Prep the chicken: Slice the chicken breasts into bite-size chunks.
Set up the coating stations: Place the flour, eggs, and panko breadcrumbs in separate shallow bowls.
Season the flour with salt and pepper.
Season the breadcrumbs with smoked paprika, garlic powder, dried oregano, salt, and pepper.
Coat the chicken: Dip each piece of chicken into the flour, then into the beaten eggs, and finally into the breadcrumb mixture. For an extra-crispy coating, repeat the egg → breadcrumb steps.
Air fry: Arrange the chicken pieces in a single layer in the air fryer basket. Spray or drizzle lightly with olive oil. Air fry at 200ºC / 390ºF for 15 minutes, turning halfway through.
Make the Jalapeño Ranch: Finely chop the herbs. Combine the mayonnaise, sour cream, lime juice, jalapeños, salt, and pepper in a bowl. Mix well and adjust seasoning to taste.
Serve: Remove the popcorn chicken from the air fryer and serve immediately with the jalapeño ranch and lime wedges.
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