Air Fryer Popcorn Chicken

May 8, 2019

Air Fryer Popcorn Chicken

Popcorn chicken is small, bite-size pieces of chicken breast in a crisp, well-seasoned crust — the fast-food format popularised by KFC in the early 1990s. This version swaps the deep-fryer for an air fryer, using a buttermilk marinade and a seasoned flour-and-cornstarch dredge to get a shattering crust with a fraction of the oil.

The chicken marinates in buttermilk, egg, salt, and white pepper, which tenderises it and gives the coating something to grip. It’s then tossed in a well-spiced dredge of flour and cornstarch — the cornstarch is what makes the crust light and crackly rather than doughy. A splash of the marinade rubbed into the dredge forms small crumbly clumps that turn extra crisp in the air fryer.

Getting a good crust in an air fryer without deep-frying oil takes generous oil misting, on the basket and on the chicken itself — skip it and the flour stays pale and raw-tasting instead of browning. Cooked in a single layer with a flip halfway through, the pieces come out deep gold and crunchy outside, juicy inside.

Serve hot, straight from the basket, with a dipping sauce on the side.

Ingredients

Serves 4

The chicken

500 g boneless, skinless chicken breast, cut into 2 cm cubes
120 ml buttermilk
1 large egg
1 tsp fine salt
¼ tsp white pepper

The dredge

120 g plain flour
60 g cornstarch
1 tsp paprika
2 tsp garlic powder
¾ tsp onion powder
½ tsp celery salt
½ tsp dried thyme
½ tsp fine salt
½ tsp black pepper
¼ tsp cayenne pepper (optional)
1-2 tbsp oil, for spraying

To serve

dipping sauce (ketchup, BBQ, honey mustard, ranch, or sweet chilli), for serving

Directions

The chicken

Whisk the buttermilk, egg, 1 tsp salt, and white pepper together in a bowl. Add the chicken cubes and stir to coat, then cover and refrigerate for 30 minutes to 1 hour, or up to 3 hours if you want it more tender.

The dredge

In a wide, shallow bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, celery salt, thyme, the remaining ½ tsp salt, black pepper, and cayenne, if using.

Drizzle 2-3 tbsp of the buttermilk marinade into the seasoned flour and rub it in with your fingertips until it forms small crumbly clumps. These turn extra crunchy in the air fryer.

Lift the chicken pieces out of the marinade, letting the excess drip off, then toss them through the seasoned flour, pressing so the coating sticks on all sides. Shake off any loose flour and set the pieces on a tray or plate.

To cook

Preheat the air fryer to 400°F (204°C) and spray the basket lightly with oil.

Arrange the chicken in a single layer with a little space between the pieces, working in two batches if needed. Spray the tops and sides generously with oil — this is what turns the flour golden instead of leaving it pale and raw-tasting.

Air fry for 12-15 minutes, flipping the pieces once, or shaking the basket twice, and spraying again with oil at each turn, until deep golden and crisp.

To serve

Check that the largest piece reads 165°F (74°C) in the centre, then serve immediately with a dipping sauce.

Notes

For an easier panko crust, skip the flour-and-cornstarch dredge: toss the marinated chicken in flour, then the egg mixture, then panko breadcrumbs. Pre-toasting the panko in a little oil first, until light gold, cuts down on misting and shortens the cook time to about 5-8 minutes.

To skip the marinade, season the chicken directly, then dip it in flour, beaten egg with a splash of milk, and the coating of your choice. It’s faster but slightly less tender.

Cut the chicken a little larger, about 2.5-3 cm (1 in), if it’s browning unevenly. True popcorn-size pieces need extra care with the oil misting so they don’t stay pale.

Keep finished batches warm on a wire rack in a 250°F (121°C) oven while you cook the rest.

From frozen and already breaded, air fry at 400°F (204°C) for about 8 minutes, shaking halfway. To reheat cooked chicken, air fry at 350°F (177°C) for 5-6 minutes.