Popcorn Chicken in the airfryer
Crispy, breaded chicken bites made in the airfryer — homemade fast food with far less fat than the deep-fried original. Perfect as a snack, main course or for wraps.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 2 Bowl One for the marinade, one for the breading
- 1 Brush For the oil
Ingredients
Marinade
- 600 g chicken breast Cut into bite-sized pieces
- 250 ml buttermilk
1 tsp salt- 0.5 tsp black pepper Freshly ground
Breading
- 100 g plain flour
- 50 g cornflour Maizena
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cayenne pepper
- 1 tsp salt
- 0.5 tsp black pepper Freshly ground
For brushing
- 2 tbsp olive oil
Instructions
Preparation
- Cut the 600 g chicken breast into bite-sized pieces of about 2-3 cm.
- Place the chicken in a bowl, pour over the 250 ml buttermilk, and add 1 tsp salt and 0.5 tsp black pepper. Toss to combine, cover the bowl and leave to marinate in the fridge for at least 30 minutes.
- Mix 100 g plain flour, 50 g cornflour, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp cayenne pepper, 1 tsp salt and 0.5 tsp black pepper thoroughly in another bowl.
Cooking in the airfryer
- Preheat the airfryer to 200 °C.
- Take the chicken pieces out of the marinade one at a time, let the excess buttermilk drip off, and turn them thoroughly in the breading mixture so they are completely coated.
- Lightly brush the basket with 2 tbsp olive oil, and place the breaded pieces in a single layer without them touching each other. Also lightly brush the chicken on top for extra crispiness.
- Cook at 200 °C for 10-12 minutes. Shake the basket halfway through so the pieces turn evenly golden and crispy all over.
- Check that the core temperature is at least 75 °C before serving. Serve immediately, while the breading is at its crispiest.
Notes
Tips for the perfect result:
Don't put too many pieces in the basket at once — the air needs to circulate, otherwise the breading turns soft instead of crispy. It's better to cook several batches and keep the finished pieces warm in the oven at 80 °C. Variation:
Stir a tablespoon of maple syrup or honey into the buttermilk for a sweeter southern-style flavour. Or swap the smoked paprika for 1 tsp curry powder and 0.5 tsp cumin for Indian-inspired bites. Serving:
Serve popcorn chicken with a dip — for example homemade ranch, sweet chilli, BBQ sauce or garlic mayo. They're also perfect in a wrap with salad, or sprinkled over a Caesar salad as a main course. Portion size:
If your airfryer is smaller, you can make the dish in two batches and keep the first portion warm in the oven at 80 °C.
Don't put too many pieces in the basket at once — the air needs to circulate, otherwise the breading turns soft instead of crispy. It's better to cook several batches and keep the finished pieces warm in the oven at 80 °C. Variation:
Stir a tablespoon of maple syrup or honey into the buttermilk for a sweeter southern-style flavour. Or swap the smoked paprika for 1 tsp curry powder and 0.5 tsp cumin for Indian-inspired bites. Serving:
Serve popcorn chicken with a dip — for example homemade ranch, sweet chilli, BBQ sauce or garlic mayo. They're also perfect in a wrap with salad, or sprinkled over a Caesar salad as a main course. Portion size:
If your airfryer is smaller, you can make the dish in two batches and keep the first portion warm in the oven at 80 °C.
Nutrition
Calories: 370kcalCarbohydrates: 32gProtein: 38gFat: 9gSaturated fat: 2gPolyunsaturated fat: 2gMonounsaturated fat: 4gCholesterol: 95mgSodium: 880mgPotassium: 580mgFiber: 1gSugar: 3gVitamin A: 250IUVitamin C: 2mgCalcium: 70mgIron: 2mgNet carbohydrates: 31g
