Popcorn chicken made in the air fryer is a simple, family-friendly snack, lunch, or dinner that everyone will enjoy. Using the air fryer speeds up the process, gives a crispy result with minimal oil, and won’t heat up the kitchen like an oven or deep fryer. This post includes instructions for both homemade and frozen popcorn chicken, and notes for gluten-free or paleo variations.
With the back-to-school season or a weekend sleepover, popcorn chicken is a quick crowd-pleaser. It also works well as an easy appetizer for small gatherings. If you only have frozen popcorn chicken on hand, the recipe card below includes directions for cooking those in the air fryer.
Ingredients for the homemade version
- Buttermilk
- Salt
- Black pepper
- Garlic powder (or granulated garlic)
- Boneless skinless chicken breasts
- All-purpose flour (or gluten-free / cassava for paleo)
- Paprika
- Olive oil (in a mister)
How to make it
- Make the marinade by whisking buttermilk with salt, pepper and garlic. Add the chicken and let it sit at least 30 minutes or refrigerate up to 8 hours.
- In a separate bowl combine the flour, paprika, additional salt and pepper (and any other seasonings you like).
- Working one piece at a time, lift a chicken piece from the marinade letting excess drip off, then dredge it in the flour mixture.
- Double-dip the chicken by returning it briefly to the marinade, letting it drain, then coating it again in the flour for a thicker, crispier crust. At this stage you can refrigerate the breaded pieces for up to 8 hours if needed.
- Place the pieces in the air fryer basket in a single layer without overcrowding so each piece has room to crisp.
- Spray the chicken lightly with olive oil. Cook at 375°F (190°C) for about 7 minutes, flip the pieces, spray again, and cook for another 7 minutes or until cooked through and golden.
- Remove immediately and serve warm with your favorite dipping sauces.
Tips:
- Avoid overcrowding the basket: leave space between pieces for even heat circulation and the best crispiness.
- Make sure chicken pieces are not dripping wet when coating; let excess marinade drain so the flour adheres properly.
Dipping sauces
There are many great dipping options to pair with popcorn chicken—ranch, honey mustard, BBQ, sweet chili, or a simple ketchup. Choose what your family prefers and avoid double-dipping to keep the sauce fresh for everyone.
Why use the air fryer?
The air fryer delivers a fried texture using very little oil, so you get crunch without deep frying. It’s faster and more energy-efficient than a conventional oven, and it won’t heat your house as much while still producing crispy results.
I don’t have an air fryer, what do I do?
No problem. You can deep-fry the popcorn chicken for a classic result, or bake it for a healthier version. To bake, arrange the coated pieces on a lined baking tray and roast at 360°F (182°C) for about 20 minutes, flipping halfway through so both sides crisp.
Do I have to use chicken breasts?
Chicken breasts are the easiest to cut into uniform bite-sized pieces and give reliable results, so they’re recommended for this recipe. If you prefer thighs, you can use those but adjust cooking time as needed.
Can I use frozen popcorn chicken?
Yes. Frozen popcorn chicken cooks well in the air fryer and is handy when you’re short on time. The homemade version usually wins on flavor and texture, but frozen is a perfectly acceptable shortcut.
I don’t have buttermilk – what do I do?
Make a quick buttermilk substitute: add 2 tablespoons of lemon juice or vinegar to a 2-cup measuring cup, then fill with milk or a dairy-free alternative (almond or cashew milk work well). Let sit 5 minutes and use as you would store-bought buttermilk.
Do I have to double-dredge the chicken in flour?
No—double-dredging is optional. A single coat will work if you prefer a lighter breading. Double-dipping produces a thicker, crunchier crust.
How do I store leftover popcorn chicken?
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for a couple of months. Reheat in the air fryer for best results to regain crispiness.
How do you reheat them?
Reheat in the air fryer at a lower temperature—about 300°F (150°C)—to warm through without burning. Don’t overcrowd the basket and heat until warmed to your liking.
What kind of flour can I use?
All-purpose flour works great. For a gluten-free version, use a 1:1 gluten-free baking flour. For a paleo option, cassava flour performs well and creates a crisp coating.
What to serve with popcorn chicken
- Simple salads for a lighter meal
- Air fryer vegetable fries (carrot or garlic-seasoned fries)
- Mashed potatoes or a creamy mac and cheese for comfort-food sides
- Corn chowder or a fresh panzanella for a heartier plate
If serving as an appetizer, pair with small bites like bruschetta or cheese bites for variety.
Other chicken dinner ideas
- Try air fryer BBQ chicken, sesame chicken, or paleo chicken meatballs for different flavors.
- One-pot dishes like a Cajun chicken pasta feed a crowd and are easy to share.
- Roasted or smoked chicken recipes work well when you want something hands-off and flavorful.
Did you make this air fryer popcorn chicken? Leave a comment to share how it turned out—enjoy!
Popcorn Chicken Air Fryer
Ingredients
- 1 1/4 cups (300 ml) buttermilk (see notes 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
- 1 1/4 cups (156 grams) all-purpose flour or gluten-free / cassava alternatives
- 1/2 teaspoon granulated garlic or garlic powder
- 3/4 teaspoon ground paprika
- 1 1/2 teaspoon salt (for the flour mix)
- 1/4 teaspoon black pepper (for the flour mix)
- Olive oil in a mister for spraying
Instructions
To make homemade:
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In a bowl large enough for the milk and chicken, stir together the buttermilk, salt, pepper and garlic until combined.
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Add the chicken and let sit for 30 minutes. It can also be refrigerated up to 8 hours.
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In a separate bowl, stir together the remaining ingredients (flour through pepper).
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Use a fork to pick up a piece of chicken, letting it drip off excess marinade, and put it in the flour mixture.
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Dip that piece of chicken again in the marinade, drip off excess, and coat it again in the flour mixture.
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Place in the prepared air fryer basket so pieces are not touching.
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Spray the chicken with olive oil and cook at 375°F (190°C) for 7 minutes. Flip each piece, spray again, and cook another 7 minutes or until cooked through.
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Cool leftovers and refrigerate in an airtight container for up to 4 days.
To make frozen:
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Preheat the air fryer to 370°F (190°C) and place frozen popcorn chicken in a single layer in the basket.
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Cook for 4 minutes, shake the basket, then cook an additional 4 minutes or until lightly browned and heated through.
Notes
- To make dairy-free buttermilk, add 2 tablespoons lemon juice, regular vinegar, or apple cider to a 2-cup measure, fill with your preferred milk (almond or cashew recommended over coconut), and let sit 5 minutes.
- For a paleo version, use cassava flour and the dairy-free buttermilk substitute.