes a full day to thaw. Once thawed, the poultry can remain in the refrigerator for a day or two before cooking.


This should take two to three hours.  Submerge your sealed chicken in a pot or bowl full of cold water.  Change out the water every 30 minutes or so. 

Do not use warm or hot water.  It is unhealthy to do so, can start cooking your chicken, and doesn’t do so evenly.


According to the USDA, you can cook frozen chicken.  It will take 50% longer to cook, but it’s an option.  You should also cook it on a roasting rack or over vegetables, so the heat can circulate around the chicken.


If you have extra raw chicken that you didn’t use but want to refreeze, you can, as long as it was thawed in the fridge.

According to the USDA,“food thawed in the refrigerator is safe to refreeze without cooking.”  However, you do lose quality when refreezing previously defrosted meat. 

Every time you defrost meat, it loses moisture through thawing, which also leads to a loss in flavor.  To compensate for this, marinate the meat to add more flavor and juice.”

The USDA also says not to “refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.”


No.  Brining actually doesn’t do anything to help poultry.  In fact, it makes it soggy rather than juicy, with watered down flavor. 

Aromatic brines and stock don’t help with flavor either.  This is because the salt pulls water molecules in, leaving most of the flavor behind.


A dry brine loosens up muscle fibers, allowing them to retain more moisture as without adding any excess liquid. 

Initially, the salt draws moisture out, then it dissolves in this liquid, creating a concentrated brine, which eventually gets reabsorbed.  This leads to more intensely flavored results.

An added benefit is that it also requires less space and mess than a water brine.  Not to mention the fact that it allows for crispier skin. 


Yes.  Food experts are often under the impression that kosher meat and poultry cannot be brined and dry brined. 

This is because of the koshering process which involves salting the meat to remove the blood.  However, the process is not nearly as long as the dry brining process, and unlike a dry brine, the poultry is soaked to remove the salt.

So, since the process is quite different than a dry brine, it is fine and even recommended to dry brine kosher poultry and meat.


Place cooled chicken in an airtight container or wrap in heavy-duty aluminum foil or plastic wrap.  Store in the fridge for up to 4 days.


Freeze leftovers within 3-4 days.  Place cooled chicken in an airtight container or resealable freezer bag. 

Freeze for up to 4 months.  After that, it is safe to eat. However, the quality begins to degrade.


For best results heat in the oven or easy fryer.  The fryer gives the best results but it is also more likely to break the crust exterior.

Yield: 4 servings

Popcorn Chicken

Popcorn chicken piled up on a plate

Popcorn chicken are bite sized chicken tenders that you can pop in your mouth like popcorn.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 2 boneless skinless chicken breasts or 4 boneless skinless chicken thighs, cubed
  • 1 egg, beaten
  • 1/2 cup all-purpose (60 grams)
  • ½ tablespoon salt
  • ¼ teaspoon pepper, optional
  • Oil for frying


  1. Place pieces of chicken a mixing bowl. Pour in the egg and mix until each piece is coated.
  2. In another bowl whisk together the flour, salt, and pepper if you’d like.
  3. Heat the oil in a frying pan. You will know it is hot enough when you can toss a little flour in and it will sizzle.
  4. Remove a piece of chicken let the egg drip off. Dredge in flour and shake off the excess. Place it in the frying pan and repeat until you have a number of pieces. Be careful not to overcrowd the pan.
  5. Fry for up to 2 or 3 minutes until the pieces are golden brown. Flip and let cook for about 1 minute. Remove and repeat until all the pieces are cooked.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 389Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 234mgSodium: 1054mgCarbohydrates: 12gFiber: 0gSugar: 0gProtein: 49g

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Friday 8th of March 2019

I thought your fried chicken recipe was my favorite until i found this. I cant wait untill you post your KFC style popcorn chicken!


Saturday 9th of March 2019

Thank you so much Chris! I definitely plan on trying to make both KFC's fried chicken and popcorn chicken in the near future :)

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