Baked Chicken Popcorn
Recipe by ishwar katwe
40 mins
easy
4 servings
A healthier twist on KFC chicken popcorn, baked instead of fried for a lower-fat, guilt-free indulgence. Crispy, flavorful, and perfect for a satisfying snack or appetizer.
gluten-free
Prep Time
15 mins
Cook Time
25 mins
Difficulty
easy
Ingredients
- 1500 grams Chicken Breast
- 2100 grams All-Purpose Flour
- 350 grams Cornstarch
- 410 grams Paprika
- 55 grams Garlic Powder
- 65 grams Onion Powder
- 75 grams Salt
- 82 grams Black Pepper
- 92 pieces Eggs
- 1015 ml Cooking Spray
Instructions
1
Preheat oven to 200°C (400°F).
2
Cut chicken breast into bite-sized pieces.
3
In a bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
4
In a separate bowl, lightly beat the eggs.
5
Dip each chicken piece in the egg, then dredge in the flour mixture, ensuring it's fully coated.
6
Lightly spray a baking sheet with cooking spray.
7
Arrange the chicken pieces on the baking sheet in a single layer.
8
Bake for 20-25 minutes, or until golden brown and cooked through.
9
Serve immediately and enjoy!
Recipe Variations
- 1Add a pinch of cayenne pepper for extra heat.
- 2Use different herbs and spices like thyme, rosemary, or oregano.
- 3Coat the chicken in breadcrumbs for a crispier texture.
Storage Tips
- Store leftover chicken popcorn in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- Serve with your favorite dipping sauce, such as BBQ sauce, honey mustard, or ranch dressing.
- Enjoy as a snack, appetizer, or part of a larger meal.