BAKED POPCORN CHICKEN

The secret?

The epic potato chip crust – DUH!

And the beauty of the crust is how many variations you can use since Kettle Brand has so many bold flavors – pepperoncini, sriracha, maple bacon, etc. – you name it.

I’m on an appetizer CRAZE lately! Did you catch the yummy Cheesy Bean Dip I shared last week? I’ve got a few more awesome appetizers to share with you all in the coming days as well. They will join the ranks of my many favorite Party Appetizers, perfect for superbowl Sunday!

These Baked Popcorn Chicken Bites are AWESOME! I really hate frying chicken–mostly because it’s terrible for you, but also because it’s a pain in the neck. This baked chicken has the same crispy coating that everyone loves from fried chicken, and they’re waayyyy easier!

I used sour cream and onion here but you know Sriracha is next on my list.

Then the pepperoncini….then the roasted garlic……well, let’s just say I’m making my way down the list to hit them all.

The crisp coating on these baked popcorn chicken pieces is delicious, and the chicken stays nice and tender and juicy on the inside. Pair them with your favorite dipping sauce and just see how fast they get devoured! we prefer BBQ, Ranch and my favorite homemade chick-fil-a sauce for dunking.

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Ingredients

• 2 eggs
• 1 tsp. hot sauce
• 1 tsp. Worcestershire
• 2 tbsp. buttermilk
• 1½ lbs chicken breasts, cut into nuggets
• 1½ c. all-purpose flour
• ½ c. panko (regular or whole wheat)
• 3 tbsp. cornstarch
• ¾ tsp. baking soda
• 1 tbsp. seasoned salt
• 2 tsp. black pepper
• 2 tsp. paprika
• ¼ tsp. cayenne pepper
• ½ tsp. garlic powder
• 1 tbsp. onion powder
• 2 tbsp. buttermilk

cooking spray/oil (olive or grape seed)*
Directions

1. Preheat oven to 425 degrees, line a baking sheet with parchment paper, set aside.
2. In a rectangular dish with sides, whisk together the eggs, hot sauce, worcestershire and buttermilk. Place the cut chicken in the dish and toss to coat.
3. In a large ziploc bag, combine the flour, panko, cornstarch, baking soda, seasoned salt, black pepper, paprika, cayenne pepper, garlic powder and onion powder. Add the 2 tablespoons of buttermilk and shake well to create crumbs.
4. Dip each chicken strip into flour mixture, then into the egg wash (making sure to coat both sides) then place back into the bag, close and shake until coated again. Place on the prepared baking sheet, allow to sit for 5 minutes, then spray generously with oil.
5. Place in the oven and bake for 15-20 minutes or until browned and the chicken reaches an internal temperature of 165 degrees. Remove and serve immediately!

Notes

• *I used a oil mister filled with grape seed oil (it has a higher smoke point), but you can also find olive oil blends and grape seed oil in mister cans at the store.
• -If you notice you have dry spots while it's baking, you can always remove the pan and spray a bit more oil over top. 
• WHOLE WHEAT FLOUR: Recently we've started using ¾ c. whole wheat flour and ¾ c. all-purpose flour and whole wheat panko bread crumbs- they taste great!
• GLUTEN-FREE: To make this recipe gluten-free, use 2 c. cup for cup gluten-free flour in place of the all-purpose flour and panko breadcrumbs.

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