18 Crunchy Popcorn Chicken Recipes You’ll Love

Craving that perfect bite of crispy, golden popcorn chicken? Whether you’re whipping up a quick weeknight dinner, hosting game day, or just indulging in some irresistible comfort food, we’ve got you covered. From spicy twists to kid-friendly classics, these 18 crunchy popcorn chicken recipes are sure to become your new favorites. Let’s dig in—your taste buds will thank you!

Spicy Honey Glazed Popcorn Chicken

These bite-sized nuggets pack a punch with sticky-sweet heat—perfect for game day or a fun weeknight twist on chicken tenders.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup honey
• 1 tbsp hot sauce (like Sriracha)
• 1 tbsp soy sauce
• 2 tbsp vegetable oil

Instructions:

1. Marinate: Soak chicken pieces in buttermilk for 15 minutes. Meanwhile, whisk together flour, garlic powder, smoked paprika, salt, and black pepper in a bowl.
2. Coat: Drain chicken, then toss in the flour mixture until fully coated. Shake off excess.
3. Fry: Heat vegetable oil in a large skillet over medium-high. Cook chicken in batches for 3–4 minutes per side until golden and crispy. Drain on paper towels.
4. Glaze: In a small saucepan, warm honey, hot sauce, and soy sauce over low heat for 2 minutes. Drizzle over chicken and toss to coat.

The magic here? The buttermilk keeps the chicken juicy while the glaze caramelizes into a glossy, fiery-sweet shell. Serve with extra napkins!

Tip: For extra crunch, double-coat the chicken: dip floured pieces back into buttermilk, then into flour again before frying.

Garlic Parmesan Popcorn Chicken

Craving something crispy, cheesy, and packed with garlicky goodness? These bite-sized popcorn chicken pieces are the ultimate snack or game-day appetizer.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tsp garlic powder
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup melted butter
• 2 tbsp minced garlic

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix the flour, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. In another bowl, place the beaten eggs. In a third bowl, combine panko, Parmesan, remaining 1 tsp garlic powder, and dried parsley.
3. Dredge chicken pieces in the flour mixture, dip in the egg, then coat evenly with the panko-Parmesan mixture. Arrange on the baking sheet.
4. Bake for 15 minutes, flipping halfway, until golden and crispy.
5. While chicken bakes, melt butter in a small saucepan over low heat. Stir in minced garlic and cook for 1 minute until fragrant. Drizzle over baked chicken and toss gently to coat.

The double hit of garlic—powder in the breading and fresh in the butter glaze—gives this popcorn chicken serious flavor depth without overpowering the crispy Parmesan crust.

Tip: For extra crunch, broil the chicken for 1–2 minutes after tossing with the garlic butter—just keep an eye on it to avoid burning!

Buffalo Style Popcorn Chicken Bites

These crispy, bite-sized nuggets pack all the fiery flavor of buffalo wings—minus the mess!

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 cup hot sauce (like Frank’s RedHot)
• 2 tbsp unsalted butter, melted
• Vegetable oil, for frying
• Ranch or blue cheese dressing, for serving

Instructions:

1. In a bowl, soak chicken pieces in 1 cup buttermilk for 15 minutes.
2. In another bowl, whisk together 1 cup flour, 1 tsp garlic powder, 1 tsp paprika, and 1/2 tsp salt.
3. Drain chicken, then toss in the flour mixture until fully coated.
4. Heat 2 inches of vegetable oil in a deep skillet to 375°F. Fry chicken in batches for 3–4 minutes until golden and crispy. Drain on paper towels.
5. In a large bowl, whisk 1/2 cup hot sauce and 2 tbsp melted butter. Toss fried chicken in the sauce until evenly coated.
6. Serve immediately with ranch or blue cheese dressing.

The double-dredge in buttermilk and flour ensures an extra-crunchy bite, while the buttery hot sauce clings perfectly for that classic buffalo kick.

Tip: For extra heat, add a pinch of cayenne to the flour mix!

Sweet and Sour Popcorn Chicken

Craving takeout but want something fresher? This sweet and sour popcorn chicken delivers all the sticky-savory goodness with a satisfying crunch.

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup pineapple juice
• 1/4 cup rice vinegar
• 3 tbsp ketchup
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp vegetable oil
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced

1. In a bowl, whisk together cornstarch, flour, garlic powder, salt, and black pepper. Toss chicken pieces in the mixture until evenly coated.
2. Heat vegetable oil in a large skillet over medium-high. Fry chicken in batches for 3–4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.
3. In the same skillet, add pineapple juice, rice vinegar, ketchup, brown sugar, and soy sauce. Simmer for 2 minutes until slightly thickened.
4. Stir in bell peppers and cook for 1 minute. Return chicken to the skillet, tossing to coat. Cook for another 1–2 minutes until sauce clings to the chicken.

The magic here? The cornstarch coating fries up extra-crispy, so every bite stays crunchy even after it’s drenched in that glossy sauce.

Tip: For extra tang, add a splash of lime juice to the sauce just before serving.

Korean BBQ Popcorn Chicken

Craving crispy, bite-sized chicken with a sweet-savory kick? This Korean BBQ popcorn chicken is your new weeknight hero—ready in under 30 minutes!

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup vegetable oil, for frying
• 3 tbsp Korean BBQ sauce
• 1 tbsp honey
• 1 tsp toasted sesame seeds
• 1 green onion, thinly sliced

Instructions

1. Prep the chicken: In a bowl, toss chicken pieces with cornstarch, flour, black pepper, and garlic powder until evenly coated.
2. Fry: Heat vegetable oil in a large skillet over medium-high. Cook chicken in batches for 4–5 minutes per side, until golden and crispy. Drain on paper towels.
3. Glaze: In the same skillet, reduce heat to low. Add Korean BBQ sauce and honey, stirring for 1 minute until bubbly. Toss fried chicken in the sauce to coat.
4. Serve: Sprinkle with sesame seeds and green onions. Serve immediately.

The magic here? The cornstarch creates an ultra-crispy shell that clings to the sticky-sweet glaze—no soggy bites!

Tip: For extra heat, add a pinch of red pepper flakes to the sauce.

Lemon Pepper Popcorn Chicken

These bite-sized nuggets pack a zesty punch, with crispy edges and juicy meat—perfect for game day or a fun weeknight snack.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tbsp lemon pepper seasoning
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp paprika
• Vegetable oil, for frying
• 1 tbsp fresh lemon zest (for garnish)

Instructions:

1. In a bowl, soak chicken pieces in buttermilk for 15 minutes.
2. In another bowl, whisk together flour, lemon pepper seasoning, garlic powder, salt, and paprika.
3. Heat 2 inches of vegetable oil in a deep skillet to 350°F over medium heat.
4. Dredge each chicken piece in the flour mixture, shaking off excess, then fry in batches for 4–5 minutes until golden brown and crispy. Drain on paper towels.
5. Sprinkle with fresh lemon zest before serving.

The lemon pepper seasoning and buttermilk marinade create a tangy, crave-worthy crust that stays crunchy even after cooling. Serve with a creamy dip to balance the brightness!

Tip: For extra heat, add 1/2 tsp cayenne pepper to the flour mix.

Teriyaki Popcorn Chicken Skewers

These bite-sized skewers pack all the sweet-savory punch of teriyaki chicken in a fun, party-friendly format—perfect for game day or weeknight cravings.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/3 cup cornstarch
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil, for frying
• 1/2 cup teriyaki sauce (store-bought or homemade)
• 1 tbsp honey
• 1 tsp sesame seeds (optional)
• 8–10 wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, toss chicken pieces with 1/3 cup cornstarch, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat 1/4 cup vegetable oil in a large skillet over medium-high. Fry chicken in batches for 3–4 minutes per side until crispy and cooked through. Drain on paper towels.
3. In a small saucepan, warm 1/2 cup teriyaki sauce and 1 tbsp honey over low heat, stirring until glossy (2 minutes).
4. Thread fried chicken onto skewers, brush generously with teriyaki glaze, and sprinkle with 1 tsp sesame seeds if using.

The magic here? Crispy cornstarch-coated chicken stays crunchy even after glazing—no soggy bites!

Tip: For extra kick, add a pinch of red pepper flakes to the teriyaki glaze.

Maple Sriracha Popcorn Chicken

Sweet, spicy, and irresistibly crunchy, these bite-sized chicken pieces are perfect for game day or a fun weeknight snack.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 cup buttermilk
• 1/4 cup maple syrup
• 2 tbsp Sriracha
• 1 tbsp soy sauce
• Vegetable oil, for frying

Instructions:

1. In a large bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, and salt. Dip the chicken pieces in buttermilk, then coat evenly in the flour mixture.
2. Heat 1 inch of vegetable oil in a deep skillet over medium-high heat (350°F). Fry the chicken in batches for 4–5 minutes, turning once, until golden and crispy. Drain on a paper towel-lined plate.
3. In a small saucepan, combine the maple syrup, Sriracha, and soy sauce. Simmer over low heat for 2 minutes until slightly thickened. Toss the fried chicken in the glaze until evenly coated.

The magic here is the contrast—crispy fried chicken meets sticky-sweet heat that clings to every nook. It’s dangerously snackable!

Tip: For extra crunch, double-fry the chicken: let it cool slightly after the first fry, then crisp again for 1–2 minutes before glazing.

Cheesy Jalapeño Popcorn Chicken

These bite-sized nuggets pack a punch with melty cheese and spicy jalapeño—perfect for game day or a fun weeknight twist on chicken tenders!

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup shredded cheddar cheese
• 1/4 cup finely diced pickled jalapeños (plus 1 tbsp brine)
• 1 cup all-purpose flour
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 large eggs
• 1/4 cup buttermilk
• 2 cups panko breadcrumbs
• Vegetable oil, for frying

Instructions

1. In a bowl, toss chicken with shredded cheddar, jalapeños, and 1 tbsp jalapeño brine until evenly coated. Chill for 15 minutes.
2. Whisk flour, garlic powder, smoked paprika, and salt in a shallow dish. In another dish, beat eggs with buttermilk. Place panko in a third dish.
3. Dredge each chicken piece in flour, dip in egg mixture, then coat in panko, pressing gently to adhere. Transfer to a plate.
4. Heat 1 inch of oil in a deep skillet to 350°F. Fry chicken in batches for 3–4 minutes until golden and crispy. Drain on paper towels.

The magic here? The cheese stays gooey inside while the panko keeps every bite extra crunchy—no one can resist that combo!

Tip: For extra heat, stir 1/2 tsp cayenne into the flour mixture.

Popcorn Chicken Tacos with Avocado Crema

These crispy, bite-sized tacos pack a punch with crunchy popcorn chicken and a creamy avocado twist—perfect for game day or a fun weeknight dinner.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 2 cups vegetable oil, for frying
• 8 small corn tortillas, warmed
• 1/2 cup shredded purple cabbage
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Avocado Crema:

• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions:

1. Marinate the chicken: In a bowl, toss chicken with buttermilk. Let sit for 15 minutes (or up to 1 hour).
2. Prep the coating: In another bowl, whisk flour, garlic powder, smoked paprika, salt, black pepper, and cayenne.
3. Fry the chicken: Heat oil in a deep skillet to 375°F. Shake excess buttermilk off chicken, coat in flour mixture, and fry in batches for 3–4 minutes until golden. Drain on paper towels.
4. Make the crema: Blend avocado, sour cream, lime juice, and salt until smooth.
5. Assemble: Fill tortillas with popcorn chicken, drizzle with crema, and top with cabbage, cilantro, and a squeeze of lime.

The contrast of crispy chicken against the cool, creamy avocado crema makes these tacos irresistible. Bonus: The crema doubles as a killer dip for extra chicken!

Tip: For extra crunch, toss the fried chicken in a sprinkle of chili powder or hot sauce before assembling.

Popcorn Chicken Salad with Ranch Dressing

This crispy, crunchy salad is the perfect way to turn popcorn chicken into a satisfying meal—loaded with fresh veggies and creamy ranch for a bite you’ll crave.

Ingredients:

• 1 lb popcorn chicken (store-bought or homemade)
• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded cheddar cheese
• 1/4 cup thinly sliced red onion
• 1/3 cup ranch dressing
• 1 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Bake popcorn chicken according to package instructions (or fry until golden and crispy, about 4–5 minutes per side). Let cool slightly.
2. In a large bowl, toss romaine lettuce, cherry tomatoes, cheddar cheese, and red onion.
3. In a small bowl, whisk ranch dressing, parsley, garlic powder, smoked paprika, salt, and black pepper.
4. Drizzle dressing over the salad and toss gently to coat. Top with warm popcorn chicken.

The contrast of crispy chicken, cool veggies, and zesty ranch makes this salad a craveable twist on the usual greens. Tip: For extra crunch, add a handful of crushed tortilla strips right before serving.

Popcorn Chicken Sliders with Pickles

These sliders pack a crispy, juicy punch with tangy pickles and creamy sauce—perfect for game day or a fun weeknight twist!

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup mayonnaise
• 1 tbsp hot sauce
• 12 mini slider buns, toasted
• 1/2 cup dill pickle slices
• Vegetable oil, for frying

Instructions:

1. In a bowl, combine chicken and buttermilk; let marinate for 15 minutes.
2. In another bowl, whisk flour, garlic powder, smoked paprika, salt, and black pepper. Drain chicken, then dredge in the flour mixture.
3. Heat 1 inch of vegetable oil in a deep skillet to 375°F. Fry chicken in batches for 3–4 minutes until golden and crispy. Drain on paper towels.
4. Stir together mayonnaise and hot sauce. Spread on slider buns, then layer with popcorn chicken and pickles.

The magic here? The buttermilk marinade keeps the chicken extra tender, while the hot sauce mayo adds a kick that balances the briny pickles.

Tip: For extra crunch, double-dredge the chicken—dip it back in buttermilk and flour before frying.

Popcorn Chicken Stir-Fry with Vegetables

This quick and crunchy stir-fry turns popcorn chicken into a veggie-packed meal with just one pan—perfect for busy weeknights!

Ingredients:

• 1 lb popcorn chicken (store-bought or homemade)
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup snap peas
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 1/4 tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add popcorn chicken and cook for 3–4 minutes, stirring occasionally, until crispy. Transfer to a plate.
2. In the same skillet, heat remaining 1 tbsp vegetable oil. Add red bell pepper, broccoli, and snap peas; stir-fry for 4–5 minutes until crisp-tender.
3. Push veggies to one side, add minced garlic, and cook for 30 seconds until fragrant. Stir in soy sauce, honey, sesame oil, red pepper flakes (if using), and black pepper.
4. Return popcorn chicken to the skillet and toss everything together for 1–2 minutes until glazed and heated through. Garnish with green onions.

The contrast of crispy chicken and tender-crisp veggies with that sweet-savory glaze makes this dish seriously addictive—no takeout required!

Tip: For extra crunch, sprinkle with toasted sesame seeds before serving.

Popcorn Chicken Nachos with Melted Cheese

Crunchy, cheesy, and packed with flavor, these nachos turn game day (or any day) into a party with minimal effort.

Ingredients:

• 1 (10 oz) bag tortilla chips
• 2 cups cooked popcorn chicken (store-bought or homemade)
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup pickled jalapeños, drained
• 1/4 cup sour cream
• 2 tbsp chopped fresh cilantro
• 1 tbsp taco seasoning
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Drizzle olive oil over popcorn chicken, sprinkle with taco seasoning, and toss to coat.
2. Spread tortilla chips on a parchment-lined baking sheet. Top evenly with seasoned popcorn chicken, cheddar cheese, and Monterey Jack cheese.
3. Bake for 8–10 minutes until cheese is fully melted and bubbly.
4. Remove from oven and immediately garnish with jalapeños, dollops of sour cream, and cilantro.

The magic here? The popcorn chicken stays crispy under the cheese, adding a satisfying crunch to every bite.

Tip: For extra heat, drizzle with sriracha or hot honey before serving.

Popcorn Chicken Bao Buns with Hoisin Sauce

These fluffy bao buns stuffed with crispy popcorn chicken and drizzled with sweet-savory hoisin are the ultimate handheld comfort food—perfect for game day or a fun weeknight twist.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil, for frying
• 6 store-bought bao buns, steamed
• 1/4 cup hoisin sauce
• 1/4 cup sliced scallions
• 1 tbsp toasted sesame seeds

Instructions

1. Marinate the chicken: Toss chicken pieces with buttermilk in a bowl; let sit for 15 minutes.
2. Prep the coating: In another bowl, whisk flour, garlic powder, smoked paprika, salt, and black pepper.
3. Fry the chicken: Heat 2 inches of vegetable oil in a deep pot to 350°F. Shake excess buttermilk off chicken, coat in flour mixture, then fry in batches for 4–5 minutes until golden. Drain on paper towels.
4. Assemble: Split steamed bao buns open, stuff with popcorn chicken, drizzle with hoisin sauce, and top with scallions and sesame seeds.

The magic here? The contrast of crunchy chicken against pillowy bao buns—plus that sticky hoisin glaze ties it all together.

Tip: For extra crunch, double-coat the chicken: dip back into buttermilk and flour mix before frying.

Popcorn Chicken Wrap with Chipotle Mayo

Crunchy popcorn chicken meets smoky chipotle mayo in this easy-to-assemble wrap that’s perfect for lunch or a quick weeknight dinner.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup mayonnaise
• 1 tbsp chipotle in adobo sauce, minced
• 1 tsp lime juice
• 4 large flour tortillas
• 2 cups shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup sliced red onion

Instructions:

1. In a bowl, soak chicken pieces in buttermilk for 15 minutes.
2. In another bowl, mix flour, garlic powder, paprika, salt, and black pepper. Dredge chicken in the flour mixture, shaking off excess.
3. Heat 1 inch of oil in a deep skillet to 375°F. Fry chicken in batches for 4–5 minutes until golden and crispy. Drain on paper towels.
4. In a small bowl, stir together mayonnaise, minced chipotle, and lime juice.
5. Warm tortillas briefly in a dry skillet. Spread chipotle mayo on each, then layer with lettuce, tomatoes, red onion, and popcorn chicken. Roll tightly and slice in half.

The contrast of crispy chicken, cool veggies, and smoky-spicy mayo makes every bite irresistible. Plus, it’s way more exciting than a basic sandwich!

Tip: For extra crunch, add a handful of crushed tortilla chips before rolling.

Popcorn Chicken Poutine with Gravy

This twist on classic poutine swaps fries for crispy popcorn chicken, smothered in rich gravy and melty cheese curds—comfort food at its finest.

Ingredients:

• 1 lb popcorn chicken (store-bought or homemade)
• 2 cups cheese curds, room temperature
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups beef or chicken stock
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Cook the popcorn chicken: Bake or air-fry according to package instructions until extra crispy (usually 400°F for 12–15 minutes).
2. Make the gravy: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until golden. Slowly pour in stock, whisking constantly. Add garlic powder, onion powder, black pepper, and salt. Simmer for 5 minutes until thickened.
3. Assemble: Layer hot popcorn chicken in a bowl, top with cheese curds, and ladle gravy over everything. The heat will slightly melt the curds.
4. Garnish: Sprinkle with fresh parsley and serve immediately.

The magic here? The crispy chicken holds up under the gravy, giving every bite a satisfying crunch-and-goo contrast.

Tip: For extra indulgence, drizzle with a touch of sriracha mayo or swap cheese curds for shredded mozzarella in a pinch.

Popcorn Chicken Fried Rice with Scallions

This crispy, savory fried rice turns leftover popcorn chicken into a quick and satisfying meal—perfect for busy weeknights!

Ingredients:

• 2 cups cooked jasmine rice (day-old preferred)
• 1.5 cups popcorn chicken (store-bought or homemade)
• 2 tbsp vegetable oil, divided
• 2 large eggs, beaten
• 3 scallions, thinly sliced (white and green parts separated)
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the popcorn chicken and cook for 2–3 minutes until crispy. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Pour in the beaten eggs and scramble until just set, about 1 minute. Push to one side.
3. Add the white parts of the scallions and cook for 30 seconds until fragrant. Stir in the cooked rice, breaking up clumps with a spatula.
4. Drizzle with soy sauce, sesame oil, garlic powder, and black pepper. Toss everything together and cook for 3–4 minutes until rice is lightly crispy.
5. Fold in the reserved popcorn chicken and green parts of the scallions. Cook for 1 more minute to warm through.

The magic here? Crunchy popcorn chicken adds a fun twist to classic fried rice—no extra frying required!

Tip: For extra texture, sprinkle with toasted sesame seeds or a dash of sriracha before serving.

Conclusion

With 18 irresistible popcorn chicken recipes, there’s a crunchy bite for every craving! Whether you love classic flavors or bold twists, these recipes are sure to delight. Give them a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy cooking—and even happier snacking!