Description
Enjoy crispy, crunchy baked popcorn chicken without the excess oil! This healthier alternative to fried chicken is perfect for a snack, appetizer, or main dish. Easy to make and packed with flavor, it’s a must-try for the whole family.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- 2 tbsp milk
- 1 1/2 cups panko breadcrumbs
- Cooking spray or oil
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly grease with cooking spray or oil.
- Prepare the chicken by cutting it into small, even bite-sized pieces.
- Set up a breading station:
- Bowl 1: Whisk together eggs and milk.
- Bowl 2: Combine flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder.
- Bowl 3: Place panko breadcrumbs.
- Coat the chicken:
- Dredge each piece in the flour mixture, shaking off excess.
- Dip into the egg mixture, ensuring full coverage.
- Roll in panko breadcrumbs, pressing gently to adhere.
- Arrange on the baking sheet in a single layer, avoiding overcrowding. Lightly spray the tops with cooking spray.
- Bake for 18-22 minutes, flipping halfway through, until golden brown and cooked through.
- Serve warm with your favorite dipping sauces like honey mustard, barbecue sauce, or ranch.
Notes
- For a spicier version, add cayenne or chili powder to the flour mixture.
- To make it gluten-free, use gluten-free flour and breadcrumbs.
- Parmesan cheese can be added to the panko for extra flavor.
- For an Asian-inspired twist, toss the baked chicken in a sweet and spicy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack, Main Course
- Method: Baking
- Cuisine: American
Keywords: baked popcorn chicken, crispy baked chicken, healthy popcorn chicken, easy chicken snack, homemade chicken nuggets