Go Back
many small irregular half-inch popcorn-chicken breast pieces with a fine golden flour crust on an ordinary plate, with no large nuggets, coarse panko coating or sauce
Melissa Hart

Air Fryer Popcorn Chicken

Half-inch breast pieces make popcorn chicken small enough to eat in a few bites, with a fine flour-and-cornstarch crust that differs from a panko nugget. Shake off loose coating before cooking, because the pieces need a thin oil film to lose their powdery look, and a crowded basket would steam the small sides that should be crisp. Turn with a gentle shake only after the coating has set, then check a few larger pieces before calling the batch done.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breast cut into 1/2-inch pieces
  • 1 large egg
  • 1 tbsp water
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 tsp fine salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil

Method
 

  1. Preheat a 6-quart air fryer to 390°F for 3 minutes. Beat egg with water and mix flour, cornstarch, salt, paprika, garlic powder and pepper in a separate bowl.
  2. Toss chicken in the egg, lift out with a slotted spoon and shake gently through the flour mixture. Shake off excess coating and dab with oil until dry patches are moistened.
  3. Arrange half the pieces in the basket with small gaps. Air fry for 5 minutes, turn or shake gently and cook for 4 to 6 minutes more until crisp and at least 165°F in several larger pieces.
  4. Transfer to a rack and repeat with the remaining chicken. Keep the first batch uncovered so steam can escape.
  5. Rest the last batch for 2 minutes and serve immediately.