Name: Baked Popcorn Chicken
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 1.5 lbs boneless skinless chicken thighs (cut into bite-sized pieces); ½ cup all-purpose flour (or gluten-free all-purpose flour); ½ tsp onion powder; ½ tsp garlic powder; 1 tsp paprika; 1/2 tsp sea salt; 2 large eggs; ¼ cup half & half (or milk); 4 cups cornflakes cereal (crushed, or panko bread crumbs)

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Easy Baked Popcorn Chicken that results in the most crispy on the outside, tender on the inside chicken nuggets! This ultra easy method will win you over and enhance your weeknight meals!

Blue plate of crispy chicken pieces and a bowl full of ranch dressing sprinkled with chives, ready to serve.

I’ve mastered the art of lazy cooking techniques so that you don’t have to, and I’m willing to bet that the methodology behind this Baked Popcorn Chicken Recipe will be the easiest approach you have ever taken. It certainly is for me!

Made with a handful of simple ingredients, this easy crispy chicken recipe is ideal for those who love fried chicken but want to keep it lighter.

This recipe uses no oil at all, yet it still results in restaurant-quality popcorn chicken with the ultimate crunchy outside and tender inside. Ideal for busy families, it requires hardly any time to prepare and not very much cook time either.

Perfect to whip up any night of the week after work, the whole thing is ready in 30 minutes or less. Plus, you can reheat leftovers in the air fryer, so making a big batch to enjoy later is always a great idea.

Ingredient Notes:

Boneless Skinless Chicken Thighs: The main ingredient in this easy popcorn chicken recipe. While you can use boneless skinless chicken breasts, I prefer using chicken thighs because they have a rich flavor and tender texture.

Chicken breasts have a tendency to dry out when overcooked, whereas thighs are more flexible during the cooking process.

Flour: Used to coat the chicken so that it remains tender on the inside and doesn’t leach liquid during the baking process. Use either gluten-free all-purpose flour or regular all-purpose flour. I use regular all-purpose flour.

Seasonings: Garlic powder, onion powder, paprika, black pepper, and sea salt are our seasonings to add plenty of savory flavor with a hint of smoke. If you’d like, add some cayenne pepper or hot sauce for a little spicy kick.

Eggs and Milk: Used to dredge the chicken so that the cornflakes stick to it nicely. Buttermilk and half & half work too, but I use whole milk.

Cornflakes Cereal: The key to a crispy coating is corn flakes. Panko breadcrumbs or gluten-free breadcrumbs also work. All options generate a crisp on the outside, with cornflakes being the crispiest option.

How to Make Baked Popcorn Chicken:

Preheat the oven to 400 degrees Fahrenheit and line two large baking sheets with parchment paper. Or, spray them well with cooking spray.

Cut the chicken thighs into small bite-sized pieces.

Transfer the flour, onion powder, garlic powder, paprika, and sea salt to a large zip lock bag and shake it around to combine. Add in the raw chicken pieces to the flour mixture, seal the bag and shake it well until all of the pieces of chicken are coated with flour and seasonings.

Zip lock bag full of chopped chicken pieces tossed in flour and seasonings.

In a small bowl or a measuring cup, whisk together the milk and eggs.

Pyrex measuring cup with milk and eggs mixed together.

Pour this mixture into the zip lock bag with the flour coated chicken. Seal and move everything around so that the chicken pieces are now coated with the egg mixture as well.

Zip lock bag full of chicken pieces coated in flour and egg mixture.

Transfer the cornflakes to a large zip lock bag. Seal it airtight, then smash the cornflakes using your fists or rolling over them with a rolling pin.

Pour the crushed cornflakes into the ziplock bag with the chicken. Seal and shake well until all of the ingredients are well combined.

If you notice some of the chicken doesn’t have a good coat of cornflakes on it, use tongs or a wooden spoon to stir everything around until the chicken pieces are coated with the breading mixture.

Zip lock bag full of chicken coated with crushed cornflakes.

Spread the breaded chicken pieces on the prepared baking sheet in a single layer, using tongs or two forks to separate any large pieces that are stuck together. Be sure to give space between each piece of chicken for even cooking and optimal crisp.

Baking sheet lined in parchment paper with raw cornflake covered chicken pieces ready to go into the oven.

Bake on the center rack of the preheated oven for 15-18 minutes, or until the chicken is cooked through and the breading on the outside is golden brown and crispy. Insert a meat thermometer into some of the large pieces to check for doneness. Chicken thighs should have an internal temp of 175 degrees or higher, and chicken breasts should be 165 degrees F or higher.

Serve popcorn chicken fresh out of the oven with your dipping sauce of choice. I like ranch dressing, but ketchup, bbq sauce, honey mustard sauce and bang bang sauce work great too. Hot honey with a little chili powder tossed in is always a good option as well.

Store leftovers in an airtight container in the refrigerator for up to 5 days. You can freeze leftover popcorn chicken bites in a freezer bag for up to 2 months.

What to Serve with Popcorn Chicken:

Looking for side dishes to enjoy alongside your main dish? Here are some of my top suggestions.

The next time you’re craving crispy chicken, whip up this easy recipe!

Blue plate full of popcorn chicken with a wooden bowl of ranch dressing and a golden napkin in the background.

If you love quick and delicious chicken recipes, also try out these reader favorites. Skip the deep frying and whip up this healthier alternative for the whole family!

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