Why You’ll Love This Recipe

This recipe delivers all the flavor of traditional popcorn chicken but with fewer calories, thanks to baking instead of frying. The crispy, golden crust and juicy chicken inside make for a delicious and easy-to-make snack. Plus, you can customize the seasoning to suit your preferences, whether you like it spicy or mild.

Ingredients

Boneless, skinless chicken thighs or breasts
All-purpose flour
Garlic powder
Oregano
Paprika
Salt
Buttermilk
Panko breadcrumbs
Dried chives
Ground black pepper
Cooking oil spray

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 475ºF and spray a baking sheet with cooking oil.
In a small bowl, mix the flour, garlic powder, oregano, paprika, and salt.
Pour the buttermilk into another bowl.
In a third bowl, combine the panko breadcrumbs, chives, and black pepper.
Dip each piece of chicken into the flour mixture, then the buttermilk, and then coat with the panko mixture.
Place the coated chicken on the baking sheet and spray with cooking oil.
Bake for 15 minutes, or until golden brown and crispy.
Serve warm with your favorite dipping sauce.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Variations

Spicy Option: Add cayenne pepper or chili powder to the breadcrumb mixture for a spicy kick.
Gluten-Free: Substitute regular flour with almond or chickpea flour and use gluten-free panko.
Double-Coated: For extra crunch, dip the chicken in buttermilk and panko a second time before baking.

Storage/Reheating

Store cooled popcorn chicken in an airtight container for up to 3 days in the fridge. To reheat, bake in a preheated oven at 375ºF for about 5-7 minutes to restore its crispiness.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, chicken breasts work just as well for this recipe.

2. Can I air fry this popcorn chicken?

Yes, you can air fry it for a crispier texture. Preheat the air fryer to 375°F and cook for about 10 minutes, flipping halfway through.

3. Can I marinate the chicken overnight?

Yes, marinating the chicken in buttermilk overnight enhances flavor and tenderness.

4. Can I make this popcorn chicken ahead of time?

Yes, you can prepare the chicken and store it uncooked in the fridge, then bake it just before serving.

5. How can I make the chicken crunchier?

For extra crunch, double-coat the chicken in buttermilk and panko before baking.

6. Can I deep fry the popcorn chicken?

Yes, deep frying in hot oil is an option for a more traditional crispy texture.

7. What is the best dipping sauce for popcorn chicken?

Ranch, honey mustard, buffalo sauce, or BBQ sauce all pair wonderfully with popcorn chicken.

8. Can I freeze the popcorn chicken?

Yes, you can freeze uncooked popcorn chicken and bake it later from frozen.

9. How do I prevent the chicken from being too dry?

Do not overbake the chicken. Keep an eye on it and remove it from the oven once it reaches a golden brown color.

10. Can I add different herbs or spices?

Feel free to experiment with Italian seasoning, parsley, or smoked paprika for a new flavor profile.

Conclusion

Popcorn Chicken is a fun, crispy, and healthier alternative to traditional fried chicken. Baked to perfection, these bite-sized morsels are customizable and versatile, making them ideal for snacks or meals. With simple ingredients and quick preparation, this recipe is sure to become a favorite in your household.

Popcorn Chicken

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Author: Julia
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This baked Popcorn Chicken recipe offers a healthier twist on the classic fried snack, featuring crispy, golden chicken bites that are juicy on the inside. Coated with a seasoned flour mixture and panko breadcrumbs, these popcorn chicken bites are easy to make and perfect for snacking or serving with dipping sauces. Customize the seasoning to your liking, and enjoy a fun, crispy snack without the extra calories.

Instructions

Preheat oven to 475ºF and spray a baking sheet with cooking oil.
In a small bowl, mix flour, garlic powder, oregano, paprika, and salt.
Pour buttermilk into another bowl.
In a third bowl, combine panko breadcrumbs, chives, and black pepper.
Dip each piece of chicken into the flour mixture, then buttermilk, and coat with the panko mixture.
Place chicken on the baking sheet and spray with oil.
Bake for 15 minutes or until golden and crispy.
Serve with your favorite dipping sauce.

Notes

For a spicy version, add cayenne pepper or chili powder to the breadcrumb mixture.

Use gluten-free flour and panko for a gluten-free version.

For extra crunch, double-coat the chicken in buttermilk and panko before baking.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Snack
Method: Baking
Cuisine: American