Air Fryer Popcorn Chicken
Why this recipe works
- Crisp coating: Cornflour creates a light, dry crust that crisps well in the air fryer.
- Fast cooking: Small pieces of chicken cook quickly and evenly, making this a practical snack or weeknight option.
- Simple seasoning: Garlic, paprika, salt and pepper give the coating savoury depth without needing a long marinade.
Get the most out of this recipe
Texture tips
- For a crisper finish: Tap off excess cornflour before cooking so the coating stays light rather than powdery.
- Avoid crowding: Keep the chicken in a single layer so hot air can circulate around each piece.
- Use thigh meat: Boneless chicken thigh stays more succulent than breast, especially when cut into small pieces.
Adjust the heat
- Keep it mild: Use sweet paprika as written for colour and gentle warmth rather than noticeable heat.
- Add more heat: Swap the sweet paprika for hot paprika if you prefer a sharper, spicier coating.
Common mistakes
- Overfilling the basket: Too much chicken at once traps steam and prevents the coating from crisping properly.
- Not checking larger pieces: If pieces vary in size, split a larger one to check the centre is opaque and the juices run clear.
Make-ahead tips
- Reheat in the air fryer: Reheat chilled popcorn chicken at 190°C (375°F) until piping hot and crisp again.
- Freezer-friendly: Cool completely, freeze well sealed, then reheat from frozen in the air fryer at 190°C (375°F).
- Best served straight away: The coating is at its crispiest immediately after cooking, so serve hot if texture is the priority.
Equipment you'll need
Ingredients
Instructions
- Preheat the air fryer to 200°C (390°F) for 3 minutes. Set a bowl for the seasoned cornflour and a second bowl for the beaten egg.
- In a mixing bowl, stir together the cornflour, ground garlic, sweet paprika, fine sea salt, and black pepper. In another bowl, beat the egg until smooth.
- Cut the chicken thighs into small, popcorn-sized pieces. Dip the chicken into the egg, then toss in the seasoned cornflour until well coated.
- Arrange the chicken in a single layer in the air fryer basket and cook for 10 to 12 minutes, shaking or turning halfway through. It is ready when deeply golden and cooked through.
- Serve straight away with mayonnaise for dipping. If you need to cook in batches, keep the first batch warm at 160°C (320°F).
Recipe notes
Tips
- For an even, crisp coating, tap off excess cornflour before air frying and keep the pieces in a single layer.
- If you are unsure it is cooked, split a larger piece: the centre should be opaque and the juices should run clear.
Substitutions
- Replace Sweet paprika with Hot paprika for more heat.
- Replace Mayonnaise with Ketchup for a sweeter, tangy dip.
Storage
- Refrigerate up to 3 days
- Cool completely and refrigerate in a sealed container. Reheat in the air fryer at 190°C (375°F) for 4 to 6 minutes until piping hot; freeze well sealed and reheat from frozen at 190°C (375°F) for 8 to 10 minutes.
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Recipe overview
- Servings: 1 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs
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