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
Units
Scale
- 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