This post may contain affiliate links. Please read our disclosure policy.
This baked popcorn chicken is made with one seasoned chicken breast, lightly coated in crispy breadcrumbs, and baked to perfection. It’s flavorful, easy to make, and just the right amount for one person. Whether you’re in the mood for a quick lunch or dinner, this simple recipe requires only a handful of ingredients and comes together easily.
Enjoy your crispy popcorn chicken with creamy macaroni and cheese, crisp smashed potatoes, a refreshing fresh tomato salad, caramelized roasted Brussels sprouts, or perfectly seasoned sweet potato wedges.
Why You’ll Love This Recipe
- Perfectly portioned: No need to worry about leftovers; this recipe makes just the right amount.
- Easy to make: Simple ingredients and easy steps make this recipe great for anyone cooking for one.
- Baked, not fried: You get a crispy coating without the need for deep frying, making this popcorn chicken healthier and easier to clean up.
- Flavor-packed: The combination of spices makes the chicken incredibly delicious.
Each bite of this popcorn chicken gives you the perfect combination of textures. The chicken bakes in just about 10 minutes, developing a crispy, golden crust while keeping the inside tender and juicy. The light breadcrumb coating provides a satisfying crunch without being heavy, and the seasoned chicken delivers plenty of flavor. It’s a quick, easy dish that offers everything you’d want in a perfectly portioned, single serving.
Ingredients
If you have any ingredients leftover from this small batch popcorn chicken recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken: I use one boneless, skinless chicken breast for this recipe. If you’ve got an extra chicken breast, consider using it in Chicken Paprika, Chicken Shawarma, or Chicken Fajitas.
- Flour: Flour helps provide a base so that the butter and breadcrumbs stick to the chicken pieces. I use all-purpose flour but you can use other flour options like gluten-free or almond flour.
- Butter: Helps the breadcrumbs stick to the chicken and adds flavor and crunch.
- Paprika, Garlic Powder, and Salt: These are the seasonings for the chicken. Paprika adds a mild, slightly sweet flavor and a nice color. Garlic powder gives a subtle garlic taste, adding depth to the dish, and salt helps bring all the flavors together.
- Panko breadcrumbs: These create a light, crispy coating. You can substitute with regular breadcrumbs, but panko gives a better crunch. We use panko breadcrumbs in many of our recipes including, Buffalo Cauliflower, Broccoli Casserole, and Chicken Divan.
Recipe Variations
If you’re looking to change up the flavors of this popcorn chicken, here are a few easy variations to try:
- Spicy Popcorn Chicken: Add a pinch of cayenne pepper to the seasoning mix for an extra kick of heat.
- BBQ Popcorn Chicken: After baking, toss the chicken in BBQ sauce for a sweet and tangy twist.
- Parmesan Crusted Chicken: Mix grated Parmesan cheese into the breadcrumb coating before baking to add a mild, nutty flavor that complements the seasonings. it also helps the chicken develop a slightly crispier texture as it bakes.
- Buffalo Popcorn Chicken: Toss the baked chicken in the buffalo sauce we use in our Buffalo Chicken Tenders recipe for a spicy, tangy option. This sauce adds just the right amount of heat and flavor.
- Cajun Popcorn Chicken: Replace the seasonings with a Cajun or Creole seasoning blend to give the chicken a bold, zesty flavor with a hint of spice.
How To Make Popcorn Chicken
These photos and instructions are here to help you visualize how to make a single serving of the best popcorn chicken. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 400°F (200°C).
- In a medium-sized bowl, combine the flour, paprika, salt, and garlic powder. In a second bowl, pour the melted butter, and in a third bowl, add the breadcrumbs.
- Coat each piece of chicken by first dredging it in the flour mixture, then dipping it in the melted butter, allowing the excess to drip off. Finally, roll the chicken in the breadcrumbs until evenly coated and place on a parchment-lined baking sheet.
- Place the chicken in the oven and bake for 5 minutes. After 5 minutes of baking, flip the chicken, then continue baking for another 5 minutes until the chicken is fully cooked.
Expert Tips
- Cut the chicken into evenly sized pieces to ensure they cook at the same rate.
- Pat the chicken dry before coating it in flour to help the flour and spices stick better.
- Preheat your oven fully before placing the chicken inside for the best crispy results.
- Leftovers? Store them in an airtight container for up to 1 week and reheat in the oven to retain the crispiness.
Popcorn Chicken Dipping Sauces
This baked popcorn chicken is delicious on its own or with a simple side of ketchup, but if you’re in the mood to try something different, here are a few easy dipping sauces you can whip up. Each one adds a little extra flavor to your meal:
- Hot Honey Sauce: For a sweet and spicy kick, melt 2 tablespoons of salted butter and stir in 2 tablespoons of honey, 1/8 teaspoon of garlic powder, and 1/8 teaspoon (or more) of cayenne pepper. Serve warm for dipping.
- Tangy BBQ Sauce: For a classic pairing, try the BBQ sauce recipe from our website. It’s the perfect balance of sweet and tangy flavors.
- Creamy Ranch Dip: Cool and creamy ranch is always a favorite with crispy chicken. You can use our homemade Ranch Dressing recipe for a fresh, flavorful dipping sauce.
- Spicy Buffalo Sauce: Melt 2 tablespoons of salted butter and stir in 1 teaspoon of hot sauce and 1/2 teaspoon of Worcestershire sauce for a fiery, tangy dip that’s perfect with popcorn chicken.
Frequently Asked Questions
You can substitute the flour with gluten-free all-purpose flour and use gluten-free breadcrumbs.
Yes, but panko gives the chicken a lighter, crispier texture.
To make a second serving, double the ingredient amounts.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serve popcorn chicken recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Popcorn Chicken For One
Equipment
Ingredients
- 1 tablespoon all-purpose flour
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 4 tablespoons salted butter -melted (¼ cup/½ stick)
- ½ cup panko breadcrumbs
- 1 (5 to 6-ounce) boneless, skinless chicken breast -cut into ½ inch pieces
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium-sized bowl, combine the flour, paprika, salt, and garlic powder. In a second bowl, pour the melted butter, and in a third bowl, add the breadcrumbs.
- Coat each piece of chicken by first dredging it in the flour mixture, then dipping it in the melted butter, allowing the excess to drip off. Finally, roll the chicken in the breadcrumbs until evenly coated and place on a parchment-lined baking sheet.
- Place the chicken in the oven and bake for 5 minutes. After 5 minutes of baking, flip the chicken, then continue baking for another 5 minutes until fully cooked.Total bake time should be around 10 minutes.
Notes
- Cut the chicken into evenly sized pieces to ensure they cook at the same rate.
- Pat the chicken dry before coating it in flour to help the flour and spices stick better.
- Preheat your oven fully before placing the chicken inside for the best crispy results.
- Leftovers? Store them in an airtight container for up to 1 week and reheat in the oven to retain the crispiness.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This was a nice change of pace for me. For a dipping sauce I used the hot mango chutney I had in the fridge and it was yummy!
Thanks as always Joanie.
great recipe and sooo easy! Thanks
Nice dipped in a Chinese Orange Sauce. Tender chicken in a coating that grasps a favorite sauce.
I made the popcorn chicken this afternoon as a snack.
It was crunchy and cooked through, 6 minutes before turning over then repeated.
I was trying to get the same colour as yours were but…it didn’t happen.
I will make again and thinking i may put the Panco into a small plastic bag or ziplock bag drop the pieces of chicken in 2 or 3 at a time, would coat the chicken and not be so messy as I was and the extra crumbs can be pushed into the chicken pieces by hand if needs be…while still in the bag that is.
Thank you for the time taken to make this a recipe for 1.
Can I use an airfryer? If so, time / temperature please
I haven’t tested this recipe in an air fryer, so I’m not sure about the exact time or temperature. You might want to check your air fryer’s manual for guidance on cooking similar types of foods. If you give it a try, I’d love to hear how it turns out!
Hi!! I’ve never heard of dipping in butter, it’s always been an egg mixture! Why the butter? Does it help with the baking process? Are there any alternatives??
Thank you!
Great question! Years ago, I learned from Ina Garten that she dipped her chicken in melted butter, and I’ve been doing it ever since—it really makes a difference! The butter adds flavor and helps create a wonderful, crispy coating in the oven. Alternatively, you could try dredging the chicken in buttermilk, but I find the butter gives the best results for baked popcorn chicken.