Recipe courtesy of The Kitchen
Popcorn-Coated Popcorn Chicken
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 273
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 13 g
- Cholesterol
- 70 mg
- Sodium
- 356 mg
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 273
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 13 g
- Cholesterol
- 70 mg
- Sodium
- 356 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.
- In a large releasable plastic bag, combine the chicken, salt, garlic powder, onion powder and black pepper. Seal and then shake and massage the bag so all the chicken pieces get coated with the seasoning. Set aside.
- Add the popcorn to a separate large resealable plastic bag. Close the bag and, using a rolling pin, crush the popcorn into small pieces.
- Set up your breading station using 3 pie pans. In the first pan, add the flour. In the second pan, whisk together the buttermilk, hot sauce and eggs. In the third pan, combine the popcorn, panko and paprika and stir to combine.
- Working in batches, dredge the chicken pieces first in the flour, then in the buttermilk mixture and finally in the popcorn breading mixture, pressing the chicken into the breading mixture to make sure it gets completely coated. Place on the prepared baking sheet in 1 even layer. Spray the tops lightly with cooking spray.
- Bake until golden brown, about 15 minutes, flipping each piece halfway through. Serve immediately.
