Popcorn Chicken Healthy Crunch (Print Version)
# Ingredients:
→ Chicken and Coating
01 -
2 boneless skinless chicken breasts or 4-6 thighs, cubed
02 -
2 tablespoons all-purpose flour
03 -
1 teaspoon garlic powder
04 -
1 teaspoon oregano
05 -
½ teaspoon paprika
06 -
½ teaspoon salt
07 -
⅓ cup buttermilk
08 -
1 cup panko breadcrumbs
09 -
1 teaspoon dried chives
10 -
Freshly cracked black pepper, to taste
11 -
Cooking oil spray
# Instructions:
01 -
Preheat the oven to 475°F. Spray cooking oil on a baking sheet.
02 -
In a small bowl, mix together flour, garlic powder, oregano, paprika, and salt.
03 -
In another small bowl, pour the buttermilk.
04 -
In a third small bowl, combine the panko breadcrumbs, dried chives, and freshly cracked black pepper.
05 -
Arrange the three bowls close by. Dip each chicken piece first in the flour mixture to coat all sides, then into the buttermilk, and finally into the breadcrumb mixture.
06 -
Place the coated chicken pieces on the baking sheet and spray with cooking oil.
07 -
Bake for 15 minutes or until golden brown.
08 -
Serve the baked popcorn chicken warm with your favorite dipping sauce.
# Notes:
01 -
For a double coating, dip the chicken in buttermilk and panko again. Increase quantities if needed.
02 -
Marinating the chicken in buttermilk overnight enhances tenderness and flavor.
03 -
Add cayenne or chili powder for a spicy twist.
04 -
Try using alternative herbs like Italian seasoning or parsley in the breadcrumb mixture.
05 -
Substitute regular flour with almond or chickpea flour for a gluten-free variation.