Description
This Oven Baked Popcorn Chicken recipe offers a healthier twist on the classic fried favorite. Tender chicken pieces are seasoned, double-coated in a flavorful flour and spice mixture, and baked until crispy, making it a delicious and guilt-free snack or meal option.
Ingredients
Scale
Chicken and Seasoning
- 2 chicken breasts, cut into small pieces
- Salt, to season
- Sugar, to season
Flour Coating Mixture
- 1 1/2 cups flour
- 1 tablespoon powdered sugar
- 2 tablespoons garlic powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons pepper
- 1 tablespoon paprika
- 1 tablespoon chili powder
Wet Mixture
- 1 1/2 cups milk
- 2 eggs
Other
- Cooking spray
Instructions
- Prepare the Chicken: Cut the chicken breasts into small bite-sized pieces to ensure even cooking and easy eating.
- Season the Chicken: Lightly season the chicken pieces with salt and sugar to enhance flavor. Place them in the refrigerator for about 30 minutes to allow the seasoning to penetrate the meat.
- Make the Flour Coating: In a separate bowl, combine the flour, powdered sugar, garlic powder, salt, pepper, paprika, and chili powder. Mix well to evenly distribute the spices.
- Prepare the Wet Mixture: In another container, whisk together the milk and eggs until fully blended.
- Coat the Chicken: Dredge each piece of chicken first in the flour mixture, then dip into the egg and milk mixture, and finally coat again in the flour mixture for a double-layered crispy crust.
- Prepare the Baking Sheet: Spray a baking sheet with cooking spray to prevent sticking and promote even browning.
- Place and Spray Chicken: Arrange the coated chicken pieces on the baking sheet without overcrowding. Lightly spray the tops of the chicken pieces with cooking spray to help develop a golden crust in the oven.
- Bake the Chicken: Bake in a preheated oven at 400°F (204°C) for 15-20 minutes. At the halfway point, carefully flip the chicken pieces and spray again with cooking spray to ensure even crispiness on all sides.
- Serve and Enjoy: Once baked to golden perfection, remove the popcorn chicken from the oven and serve immediately. Enjoy your crunchy oven-baked popcorn chicken!
Notes
- For extra crispiness, avoid overcrowding the baking sheet as this can cause the chicken to steam rather than bake.
- You can substitute regular milk with buttermilk for added tenderness and flavor.
- Adjust the chili powder quantity for more or less spiciness according to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to retain crispness.
Nutrition
- Serving Size: 1/4 of recipe (about 150g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
