Oven Baked Popcorn Chicken Recipe
You're going to love this crispy, flavorful oven baked popcorn chicken!! It's easy to make and ready to go in under 30 minutes!
Servings: 6 servings
Calories: 315kcal
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 oven to 425 degrees, line a baking sheet with parchment paper, set 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 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. 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 3/4 c. whole wheat flour and 3/4 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.
-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 3/4 c. whole wheat flour and 3/4 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.
Nutrition
Serving: 6serving | Calories: 315kcal | Carbohydrates: 34g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 128mg | Sodium: 1553mg | Potassium: 542mg | Fiber: 2g | Sugar: 1g | Vitamin A: 522IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 3mg