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.
Thanks for the recipe! Made these tonight. They are a bit of work- the whole flour then egg then flour again. But my girls both ate them- a food miracle! I did soak them in the buttermilk mixture a bit while I prepped all the other ingredients so they could tenderize. The amount of salt scared me- I was certain it was a misprint- so I only tried 1 teaspoon of salt. Will increase that next time. Thanks!
The instructions say place the chicken in the egg mixture and toss to coat (see #2), then in the flour mix, then back in the egg mix, then back in the flour? Confusing….
Just making sure I’m reading correctly….it’s chicken in the egg wash, then flour mixture, then back into the egg wash, then back into the flour? Pics look great, and I think my boys will love this, but a little confused. Reading the paragraphs with the pics doesn’t mention a re-dipping.
Thanks!!
Flour first, then egg wash, then back into the flour. Does that make sense? Hopefully they turn out great!
you have buttermilk listed twice in recipe. Also is that liquid or powder?
Liquid. It’s used in both the egg mixture and the breading 🙂
I *just* finished dinner, but seeing these photos is making my mouth water! The breading looks impossibly crunchy – a far cry from my last attempt at a similar recipe. Can’t wait to try this!