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A white plate of golden-brown baked chicken nuggets, garnished with parsley and served with a creamy dipping sauce.

Crispy Baked Popcorn Chicken

Enjoy a healthier take on a classic with this irresistible baked popcorn chicken recipe. Perfectly seasoned and breaded chicken bites are baked until golden and crispy, offering a satisfying crunch without the fuss of deep-frying.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces
  • 1/2 cup buttermilk or milk with 1 tbsp lemon juice/vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
For the Breading
  • 1.5 cups panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper optional, for a kick
  • 1/4 tsp salt
  • 2 large eggs beaten
  • 2 tbsp olive oil or cooking spray
For Serving (Optional)
  • Various amounts Dipping sauces honey mustard, BBQ, ranch
  • 1 tbsp Fresh parsley chopped, for garnish

Equipment

  • Large Mixing Bowl
  • Shallow Bowls
  • Baking Sheet
  • Wire Rack
  • Tongs or Fork
  • Whisk
  • Measuring cups and spoons

Method
 

Marinate the Chicken
  1. In a large mixing bowl, combine the diced chicken pieces with buttermilk, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Stir to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 2 hours, to marinate. (If short on time, you can skip marination, but buttermilk helps with tenderness and adhesion).
Prepare for Baking
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat. For extra crispiness, place a wire rack on top of the baking sheet.
Set Up Breading Station
  1. Set up a breading station with three shallow bowls: * Bowl 1: All-purpose flour. * Bowl 2: Beaten eggs. * Bowl 3: Panko breadcrumbs mixed with paprika, onion powder, cayenne pepper (if using), and 1/4 tsp salt. Stir well to combine.
Bread the Chicken
  1. Working in batches, remove chicken pieces from the buttermilk mixture, allowing excess to drip off. * First, dredge each piece in flour, shaking off excess. * Next, dip in beaten egg, ensuring full coverage. * Finally, roll in the panko mixture, pressing gently to coat thoroughly. Place the breaded chicken pieces in a single layer on the prepared baking sheet (or wire rack).
Bake to Crispy Perfection
  1. Lightly drizzle the breaded chicken pieces with olive oil or spray generously with cooking spray. Bake for 20-25 minutes, flipping them halfway through, until golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).
Serve
  1. Remove from the oven and let cool slightly before serving. Garnish with fresh parsley if desired. Serve hot with your favorite dipping sauces.

Notes

For extra crispiness, ensure chicken pieces are in a single layer and not overcrowded on the baking sheet. You can prepare the breaded chicken ahead of time and refrigerate for up to 4 hours before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer for best results to maintain crispiness.