Crispy Popcorn Chicken
Crispy Popcorn Chicken is made with chicken breast, buttermilk, seasoned flour, and paprika; air fry at 400°F for 12 minutes until bite-sized pieces are ultra-crispy and golden.
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Method
- 1
Cut chicken into 1-inch bite-sized pieces. Soak in buttermilk for 15 minutes.
- 2
Mix flour with paprika, garlic powder, salt, and cayenne.
- 3
Remove chicken from buttermilk, toss in seasoned flour. Shake off excess.
- 4
Spray generously with oil. Air fry at 400°F for 10-12 minutes, shaking every 4 minutes, until golden and crispy.
- 5
Serve with an assortment of dipping sauces.
Pro tip. The buttermilk soak tenderizes the chicken and helps the flour stick. Cut pieces the same size so they cook evenly. Shake the basket frequently for all-around crispiness. These don't last long — make extra.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 260 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 5-7 minutes. Portion first so the meat heats evenly. Cover breast with foil if it's drying out. Full reheat guide for whole chicken (portioned).
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