Who doesn’t love bite-sized crispy chicken? This baked version of popcorn chicken delivers all the crunch without the hassle of deep frying. Perfect for snacking, meal prep, or even a fun dinner, these little nuggets are a guaranteed hit. Plus, they’re kid-friendly and way better than store-bought!
Why You’ll Love This Recipe?
- No deep frying! Get that crispy texture straight from the oven
- Easy to make with simple ingredients you likely have at home
- Perfect for dipping – pair it with your favorite sauces
- Great for meal prep or a quick weeknight dinner
Ingredients
You’ll need just a handful of pantry staples to whip up this crunchy delight. Here are a few key ingredients:
- chicken breasts, cut into bite-sized pieces
- buttermilk
- panko breadcrumbs
- regular breadcrumbs
- grated Parmesan cheese
- garlic powder
- onion powder
- smoked paprika
- salt
- black pepper
- cayenne pepper
- eggs
- Cooking spray
You’ll find the full list of ingredients and measurements below!
Preparing the Chicken
Cut the chicken into small, even pieces. This helps them bake evenly and ensures every bite is crispy and delicious.
Coating the Chicken
Set up a simple dredging station with three bowls: one for flour and seasonings, one for beaten eggs, and one for breadcrumbs. Dip each piece of chicken into the flour, then the eggs, and finally coat it with panko.
Baking for the Perfect Crunch
Preheat your oven to 400°F (200°C). Place the coated chicken on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Expert Tips and Tricks
- For even crispier results, spray the chicken lightly with cooking spray before baking
- Use a wire rack on your baking sheet to allow for better air circulation
- Season the breadcrumbs for an extra punch of flavor
Recipe Variations and Possible Substitutions
- Swap chicken breast for boneless thighs for juicier bites
- Add a dash of cayenne or smoked paprika for a spicier kick
- Use crushed cornflakes instead of panko for a different crunch
- Make it gluten-free by using almond flour and gluten-free breadcrumbs
Serving and Pairing Suggestions
Popcorn chicken pairs wonderfully with a variety of dips like honey mustard, ranch, or spicy sriracha mayo. Serve it alongside a fresh salad, fries, or roasted veggies for a complete meal. It’s also great in wraps or over a bowl of rice with a drizzle of sauce.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 375°F for 5-7 minutes or air fry them for a few minutes to crisp them back up.
FAQs
Can I make this ahead of time? Yes! You can bread the chicken and store it in the fridge for a few hours before baking.
Can I freeze popcorn chicken? Absolutely. Freeze the baked pieces on a tray first, then transfer them to a bag. Reheat in the oven or air fryer for best results.
What’s the best way to make it extra crispy? Using panko breadcrumbs and a wire rack helps a lot! A light spray of oil also does wonders.
Can I use an air fryer instead of the oven? Yes! Air fry at 375°F for about 12-15 minutes, shaking halfway through.
Conclusion
Baked popcorn chicken is a must-try if you love crispy, flavorful bites without all the grease. It’s easy, versatile, and perfect for any occasion. Whether you’re making it for a quick meal, a party snack, or prepping for the week, you won’t be disappointed. Give it a try and let me know how you like it!
Print
Baked Popcorn Chicken – Crispy, Crunchy, and Oh-So-Tasty!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
Description
Crispy, bite-sized baked popcorn chicken is a healthier take on the classic favorite. Coated in a flavorful seasoned crust and baked to golden perfection, this easy recipe delivers all the crunch without deep frying. Perfect as a snack, appetizer, or even a main dish!
Ingredients
- 2 large chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 1/2 cup regular breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for spice)
- 2 eggs
- Cooking spray
Instructions
- Marinate the Chicken
Place the chicken pieces in a bowl with buttermilk and let them soak for at least 30 minutes (or up to overnight for extra tenderness). - 2. Prepare the Breading
In a shallow bowl, mix panko breadcrumbs, regular breadcrumbs, Parmesan, garlic powder, onion powder, paprika, salt, black pepper, and cayenne. In another bowl, beat the eggs. - 3. Coat the Chicken
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with cooking spray. Dip each chicken piece into the egg mixture, then coat evenly in the breadcrumb mixture. Place on the prepared baking sheet. - 4. Bake to Perfection
Spray the coated chicken lightly with cooking spray. Bake for 18-22 minutes, flipping halfway through, until golden brown and fully cooked. - 5. Serve and Enjoy
Let cool slightly and serve with your favorite dipping sauces!
Notes
- For extra crispiness, use a wire rack on the baking sheet.
- You can substitute buttermilk with regular milk + 1 teaspoon of vinegar.
- Make it gluten-free by using gluten-free breadcrumbs.
- Add a touch of honey or hot sauce to the buttermilk marinade for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 100mg
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