Baked Popcorn Chicken
This Baked Popcorn Chicken is a crispy, healthier snack that's easy to make and perfect for dipping!
Servings: 4 servings
Ingredients
- 1.5 lbs chicken tenderloins cut into 1-inch pieces
- 3/4 cup flour
- 1.25 cups panko breadcrumbs
- 1/2 cup fine cornmeal
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4-1/2 teaspoon cayenne pepper adjust to taste
- 2 large eggs
- 1/4 cup Frank's Hot Wings Sauce not their regular hot sauce
- 2 tablespoons honey
- 1/4 cup mayonnaise light is recommended
- 1/4 cup nonfat Greek yogurt may substitute mayonnaise
- 1 teaspoon Frank's Hot Wings Sauce for dressing
Instructions
- Preheat your oven to 400°F (200°C) for that golden-brown crunch!
- Set up three bowls: one for the flour mixture, one for the egg wash, and one for the breadcrumb mixture. Combine the flour with salt, paprika, black pepper, onion powder, garlic powder, chili powder, cumin, and cayenne pepper in the first bowl.
- Whisk together the eggs and Frank’s Hot Wings Sauce in the second bowl until well combined.
- Mix together the panko breadcrumbs and cornmeal in the third bowl.
- Coat each piece of chicken by dipping it into the flour mixture, then the egg wash, and finally the breadcrumb mixture.
- Line a baking sheet with parchment paper, arrange the coated chicken pieces in a single layer, and bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through.
- While the chicken is baking, whisk together honey, mayonnaise, Greek yogurt, and an additional teaspoon of Frank’s Hot Wings Sauce for dipping.
Equipment
- Baking Sheet
- Parchment Paper
- Bowls
- Tongs
- Meat Thermometer
Notes
- Get creative with spices and try different combinations!
- For a complete meal, serve with a side salad or roasted vegetables.
- Leftovers can be stored in the fridge for up to 3 days.