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Popcorn Chicken Air Fryer Recipe

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4.1 from 11 reviews

This Popcorn Chicken recipe provides a crispy, tender bite-sized chicken coated in a flavorful buttermilk and seasoned flour mixture, perfectly cooked in an air fryer for a healthier alternative to traditional frying. Ideal for snack time or a quick meal, this recipe is easy to prepare and can be made fresh or from frozen with great results.

Ingredients

Marinade

  • 1 1/4 cups (300ml) buttermilk (see notes below for dairy-free option)
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon granulated garlic
  • 1 pound (453 grams) boneless skinless chicken breast, cut into 1" chunks

Bread Coating

  • 1 1/4 cups (156 grams) all-purpose flour or for gluten-free, use 1 1/4 cups (173 grams) Bob's Red Mill 1-to-1 Gluten-free Baking Flour or 1 1/4 cups (160 grams) Otto's Cassava Flour
  • 1/2 teaspoon granulated garlic or garlic powder
  • 3/4 teaspoon ground paprika
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Other

  • Olive oil in a mister

Instructions

  1. Prepare Marinade: In a large bowl, whisk together the buttermilk, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon granulated garlic until fully combined.
  2. Marinate Chicken: Add the 1-inch chicken chunks into the buttermilk mixture, ensuring they are submerged, and let them sit for 30 minutes at room temperature or refrigerate up to 8 hours for deeper flavor.
  3. Mix Coating: In a separate bowl, combine the flour, 1/2 teaspoon granulated garlic or garlic powder, paprika, 1 1/2 teaspoon salt, and 1/4 teaspoon black pepper, mixing thoroughly.
  4. First Dredge: Using a fork, pick up a piece of marinated chicken, letting excess marinade drip off, and coat it thoroughly in the seasoned flour mixture.
  5. Second Dip: Dip the floured chicken piece back into the marinade bowl carefully (with other chicken pieces still in the marinade), holding the chicken on a spoon to prevent it from sinking or getting lost.
  6. Final Coat: Let excess marinade drip off again, then coat the chicken piece once more in the seasoned flour mixture to get a double coating.
  7. Air Fryer Prep: Place the coated chicken pieces in the air fryer basket in a single layer without overlapping to ensure even cooking.
  8. Oil Spray: Mist the chicken pieces lightly with olive oil using the mister for a crispy finish.
  9. Cook First Half: Air fry at 375°F (190°C) for 7 minutes.
  10. Flip and Continue Cooking: Flip each piece, spray again with olive oil, and air fry for another 7 minutes or until the chicken is fully cooked and golden brown.
  11. Storage: Let leftovers cool completely before storing in an airtight container in the refrigerator for up to 4 days.
  12. Cooking From Frozen (Optional): Preheat air fryer to 370°F (190°C). Place frozen popcorn chicken evenly in the basket, cook for 4 minutes, give the basket a shake, then cook another 4 minutes or until lightly browned and heated through.

Notes

  • For a dairy-free marinade, substitute the buttermilk with an equal amount of unsweetened almond milk or coconut milk with 1 tablespoon lemon juice or vinegar added and let it sit for 5 minutes.
  • Ensure chicken pieces are cut uniformly for even cooking.
  • Using an olive oil mister helps achieve a crisp exterior without excess oil.
  • Do not overcrowd the air fryer basket to maintain crispiness.
  • This recipe works well with gluten-free flours such as Bob's Red Mill 1-to-1 Gluten-Free Baking Flour or Otto's Cassava Flour.

Find it online: https://recipefeastful.com/popcorn-chicken-air-fryer-recipe/