Crispy Gluten-Free Popcorn Chicken (Dairy-Free)

With a crispy breading on the outside and juicy chicken meat inside, this flavorful gluten-free popcorn chicken is the perfect snack or appetizer, and goes great with your favorite dipping sauce. Totally dairy-free too.

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Delicious Popcorn Chicken for the Perfect Appetizer or Snack!

Popcorn chicken, which refers to small, bite-sized pieces of chicken that have been breaded and fried, was originally developed by KFC in the 1990s, but has since become very popular all over the US.

I mean, what’s not to love about it?

A flavorful breading that’s fried till a beautiful golden brown, a crispy texture on the outside, while still retaining the juicy tenderness of the chicken meat on the inside.. all in easy popcorn-sized form!

Why This Recipe Works:

• Simple Ingredients: The main ingredients needed for this gluten-free popcorn chicken are easily accessible at the local grocery store (nothing fancy required).
• Easy to Make: Preparing this is as simple as marinating the chicken before breading it and frying until golden. Easy peasy and oh-so-tasty!
• Totally Gluten-Free & Dairy-Free: The best part is that this homemade popcorn chicken recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free popcorn chicken recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chicken: I recommend using boneless skinless chicken breasts or chicken thighs to make it easier to cut the chicken into pieces.
• Buttermilk: I used dairy-free buttermilk to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular buttermilk instead. (TIP: To make your own buttermilk, simply combine 1 cup unsweetened milk of choice and 1 tablespoon fresh lemon juice. Mix the juice and milk together and let sit for 5 minutes before using.).
• Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch and potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.
• Panko Breadcrumbs: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular panko breadcrumbs instead.
• Condiments: For seasonings, I used a mix of garlic powder, dried oregano, ground paprika, ground cayenne pepper, and ground black pepper. Feel free to add other seasonings if you wish (such as onion powder, ground turmeric, etc).
• Baking Powder: Baking powder helps to make the breading airier, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

How to Make Gluten-Free Popcorn Chicken (Step by Step):

1. Dry and Cut Chicken

Pat the boneless skinless chicken breasts dry and cut into 1-inch pieces.

2. Marinate Chicken Pieces

In a large bowl, combine the buttermilk, salt and pepper. Mix well then ddd the chicken and marinate for 30 minutes at room temperature.

3. Prepare Breading Mixture

In a separate wide bowl, mix together the gluten-free all-purpose flour, gluten-free breadcrumbs, cayenne, paprika, baking powder, oregano, garlic powder and salt.

4. Coat Chicken with Breading

Remove the chicken pieces from the buttermilk, letting any excess buttermilk drip off and then add the marinated chicken pieces to the seasoned breading mixture and coat thoroughly on all sides.

5. Fry Chicken Until Golden Brown

Heat up the vegetable oil in a heavy bottom pot to 350-375°F. Make sure the oil is hot before adding the chicken.

Shake the excess flour off of the coated chicken pieces and fry the chicken in batches until golden brown and crisp (for about 5-7 minutes). Then use a slotted spoon to transfer the gluten free popcorn chicken to a paper towel-lined plate to soak up any excess oil.

6. Serve and Enjoy

Serve the popcorn chicken hot with your favorite sauce.

Dish by Dish Tips/Tricks:

• Use Seasonings of Choice: I used a mix of garlic powder, dried oregano, ground paprika, ground cayenne pepper, and ground black pepper. However, feel free to add other seasonings if you wish (such as onion powder, ground turmeric, etc).

Dips/Sauces to Serve This With:

• Sriracha Aioli (Gluten-Free, Dairy-Free)
• Copycat Raising Cane’s Sauce (Gluten-Free, Dairy-Free)
• Garlic Aioli (Gluten-Free, Dairy-Free)
• Homemade Sriracha Chili Sauce (Gluten-Free, Dairy-Free)

Other Gluten-Free Chicken Recipes You’ll Love:

• Buffalo Chicken Bites (Gluten-Free, Dairy-Free)
• Crispy Fried Chicken (Gluten-Free, Dairy-Free)
• Honey Sesame Chicken (Gluten-Free, Dairy-Free)
• Orange Chicken (Gluten-Free, Dairy-Free)
• Cashew Chicken (Gluten-Free, Dairy-Free)

Gluten-Free Appetizers to Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Popcorn Chicken (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

With a crispy breading on the outside and juicy chicken meat inside, this flavorful gluten-free popcorn chicken is the perfect snack or appetizer, and goes great with your favorite dipping sauce. Totally dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1 pound boneless skinless chicken breasts
• 1 cup dairy-free buttermilk
• Salt to taste
• 1/2 teaspoon ground black pepper
• 1 cup gluten-free all-purpose flour
• 2 cups gluten-free panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon ground paprika
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon baking powder
• 3 to 4 cups oil, for frying

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Instructions

1. Dry and Cut Chicken: Pat the boneless skinless chicken breasts dry and cut into 1-inch pieces.
2. Marinate Chicken Pieces: In a large bowl, combine the buttermilk, salt and pepper. Mix well then ddd the chicken and marinate for 30 minutes at room temperature.
3. Prepare Breading Mixture: In a separate wide bowl, mix together the gluten-free all-purpose flour, gluten-free breadcrumbs, cayenne, paprika, baking powder, oregano, garlic powder and salt.
4. Coat Chicken with Breading: Remove the chicken pieces from the buttermilk, letting any excess buttermilk drip off and then add the marinated chicken pieces to the seasoned breading mixture and coat thoroughly on all sides.
5. Fry Chicken Until Golden Brown: Heat up the vegetable oil in a heavy bottom pot to 350-375°F. Make sure the oil is hot before adding the chicken. Shake the excess flour off of the chicken pieces and fry the chicken in batches until golden brown and crisp (for about 5-7 minutes). Transfer on a paper towel-lined plate to soak up any excess oil.
6. Serve and Enjoy! Serve the popcorn chicken hot with your favorite sauce.

Notes

Chicken: I recommend using boneless skinless chicken breast to make it easier to cut the chicken into pieces.

Buttermilk: I used dairy-free buttermilk to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular buttermilk instead. (TIP: To make your own buttermilk, simply combine 1 cup unsweetened milk of choice and 1 tablespoon fresh lemon juice. Mix the juice and milk together and let sit for 5 minutes before using.).

Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch and potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.

Panko Breadcrumbs: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular panko breadcrumbs instead.

Condiments: For seasonings, I used a mix of garlic powder, dried oregano, ground paprika, ground cayenne pepper, and ground black pepper. Feel free to add other seasonings if you wish (such as onion powder, ground turmeric, etc).

Baking Powder: Baking powder helps to make the breading airier, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

• Prep Time: 10 mins
• Marinating Time: 30 mins
• Cook Time: 15 mins
• Category: Snacks
• Method: Stovetop
• Cuisine: American