Oven Baked Popcorn Chicken Recipe

Baked popcorn chicken pieces served in a metal bucket lined with red and white parchment paper.

4.84 from 6 votes

Oven Baked Popcorn Chicken Recipe

Crispy, delicious, and ready in under 30 minutes, this Oven Baked Popcorn Chicken is a must-try. It’s perfect for snacks, dinners, or anytime in between.

Prep Time15

Cook Time15

Total Time30

Course: Main Dishes

Cuisine: American

Servings: servings

Calories: 315kcal

Author: Andrea

Ingredients

2 eggs
1 tsp hot sauce
1 tsp Worcestershire sauce
2 tbsp buttermilk
1 1/2 lbs chicken breasts cut into nuggets
1 1/2 cup all purpose flour
1/2 cup panko bread crumbs regular or whole wheat
3 tbsp cornstarch
3/4 tsp baking soda
1 tbsp seasoned salt
2 tsp black pepper
2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1 tbsp onion powder
2 tbsp buttermilk
cooking spray olive or grape seed*

Instructions

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper and set it aside.
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.
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.
Dip each chicken strip into the 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.
Place in the oven and bake for 15–20 minutes or until browned and the chicken reaches an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius). Remove and serve immediately!

Notes

Oil Mister – I use a mister filled with grapeseed oil because of its higher smoke point, but olive oil blends and grapeseed oil misters are also available at most stores. If you notice any dry spots while baking, simply remove the pan and spray a bit more oil over the top.
Whole Wheat Flour – For a healthier twist, try using 3/4 cup whole wheat flour mixed with 3/4 cup all-purpose flour, along with whole wheat panko bread crumbs. The combination tastes great and adds a hearty texture.
Gluten-Free – To make this recipe gluten-free, substitute 2 cups of gluten-free cup-for-cup flour for the all-purpose flour, and use gluten-free breadcrumbs in place of panko.

STORE leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days. To FREEZE, place cooled pieces in a single layer on a baking sheet, freeze, then transfer to a freezer-safe bag for up to 2 months.

REHEAT in a 375°F (190°C) oven until hot and crispy, or use a microwave for a quicker option, though it may reduce the crispiness.

Nutrition