KFC Popcorn Chicken Recipe


You may think KFC Popcorn Chicken is nothing but fried chicken, but there’s something about these little, crunchy pieces of glory that makes them irresistible.

What is it that makes them so delicious, flavorful, and different than your standard fried chicken?

You can now learn how to make a tastier and even healthier version of this popular KFC food and enjoy it at home with your friends or family. Just dip them into some mayo or ketchup and enjoy the crunch.

kfc popcorn chicken recipe

How to Make KFC Popcorn Chicken

Fried chicken is an ordinary meal, but KFC style Popcorn Chicken is something totally different. It’s unlike your regular fried chicken and the taste is so mind-blowingly delicious that you’d lick your hands clean.

Popcorn Chicken is a universally popular food and it’s made in all sorts of flavors depending on the region. Even KFC is changing their flavorings from time to time.

But, the recipe we provide here is for basic homemade KFC Popcorn Chicken with a few optional seasonings. You can adjust the flavors by using your favorite spices and herbs and make the perfect, crunchy, and addictive Popcorn Chicken.

You can prepare your chicken pieces ahead and refrigerate or freeze for later use. In that way, you’ll have some chicken ready for frying whenever cravings hit. Instead of frying, you can also bake them for a healthier version.

Here’s how to make popcorn chicken that’s as close to the KFC’s version as possible but a little bit healthier considering that you are using quality, fresh oil and not using chicken that has been frozen and stored for a long time. After all, when it comes to fried food, it’s always tastier and healthier when made at home.

KFC Popcorn Chicken Recipe

4 from 246 votes
Recipe by Laura Ritterman Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





Why go to the KFC restaurant chain when you can make KFC popcorn chicken in the comfort of your home. This recipe is easy and will be so much fun to make.


  • 250 g 250 boneless chicken

  • 1 egg white (alternative –  4 tbsp. yogurt or buttermilk)

  • 2 tbsp. 2 cornstarch (alternative – all-purpose flour)

  • 1 cup 1 breadcrumbs (alternative – panko crumbs)

  • Oil

  • Seasoning (alternative – ¾ tbsp. Cajun spice mix)
  • ¾ tsp garlic powder (alternative – 1 tsp. ginger garlic paste)

  • ½ tsp onion powder (optional)

  • ½ tsp salt

  • 1/8 tsp. 1/8 allspice (alternative – 1 tsp. garam masala)

  • ¾ tsp. paprika (alternative- red chili powder or cayenne pepper)

  • ¼ tsp ground black pepper

  • Optional Seasoning for serving
  • ½ – 1 tsp. wasabi or another seasoning like sriracha powder


  • Cut your chicken into small bite-sized pieces, preferably in uniform sizes.
  • Put the pieces in a bowl and add the seasonings. Rub the seasoning all over the chicken. Sprinkle flour and coat the pieces well.
  • Whisk the egg white into a separate bowl, or use buttermilk instead, and put the breadcrumbs into another.
  • Dip each chicken bite in the egg and then roll it in the breadcrumbs. For easier preparation, place the two bowls with the egg and breadcrumbs side by side.
  • Once you coat the pieces in the breadcrumbs, put them in a wide plate.
  • You can double coat them by dipping them in the egg and rolling them in the breadcrumbs once again for extra crunch.
  • Let the coated chicken pieces rest for about 15 minutes so that the breadcrumbs stick well to them. If you decide to use buttermilk instead of egg white, make sure they resto for an hour.
  • You can store them in the refrigerator for up to 2 days for later use.
  • Heat oil at about 350-375°F, and once hot enough, carefully put the chicken pieces one after another. To make sure the oil is hot enough, drop a breadcrumb in it and see if it rises without browning immediately.
  • Don’t disturb or stir the chicken pieces while deep frying for one or two minutes to prevent the breadcrumbs from dispersing in oil.
  • Don’t put too many pieces in the pan at once. Deep fry them in batches.
  • Fry them on medium heat until they get a golden color. After one or two minutes of frying, stir them occasionally.
  • Drain them on a kitchen tissue and serve hot with mayo dipping sauce or ketchup.
  • Feel free to sprinkle wasabi, sriracha powder, or any other seasoning over your fried chicken bites before serving.


  • Do not omit the part with the breadcrumbs. That makes popcorn chicken crunchy.
  • Do not fry your chicken pieces in oil that is far too hot. Also, frying them in oil that’s not hot enough will result in overly greasy chicken.

Like this recipe?

Follow us @recipefairy on Pinterest

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories260
  • % Daily Value *
  • Total Fat 11g 17%
    • Saturated Fat 3g 15%
  • Cholesterol 46mg 16%
  • Sodium 538mg 23%
  • Potassium 179mg 6%
  • Total Carbohydrate 25g 9%
    • Dietary Fiber 2g 8%
  • Protein 16g 32%

  • Vitamin A 5%
  • Vitamin C 1%
  • Calcium 5%
  • Iron 4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Additional Tips

If you prefer brining, mix four tablespoons of yogurt or buttermilk, ½ – ¾ cup of water, and optional seasonings such as pepper in a bowl, and add the chicken. Store it in the fridge for four hours or leave it overnight. The next morning, drain the yogurt before using the pieces. Brining makes the best popcorn chicken, but if you don’t have enough time, use an egg as instructed in the recipe.

Do not forget to dip your chicken pieces in egg/yogurt and then coat them in breadcrumbs as this is what makes them tender, soft, and crunchy at the same time. If not prepared properly, your popcorn chicken will turn out fibrous and dry.

You can make KFC Popcorn Chicken with baking for an even healthier version. Put the chicken pieces in a preheated oven at 400°F and bake for 10-12 minutes on each side, or 20-25 minutes in total. Place them on a cooling rack that has been sprayed or brushed with oil.

Might be obvious but nothing beats KFC gravy and it goes with everything. Why not include this into the mix when cooking.

See Also: KFC Seasoning


This recipe makes the best KFC Popcorn Chicken you can enjoy with your whole family at home. They are so good that you’d want to make them again and again.

The best part is that they are easy to prepare and you can adjust the flavor by adding your favorite seasonings. Plus, they are healthier than the original KFC version. Bon Appetite.


What is KFC Popcorn Chicken?

KFC’s Popcorn Chicken is a popular fast-food item consisting of bite-sized pieces of chicken that have been breaded and deep-fried until crispy.

Can I use chicken breasts instead of chicken thighs?

Yes, you can. Chicken thighs are generally juicier and more flavorful, but breasts will work as well if that’s what you have on hand.

What kind of oil should I use for frying?

Neutral oils like vegetable, canola, or peanut oil are recommended for deep frying. These have high smoke points, which make them ideal for high temperature cooking.

How can I make my popcorn chicken more flavorful?

Marinating the chicken pieces in a mix of buttermilk, salt, and spices overnight can help to tenderize the chicken and infuse it with more flavor.

Can I bake the popcorn chicken instead of frying?

Yes, you can bake the popcorn chicken for a healthier alternative. Arrange the breaded pieces on a baking sheet and bake at 425°F (220°C) for 15-20 minutes, or until golden and crispy.

How do I store and reheat leftover popcorn chicken?

A6: Store any leftover popcorn chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for 10-15 minutes, or until heated through.

Can I make the popcorn chicken gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend, and ensure that the spices and other ingredients you’re using are gluten-free.

What dipping sauces can I serve with the popcorn chicken?

KFC Popcorn Chicken pairs well with a variety of dipping sauces, including barbecue sauce, honey mustard sauce, sweet and sour sauce, or ranch dressing.

Can I freeze the popcorn chicken?

Yes, you can freeze the cooked popcorn chicken in a freezer-safe container or bag for up to 3 months. Reheat from frozen in the oven at 375°F (190°C) for 20-25 minutes, or until heated through.


Leave a Comment

Your email address will not be published. Required fields are marked *