Name: Gluten Free KFC Popcorn Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound boneless skinless chicken breasts; 1 cup gluten free all-purpose flour (King Arthur brand recommended); 1/4 cup cornstarch; 2 teaspoons salt (divided); 1 teaspoon sugar; 1 1/2 teaspoons black pepper; 1/4 teaspoon white pepper; 2 teaspoons Complete Seasoning; 1/2 teaspoon paprika; 1 cup buttermilk; 2 teaspoons Dijon mustard; 2 large eggs; Vegetable oil for frying (about 2 inches in skillet)

Introduction

Enjoy the crispy, flavorful goodness of KFC-style popcorn chicken without the gluten. This recipe creates tender, bite-sized chicken nuggets with a perfectly seasoned, crunchy coating that’s fried to golden perfection.

A white tray lined with white parchment paper holds many pieces of golden-brown, crunchy fried chicken bites with uneven crispy texture on each piece. On the left side of the tray, there is a small silver cup filled with dark reddish-brown dipping sauce with a smooth surface. The tray rests on a white marbled surface with a striped cloth peeking from the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless skinless chicken breasts
1 cup gluten free all-purpose flour (King Arthur brand recommended)
1/4 cup cornstarch
2 teaspoons salt, divided
1 teaspoon sugar
1 1/2 teaspoons black pepper
1/4 teaspoon white pepper
2 teaspoons Complete Seasoning
1/2 teaspoon paprika
1 cup buttermilk
2 teaspoons Dijon mustard
2 large eggs
Vegetable oil for frying

Instructions

Step 1: Cut chicken breasts into 1/2 inch thick strips, then cut each strip into 2-3 bite-sized pieces, yielding about 48 nuggets from one pound.
Step 2: In a large bowl, whisk together gluten free flour, cornstarch, half the salt, sugar, black pepper, white pepper, and Complete Seasoning until well combined.
Step 3: In a separate bowl, whisk buttermilk, the remaining salt, paprika, Dijon mustard, and eggs until smooth.
Step 4: Soak the chicken pieces in the buttermilk mixture for 5 minutes to tenderize and flavor the meat.
Step 5: Working in small batches, transfer chicken pieces to the flour mixture. Toss and press each piece into the flour to ensure a thick, even coating. Shake off excess flour and place nuggets on a baking sheet.
Step 6: Pour about 2 inches of vegetable oil into a large skillet and heat to 350°F (175°C).
Step 7: Set a cooling rack over a baking sheet to drain cooked nuggets.
Step 8: Fry about 10 nuggets at a time in the hot oil for 4-5 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Repeat until all nuggets are cooked.
Step 9: Transfer cooked nuggets to the cooling rack and sprinkle lightly with salt to taste. Serve warm.

Tips & Variations

For extra crispy nuggets, double dredge by dipping coated chicken back into the milk mixture and then the flour again before frying.
Substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice if you don’t have buttermilk on hand.
Adjust the seasoning blend to taste or add a pinch of cayenne pepper for a spicy kick.
Use an instant-read thermometer to ensure chicken reaches a safe internal temperature without overcooking.

Storage

Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10 minutes or until heated through to maintain crispiness. Avoid microwave reheating as it can make the coating soggy.

How to Serve

A glass tray lined with white parchment paper holds many small pieces of golden brown fried chicken, each piece showing a crispy, textured coating with some darker spots of seasoning. On the left side of the tray, there is a small silver round cup filled with thick dark brown barbecue sauce that has a shiny surface with a swirl pattern on top. To the side of the tray, a white and black striped cloth adds a soft contrast to the meal, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the popcorn chicken instead of frying?

Yes, you can bake the coated chicken nuggets at 400°F (200°C) for about 20 minutes, flipping halfway through. They won’t be quite as crispy as fried, but still delicious and healthier.

Is this recipe suitable for other types of gluten free flour?

It works best with a good-quality gluten free all-purpose blend that includes xanthan gum or another binder. Experimenting with different brands may affect texture, but most blends should work well.

Gluten Free KFC Popcorn Chicken Recipe

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★★★★★

4.9 from 518 reviews

This Gluten Free KFC Popcorn Chicken recipe delivers crispy, bite-sized chicken nuggets with a flavorful and crunchy coating, perfect for a snack or meal. Using gluten free flour and cornstarch ensures it’s safe for those avoiding gluten, while a blend of spices mimics the famous KFC seasoning. The chicken is marinated in a tangy buttermilk mixture before being double coated and fried to golden perfection.

Author: Marco
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: About 48 nuggets (serves 4) 1x
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Chicken

1 pound boneless skinless chicken breasts

Dredge Mixture

1 cup gluten free all-purpose flour (King Arthur brand recommended)
1/4 cup cornstarch
2 teaspoons salt (divided)
1 teaspoon sugar
1 1/2 teaspoons black pepper
1/4 teaspoon white pepper
2 teaspoons Complete Seasoning
1/2 teaspoon paprika

Wet Mixture

1 cup buttermilk
2 teaspoons Dijon mustard
2 large eggs

Other

Vegetable oil for frying (about 2 inches in skillet)

Instructions

Cut the Chicken: Slice the chicken breasts into 1/2 inch thick strips, then cut each strip into 2-3 bite sized pieces to yield approximately 48 nuggets from one pound.
Prepare Dredge Mixture: In a large bowl, whisk together gluten free flour, cornstarch, half the salt, sugar, black pepper, white pepper, and complete seasoning until fully combined.
Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, remaining salt, paprika, Dijon mustard, and eggs until the mixture is smooth and homogeneous.
Soak Chicken: Submerge the chicken pieces in the buttermilk mixture, letting them soak for 5 minutes to tenderize and flavor the meat.
Coat Chicken: Transfer chicken pieces a few at a time into the flour mixture. Toss and press the coating onto the nuggets to ensure a thick, even crust. Shake off any excess flour and place coated nuggets on a baking sheet.
Heat Oil: Pour about 2 inches of vegetable oil into a large skillet and heat to 350°F (177°C), using a candy or deep-fry thermometer for accuracy.
Prepare Draining Setup: Place a cooling rack over a baking sheet to drain fried nuggets and keep them crispy.
Fry Nuggets: Fry about 10 nuggets at a time in the hot oil for 4-5 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Avoid overcrowding to maintain oil temperature.
Drain and Season: Remove cooked nuggets to the cooling rack and sprinkle with a little salt to taste. Repeat frying with remaining batches until all nuggets are cooked.

Notes

Ensure oil temperature stays close to 350°F for best frying results; use a thermometer to monitor.
Do not overcrowd the pan when frying to keep nuggets crispy and evenly cooked.
Complete Seasoning is a blend of spices similar to poultry seasoning; if unavailable, a mix of garlic powder, onion powder, and dried herbs can substitute.
Use fresh chicken breasts for optimal texture and flavor.
Serve immediately for best crispiness or keep warm in a low oven, but avoid long resting to prevent sogginess.

Keywords: gluten free popcorn chicken, KFC style chicken, crispy chicken nuggets, gluten free fried chicken, easy appetizer