Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes
  • 1 teaspoon (5ml) salt
  • ½ teaspoon (2.5ml) black pepper
  • 1 teaspoon (5ml) paprika
  • ½ teaspoon (2.5ml) garlic powder
  • ½ teaspoon (2.5ml) onion powder
  • 1 tablespoon (15ml) olive oil or avocado oil
  • ½ cup (60g) all-purpose flour
  • ½ cup (60g) panko breadcrumbs
  • 1 large egg, beaten
  • 2 tablespoons (30ml) milk
  • ½ teaspoon (2.5ml) baking powder (optional)

Instructions:

  1. Cut chicken into even-sized cubes. Season with salt, pepper, paprika, garlic powder, and onion powder. Drizzle with oil and toss to coat. Marinate (optional) in the fridge for at least 30 minutes.
  2. In one shallow dish, place the flour. In a second dish, combine the beaten egg and milk. In a third dish, combine the panko breadcrumbs and baking powder (if using).
  3. Dredge each chicken cube in flour, shaking off excess. Dip into the egg mixture, ensuring it's fully coated. Finally, coat with the panko breadcrumbs, pressing lightly to adhere.
  4. Preheat air fryer (if required by your model). Arrange the breaded chicken in a single layer in the air fryer basket, ensuring there's space between the pieces. Cook at 400°F (200°C) for 12-15 minutes, flipping halfway through, or until golden brown and the internal temperature reaches 165°F (74°C).
  5. Remove the popcorn chicken from the air fryer and serve immediately with your favorite dipping sauce.