This Oven Baked Popcorn Chicken recipe is crispy on the outside, tender on the inside, and only takes 30 minutes to make!
This Oven Baked Popcorn Chicken is an easy, family-friendly recipe that delivers all the crispy, savory goodness of traditional popcorn chicken without the need for deep frying. Bite-sized pieces of chicken are coated in a flavorful seasoned breading, then baked until golden brown and perfectly crunchy on the outside while staying juicy and tender inside. It’s a hit for the whole family!
I love serving this popcorn chicken with all of my favorite sauces. Some I would recommend would be my Burger Sauce, Big Mac Sauce, or even my Sweet and Sour Sauce for an Asian twist!
Table of Contents
Why We Love Baked Popcorn Chicken
- It only takes 30 minutes to make this popcorn chicken.
- Baking it in the oven is a healthier alternative to fried popcorn chicken.
- Adults and Kids alike will all love this recipe!
Recipe Ingredients
Seasoning – I season the flour with onion powder, garlic powder, seasoned salt, black pepper, paprika, and cayenne pepper for a bold and flavorful coating.
Chopped Parsley – Use parsley as a garnish for a fresh and colorful finish.
Buttermilk – Used in the marinade to tenderize the chicken and add a slight tang to the flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Chicken Cut Variations – Swap chicken breasts with boneless chicken thighs for a juicier, richer flavor, or use chicken tenders for a naturally tender option. For a budget-friendly twist, try diced drumsticks or thighs. Bone-in chicken works too but needs longer cooking.
Air-Fried Popcorn Chicken – Set the air fryer to 400°F and preheat. Line the basket or spray with oil to prevent sticking. Arrange the popcorn chicken in a single layer with space between pieces and spray with cooking oil. Cook for 8–10 minutes, depending on the size, shaking the basket or flipping halfway through for even cooking.
How to Make Oven Baked Popcorn Chicken
Step 1: Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper and set it aside.
Step 2: In a rectangular dish with sides, whisk together the eggs, hot sauce, Worcestershire, and buttermilk. Place the cut chicken in the dish and toss to coat.
Step 3: In a large Ziploc bag, combine the flour, panko, cornstarch, baking soda, seasoned salt, black pepper, paprika, cayenne pepper, garlic powder, and onion powder. Add the 2 tablespoons of buttermilk and shake well to create crumbs.
Step 4: Dip each piece of chicken into the flour mixture, then into the egg wash (making sure to coat both sides), then place back into the bag, close, and shake until coated again. Place on the prepared baking sheet, allow to sit for 5 minutes, then spray generously with oil.
Step 5: Place in the oven and bake for 15–20 minutes or until browned and the chicken reaches an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius). Remove and serve immediately!
FAQs
Kids often enjoy it plain or with ketchup, while other great options include honey mustard, barbecue sauce, buffalo sauce, or ranch dressing.
Serve oven-baked popcorn chicken as a snack, appetizer, or main dish with sides like fries, a fresh salad, or roasted vegetables for a complete meal.
Storage Information
STORE leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days. To FREEZE, place cooled pieces in a single layer on a baking sheet, freeze, then transfer to a freezer-safe bag for up to 2 months.
REHEAT in a 375°F (190°C) oven until hot and crispy, or use a microwave for a quicker option, though it may reduce the crispiness.
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Oven Baked Popcorn Chicken Recipe
Ingredients
- 2 eggs
- 1 tsp hot sauce
- 1 tsp Worcestershire sauce
- 2 tbsp buttermilk
- 1 1/2 lbs chicken breasts - cut into nuggets
- 1 1/2 cup all purpose flour
- 1/2 cup panko bread crumbs - regular or whole wheat
- 3 tbsp cornstarch
- 3/4 tsp baking soda
- 1 tbsp seasoned salt
- 2 tsp black pepper
- 2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1 tbsp onion powder
- 2 tbsp buttermilk
- cooking spray - olive or grape seed*
Instructions
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper and set it aside.
- In a rectangular dish with sides, whisk together the eggs, hot sauce, Worcestershire, and buttermilk. Place the cut chicken in the dish and toss to coat.
- In a large Ziploc bag, combine the flour, panko, cornstarch, baking soda, seasoned salt, black pepper, paprika, cayenne pepper, garlic powder, and onion powder. Add the 2 tablespoons of buttermilk and shake well to create crumbs.
- Dip each piece of chicken into the flour mixture, then into the egg wash (making sure to coat both sides), then place back into the bag, close, and shake until coated again. Place on the prepared baking sheet, allow to sit for 5 minutes, then spray generously with oil.
- Place in the oven and bake for 15–20 minutes or until browned and the chicken reaches an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius). Remove and serve immediately!
NOTES
- Oil Mister – I use a mister filled with grapeseed oil because of its higher smoke point, but olive oil blends and grapeseed oil misters are also available at most stores. If you notice any dry spots while baking, simply remove the pan and spray a bit more oil over the top.
- Whole Wheat Flour – For a healthier twist, try using ¾ cup whole wheat flour mixed with ¾ cup all-purpose flour, along with whole wheat panko bread crumbs. The combination tastes great and adds a hearty texture.
- Gluten-Free – To make this recipe gluten-free, substitute 2 cups of gluten-free cup-for-cup flour for the all-purpose flour, and use gluten-free breadcrumbs in place of panko.
These tasted delicious, simple and really satisfying.
YESSSSS!!! MY 2YO ATE DINNER!!!
Thank you for this recipe! I had to read it a few times as it strays from the usual breading sequence but it works and it’s thick and it’s wonderful!
I will say that it required turning over at the 15min mark and re-spraying the underside for the last 5mins.for a perfect finish but it was great!
I also made some substitutions which worked a treat.
– used free range and hormone free chicken
– substituted a half cup of the white flour for wholemeal flour. I’ll probably try 50/50 next time.
– switched normal paprika for smoked paprika
– instead of hot sauce I used a bourbon smoked BBQ sauce
(The whole thing had a nice smokehouse flavour)
A new fave!
Those are great options!! Thank you so much for letting me know that! I am so glad it passed the 2 yr old test 🙂
Made this for my kiddos tonight going the gluten free route. Aside from them being a tad “spicy” for them they loved it! I did swap the hot sauce for bbq as suggested so next time we’ll probably omit the cayenne. It did get a 3/3 from the kids so we’ll definitely be making this again. Thanks!
Thank you for sharing that!! BBQ sauce would be yum! Glad they liked it!
Can i use coconut cooking spray????
Can you clarify the egg/flour sequence? The recipe says to toss in the egg mixture then flour, egg and flour again. Is that correct? Thanks
Yes, for an extra crunchy breading. You can also just do it once (egg, then flour mixture) if you prefer a lighter breading 🙂