P Corn Chicken
Popcorn chicken, P-Corn Chicken for short, made from boneless skinless chicken breasts cut into pieces and coated in flour and corn chex then air fried to make a copycat version of the classic popcorn chicken with only a fraction of the oil.
PER SERVING – MAKES 6
- 2 lbs (908 g) boneless skinless chicken breast
- 1¼ cups (125 g) corn chex ground (or use breadcrumbs)
- ¼ cup (30 g) tapioca flour cornstarch works as well
- 2 tsp (6 g) garlic powder
- 1½ tsp (5 g) salt
- 1 tsp (2 g) pepper
- 2 eggs
- cooking spray
For the Chicken
- Cut the chicken into 1" cubes.
- Place the corn chex into a food processor or blender and blend until they resemble the size of breadcrumbs. Mix in the salt, pepper, and garlic powder. Place just over half into a shallow dish or a ziplock bag. I prefer to use the ziplock bag for ease.
- Crack 2 eggs into a bowl, add a bit of water to thin, and scramble.
- Coat the chicken with the tapoica flour. You can use a ziplock bag and shake it all together or just sprinkle it over and toss it around.
- Dunk the tapioca flour coated chicken into the egg wash and then place into the bag/dish with the corn chex. If you're using the bag method, do half of the chicken each time. Shake to coat adding more corn chex if needed. Make sure you allow the excess egg wash to drain off of the chicken before you put it into the bag. If there is too much egg on the chicken it can cause the breading to clump together. If this happens, you will probably want to dump it out and start over between rounds of coating. With the dish method you can just do them as you go. Keep one hand for the egg dunk and one hand for the breading, that will keep the corn chex from gunking up on your fingers.
- I like to set a sheet pan nearby so that I can place the completed pieces on the pan and ready to air fry.
- Preheat your air fryer to 400°F on the air fry setting and set the timer for 12 minutes.
- Spray your fryer basket with a bit of oil and add the chicken in a single layer. Spray the top lightly with oil. Shake the basket every 3-4 minutes, checking to ensure they aren't burning. It will take a couple of rounds to complete. It will take 10-12 minutes to cook.
- Allow your chicken to cool to room temperature and place into a large ziplock bag. Remove as much air as possible and seal. Place into the freezer.
- To reheat, you can use the microwave or your airfryer. Using the reheat setting on 300° it will take around 7-8 minutes. Smaller pieces will heat faster and dry out so be cautious.
Nutrition Information Notes
- This recipe calls for 125g of corn chex, 2 eggs, and cooking oil spray. I only included 100g of corn chex, 1 egg, and 3g of oil in the nutrition information for the calorie estimate. I wrote the recipe to have 125g of corn chex and 2 eggs so that you are surely going to have enough to coat each piece. If you need exact nutrition information, you should calculate it yourself.
- The serving size for these is ⅙ of the total recipe, for me that was 12 pieces. Depending on how big or small you cut your chicken, you may have more or less pieces.
The information in the following tables are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.