Crispy chicken pops

Making your own chicken nuggets is dead easy and these crispy chicken pops are a great, easy snack or lunch served with salad.

Ingredients

Full recipe with amounts can be found in the recipe card below. 

• Chicken. I used boneless, skinless chicken breasts but you can use chicken thighs too.
• Flour. 
• Eggs. 
• Smoked paprika. 
• Dried oregano. 
• Salt and pepper.
• Oil, for frying. I use canola oil but any vegetable oil will work.

How to make chicken pops

1. Bread the chicken: Chop skinless, boneless chicken breasts into bite-sized pieces. Season flour with salt, pepper, paprika and oregano and beat a few eggs into a separate bowl. Dip the chicken first into the flour, then into the egg and again into the flour. If you want a thicker coating, repeat this process.
2. Cook the chicken: Heat oil in a large, deep pot over medium-high heat. Fry the chicken pops in hot oil until golden brown and crisp. Remove from the oil with a slotted spoon then drain on paper towels before serving.

Can I make this ahead?

The chicken is definitely best served immediately but the chicken can be chopped and kept covered in the fridge for up to a day. The breaded chicken can be kept at room temperature for an hour before frying. Cooked chicken pops can be reheated in a preheated oven for 10 minutes until hot throughout.

What to serve with chicken pops

1. Easy oven baked fries with fry sauce
2. Summer grilled corn salad
3. Easy creamy condensed milk potato salad
4. Easy spicy garlic baked potato wedges

Crispy chicken recipes

1. Crispy Chicken Schnitzel
2. Homemade chicken nuggets
3. General Tso’s chicken

Crispy chicken pops

Making your own chicken nuggets is dead easy and these crispy chicken pops are a great, easy snack or lunch served with salad.

4.49 from 29 votes

Print Pin Rate

Course: Chicken, Dinner, Lunch, Snack

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Author: Alida Ryder

Ingredients

• 4 large skinless de-boned chicken breasts
• 2 cups flour
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 1 teaspoon cracked pepper
• 3 eggs
• oil for frying

Instructions

• Heat the oil in a large, deep pot.
• Cut the chicken breasts into bite-sized chunks.
• Place the flour into a bowl and add the spices then whisk well to combine.
• Place the eggs into a separate bowl and whisk well.
• Coat the chicken first in the flour, dusting off the excess, then in the egg and again in the flour. You can repeat this step to create a thicker coating.
• Carefully place the coated chicken in the hot oil and fry for 3-4 minutes until the chicken is crisp and golden brown and cooked through.
• Remove from the oil and drain on kitchen paper.
• Serve with fresh lemon and ketchup for dipping.