Gluten-Free Popcorn Chicken

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This Gluten-Free Popcorn Chicken is a total family favourite. Bite sized pieces of chicken are coated in a perfectly seasoned mix of gluten-free flours chosen for optimal crisp factor. The chicken is then shallow fried in a dash of oil to give you all the feels of KFC without any of the junky vibe. Read on for all the tips on how to make sure your healthier Fried Popcorn Chicken is always light, crisp, juicy and flavourful.

If you loved (pre-gluten-free days) KFC’s Popcorn Chicken then this recipe will make you sing from the rooftops that your favourite chicken recipe is super easy to make gluten-free. Not only that but this is a much healthier way of cooking up these gluten-free crispy chicken bites yet still making sure they’ve still got the extra crunch factor that make them so irresistible.

You might be thinking, hey but isn’t this just a plateful of homemade chicken nuggets? Well it’s kind of similar since we’re cooking small pieces of breaded chicken. However this Fried Popcorn Chicken is a little more bite sized. You can serve at mealtimes or cooked up a large batch for crowd pleasing nibbles or snacks. The idea is that it’s easy to just pop into your mouth, after it has been liberally dipped in sauce of course!

However Gluten-Free Fried Popcorn Chicken is on a firm rotation in our house at dinner time, and the kids clamour for it with oven baked homemade potato wedges. For my mind though there is nothing better than the crispy juicy chicken served alongside a large helping of chopped salad or homemade coleslaw.

Why you’ll love this recipe

• If you loved KFC Popcorn Chicken then you’ll adore this gluten-free version which is pan fried rather than deep fried.
• This recipe uses chicken thighs which makes the popcorn chicken extra juicy.
• Major crisp factor by leaving on the chicken skin.
• Perfectly seasoned with a mix of gentle spices so it’s suitable for the whole family.
• Starchy gluten-free flours make the crisp coating on the chicken light and airy.
• Quick to prepare and a total crowd pleaser.

Watch the video to see how to make it

Flour substitutions

You can sub either the tapioca starch or the potato starch for cornflour (corn starch). I do like the mix of the two flours though as each brings their own personality to the table. However, if you only have one of them then that will do just fine.

Ingredients needed

• Chicken thighs. Use boneless chicken thighs and preferably with the skin left on. This is what makes the chicken ultra crispy. You can use chicken breast as well but if so you’ll probably want to halve the cooking time.
• Tapioca starch (tapioca flour). This gluten-free flour gives a lovely golden colour to the chicken and crisps up beautifully.
• Potato starch (not potato flour). This gives a lovely light coating to the chicken.
• Olive oil. I prefer olive oil for all my frying or roasting purposes. It’s a healthier oil than a vegetable or seed oil and has a lovely flavour. Use a mild light olive oil though and not extra virgin.

Ingredients for the spice mix

• Ground coriander
• Sweet paprika
• Garlic powder
• Onion powder
• Mustard powder
• Ground ginger
• Ground cumin
• Salt and Pepper

Step-by-step instructions

For full recipe instructions go to the recipe card at the end of this post. 

1. Heat up a wide cast iron skillet.
2. Cut the chicken into large bite sized pieces.
3. Whisk the tapioca and potato starch together in a large shallow bowl with all the spices and salt and pepper.
4. Toss the chicken pieces in the flour mixture, until evenly covered in flour.
5. Pour 2 tablespoons of olive oil into the pan and swirl it around so that it has covered the pan.
6. Place the chicken pieces in the skillet spaced apart from each other so they are not touching, you may be able to fit one third to half the chicken pieces in the pan.
7. Cook the chicken pieces on each side until they have cooked evenly and are golden on all sides.
8. Remove the chicken from the pan and pat dry with kitchen towel.
9. Wipe the pan and add 1 more tablespoon olive oil. Repeat cooking the next batch of chicken in the same way and repeat again if necessary, until all the chicken is cooked.

Pro tips

• Make sure the pan has heated up evenly. Set it at a low-medium heat for about 10 minutes. Then add your oil, swirl it around the pan where it will heat up straight away. Then add your chicken where it will sizzle immediately.
• Don’t overcrowd the pan otherwise the chicken won’t crisp up.
• Cook the chicken in batches. This recipe will require you to cook in 2-3 batches, depending on how big your pan is.
• Wipe the pan down with kitchen towel or a clean cloth between each batch and add a splash more oil, making sure it is hot before adding the next batch of chicken.
• You can keep the cooked chicken warm in a low oven whilst you are preparing the next batches. Or you can add all the chicken back into the pan when it has all been cooked just to re-heat.
• Make sure the chicken is piping hot if you have re-heated it.
• Serve immediately.

Shop the recipe

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Make Ahead

You can make the whole recipe ahead of time and store in the fridge for up to 2 days.

Re-heat

To re-heat you can heat the cast iron skillet up with 1 tablespoon olive oil. Once hot you can add all the popcorn chicken into the pan and heat for 10 minutes, moving around the pan occasionally, until all the chicken is piping hot.

More gluten-free recipes you’ll love! 

• Gluten-Free Hash Browns
• Gluten-Free Chicken Schnitzel
• Crispy Salmon Nuggets
• Juciest Burgers
• Simple Salmon Fishcakes

I urge you to give this Gluten-Free Popcorn Chicken a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

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Gluten-Free Popcorn Chicken

Georgina Hartley

This Gluten-Free Popcorn Chicken is a total family favourite. Bite sized pieces of chicken are coated in a perfectly seasoned mix of gluten-free flours chosen for optimal crisp factor. The chicken is then shallow fried in a dash of oil to give you all the feels of KFC without any of the junky vibe. This healthier Fried Popcorn Chicken is light, crisp, juicy and flavourful.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 631 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• ▢ 700 g chicken thighs - 6-8, boneless, skin on
• ▢ 80 g tapioca starch
• ▢ 90 g potato starch - not potato flour
• ▢ ¾ teaspoon ground coriander
• ▢ ¾ teaspoon sweet paprika
• ▢ ¾ teaspoon garlic powder
• ▢ ¾ teaspoon onion powder
• ▢ ¾ teaspoon mustard powder
• ▢ ¼ teaspoon ground ginger
• ▢ ¼ teaspoon ground cumin
• ▢ ¾ teaspoon sea salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 3-4 tablespoons olive oil

Instructions

 

1. Place a wide cast iron skillet on a medium heat and allow it to heat up whilst you prepare the chicken.
2. Cut the chicken into large bite sized pieces, about 1-2 inches, keeping the skin on.
3. Whisk the tapioca and potato starch together in a large shallow bowl with all the spices and salt and pepper.
4. Drop the chicken pieces into the flour mixture, tossing so that every piece is evenly covered in flour.
5. Pour 2 tablespoons of olive oil into the pan and swirl it around so that it has covered the pan.
6. Place the chicken pieces in the skillet spaced apart from each other so they are not touching, you may be able to fit one third to half the chicken pieces in the pan.
7. Cook the chicken for about 5-7 minutes until the chicken is golden and crisp on the underside and turn each piece over and cook for a further 5-7 minutes on the other side. Toss the chicken around the pan and cook for a further 2-3 minutes, moving the chicken about so it has cooked evenly and is golden on all sides.
8. Remove the chicken from the pan, using kitchen tongs, and place onto kitchen towel, patting another piece of kitchen towel over lightly to remove any excess oil from the chicken.
9. Wipe the pan with kitchen towel or a clean cloth and add 1 more tablespoon olive oil to the pan. Repeat cooking the next batch of chicken in the same way and repeat again if necessary, until all the chicken is cooked.

Video

Notes

Ingredient Substitutions

• Chicken. You can use diced chicken breast instead of thigh. The chicken will be much quicker to cook.
• Tapioca flour/ Potato starch. You can substitute either of these with cornflour (cornstarch).

Pro Tips

• Tip #1 Make sure the pan is evenly hot before adding the chicken.
• Tip #2 You might be tempted to remove the chicken skin. This adds to the delicious crisp factor so try leaving it on.
• Tip #3 Don’t overcrowd the chicken, cook in batches so the chicken pieces are not touching each other.
• Tip #4 Either keep the cooked chicken warm in a low oven whilst you are cooking the rest or add it all back into the pan for a final cook, making sure all the chicken is piping hot before serving.
• Tip #5 Wipe the pan down after every batch of chicken with a clean piece of kitchen towel or a cloth to remove the excess crispy bits.

Make Ahead

You can make the whole recipe ahead of time and store in the fridge for up to 2 days.

Re-heat

Heat the cast iron skillet up on a medium heat for 5 minutes until the pan is evenly hot. Add 1 tablespoon olive oil and swirl to coat the bottom of the pan. Once the oil is hot you can add all the popcorn chicken into the pan and heat for 10-12 minutes, moving around the pan occasionally, until all the chicken is piping hot.

Freeze

You can freeze this recipe by cooking the chicken as per the instructions. Allow to cool completely then space the chicken apart on a lined baking tray. Place in the freezer for 8 hours until the chicken is frozen. Transfer to a ziplock bag and freeze for up to 2 months. To defrost, allow to come to room temperature then re-heat as above.

Ingredient measurements

• Please note that the US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results.
• READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition Information

• Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
• The nutrition serving is for 1 serving, assuming you are portioning out the recipe into 4 servings.

Nutrition

Calories: 631kcalCarbohydrates: 38gProtein: 30gFat: 40gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 172mgSodium: 585mgPotassium: 620mgFiber: 2gSugar: 1gVitamin A: 324IUVitamin C: 1mgCalcium: 37mgIron: 2mg

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