Best 7 Air Fried Popcorn Chicken Gizzards Recipes

AIR FRYER CHICKEN GIZZARDS

Steps:

• Place gizzards in a medium size bowl and coat with salt. Fill with water and soak for 2 hours.Rinse thoroughly.
• Place gizzards in a sauce pot full of water, bring to a boil and simmer for 30 minutes. While simmering, prepare the egg and breadcrumb mixture.
• In a small bowl, beat the egg until light and frothy. In a medium dish, blend together the breadcrumbs, Parmesan cheese, and seasoning of choice. Drain the gizzards and set aside to cool off.
• Place the gizzards in the bowl of beaten egg and thoroughly coat the gizzards. Put several gizzards at a time in the breadcrumb mixture and toss to coat. Repeat until all are well coated.
• Preheat air fryer to 400 F for 5 minutes. Spray inside of basket with non stick spray. Place coated pieces in a single layer in the air fryer. Cook at 400 for 6-8 minutes or until crispy as desired on the outside. Serve warm

AIR FRYER POPCORN CHICKEN RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the flour, salt, pepper, paprika, and garlic powder. In a separate medium bowl, whisk together the eggs and buttermilk. Add the panko to a third medium bowl.
• Season the chicken cubes with salt and pepper. Dip 1 piece of chicken at a time in the flour mixture, making sure to fully coat each piece and shaking off any excess. Dip the chicken in the egg mixture. Then, coat the chicken in the panko. Repeat with remaining chicken.
• Preheat the air fryer to 400°F (200°C). Spray the basket with nonstick spray.
• Working in batches, arrange the chicken in the basket, making sure the pieces are not touching. Cook until light golden, 5 minutes, then flip the chicken over and continue cooking until cooked through and golden brown, 5 minutes more. Repeat with the remaining chicken.
• Serve the popcorn chicken with ketchup.
• Enjoy!

AIR FRYER POPCORN CHICKEN

Steps:

• Place chicken pieces into a medium bowl.
• Combine salt, paprika, black pepper, mustard, garlic powder, onion powder, thyme, basil, oregano, and sage in a small bowl. Reserve 1 teaspoon of seasoning mix and sprinkle remaining seasoning on chicken. Toss to coat evenly.
• Combine cornstarch and reserved 1 teaspoon seasoning in a resealable plastic bag; shake to combine. Place chicken pieces into bag, seal bag, and shake to coat evenly. Transfer chicken to a fine mesh strainer and shake to remove excess cornstarch. Let rest for 5 to 10 minutes until cornstarch is beginning to absorb into the chicken.
• Preheat air fryer to 390 degrees F (200 degrees C).
• Spray basket of the air fryer with oil and place chicken pieces inside, making sure pieces do not overlap. You may have to do two batches, depending on the size of your air fryer. Mist chicken with cooking spray.
• Cook for 4 minutes. Shake air fryer basket and spray chicken again with oil so there are no dry or powdery areas. Cook until chicken is no longer pink on the inside, about 4 to 5 more minutes. Serve immediately.

SOUTHERN FRIED CHICKEN GIZZARDS

Steps:

• Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.
• Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.

AIR FRYER POPCORN-CRUSTED POPCORN CHICKEN

Steps:

• Combine cornstarch, salt, paprika, ground mustard, and pepper in a large resealable plastic bag. Drop half of the chicken pieces into the bag, seal the bag, shake, and let sit 5 minutes while your air fryer is pre-heating.
• Set the air fryer to 350 degrees F (175 degrees C) and preheat for 5 minutes.
• Meanwhile, place the popped popcorn in a food processor and pulse to a crumb-like consistency. Place crumbs in a separate resealable plastic bag.
• Dip seasoned chicken pieces first in beaten egg, then drop them into the bag of popcorn crumbs. Shake to coat.
• Place chicken in the basket of the air fryer. Lightly spray with butter flavored cooking spray. Cook, in batches if needed, for 8 minutes. Flip, mist with spray again, and cook 6 additional minutes.
• Using tongs, transfer chicken to a paper towel lined plate. Repeat with remaining chicken pieces. Serve with your favorite dipping sauce.

FRIED CHICKEN GIZZARDS

Steps:

• Trim excess fat and gristle from chicken gizzards. Rinse under cold running water.
• Place gizzards in a pot of cold water. Bring water and gizzards to a rolling boil; continue to boil for about 15 minutes. Strain gizzards using a colander. Allow to cool.
• Meanwhile, combine the flour, seasoned salt, pepper, and garlic powder in a plastic bag. Shake well to combine.
• Preheat vegetable oil in a skillet with a lid over medium-high heat to 375 degrees F (190 degrees C).
• Thoroughly coat gizzards with flour mixture and shake off excess. Gently lay the coated gizzards in the hot oil. Cook until brown. Reduce heat to medium; cover skillet with lid and cook another 10 minutes. Remove to paper towels to drain.

AIR-FRIED GARLIC POPCORN CHICKEN RECIPE BY TASTY

Steps:

• Line a small baking sheet with parchment paper.
• In a medium bowl, mix together the flour, pepper, paprika, and 2 tablespoons of McCormick® Lawry's® Seasoned Salt.
• In a second medium bowl, whisk together the eggs and milk.
• In a third medium bowl, mix together the cornflakes and 2 tablespoons of Lawry's® Seasoned Salt.
• Working in batches, toss the chicken pieces in the flour mixture until fully coated, shaking off any excess. Transfer to the egg mixture and toss until fully coated. Transfer the chicken to the cornflake mixture and coat completely, then coat once more in the eggs and cornflakes. Transfer to the prepared baking sheet. Once all of the chicken has been coated, chill in the refrigerator for about 10 minutes.
• Meanwhile make the garlic butter: To each of 2 separate medium, microwave-safe bowls, add 1¼ cups of butter and microwave in 30-second intervals until completely melted.
• Grate 4 garlic cloves directly into each bowl, then add 1½ teaspoons garlic powder and 1½ teaspoons McCormick® Lawry's® Seasoned Salt to each bowl, and stir until fully combined.
• Add the coated chicken to a bowl of garlic butter and toss until completely coated.
• Preheat the air fryer to 350°F (180°C). Set a wire rack over a baking sheet.
• Working in batches to avoid overcrowding, air-fry the popcorn chicken for 10 minutes, until fully cooked through and golden brown.
• Toss the cooked chicken in the second bowl of garlic butter to coat completely, then transfer to the wire rack to cool slightly.
• Serve the popcorn chicken with ranch dressing for dipping.
• Enjoy!