Say goodbye to boring snacking – easy baked Popcorn Chicken is here to add a little extra flair to your menu! You’ll love this simple recipe that delivers perfectly crunchy chicken bites, every time.
Crispy, Crunchy Popcorn Chicken!
Are you a fan of popcorn chicken? It’s a snack that needs no introduction. These utterly irresistible, crunchy bites of chicken are a favorite with everyone who tries them! And this recipe makes the fast-food favorite both healthy and easy to make. Win-win!
Whether you’re looking for a crowd-pleasing party treat, a game day favorite, or simply a snack to satisfy those protein cravings, popcorn chicken is the way, my friends. And this oven-baked method? It’s sure to be your go-to.
Why You’ll Love Making Popcorn Chicken
There’s so much to love about this recipe, it’s hard to know where to start. Let’s take a look:
- Crispy Perfection: Every bite of this baked popcorn chicken delivers a satisfying, crispy crunch. Enough said!
- Healthy Option: Baking instead of frying eliminates the need for excess oil, but still delivers a scrumptious result.
- Easy-Peasy Prep: Skip the messy frying process. Baking popcorn chicken is hassle-free – just coat, bake, and devour.
- Customizable: With endless seasoning possibilities, you can tailor your baked popcorn chicken to fit your tastes. Keep it classic, or try something new – it’s up to you.
- Kid-Friendly Magic: This kid-friendly finger food will have even the pickiest eaters happily asking for seconds.
- Versatile Serving Options: Pair this with dipping sauces, serve with sweet potato fries, or sprinkle on top of a salad. You can’t go wrong!
What Is Popcorn Chicken Made Of?
The ingredients here are incredibly simple, making a basic batch of popcorn chicken that lets the natural flavor of white-meat chicken shine through. You can definitely play around with the spices to add even more flavor.
- Greek Yogurt: Reach for plain, full-fat Greek yogurt.
- Salt: I like to use sea salt.
- Chicken Breast: Boneless, skinless, and cut into even-sized cubes.
- Bread Crumbs: Gluten free bread crumbs are my go-to.
How to Make Popcorn Chicken at Home!
Ready to savor the best of both worlds – crispy goodness that’s actually good for you? Me too. I get hungry just writing about this recipe! Here’s how to make it:
- Get Ready. First, gather all of your ingredients together. Then preheat the oven to 450°F, and line a baking sheet with parchment paper.
- Coat the Chicken in Yogurt. Mix the yogurt with half of the salt. Add those chicken cubes, and toss them gently to coat.
- Coat the Chicken in Breadcrumbs. In a separate bowl, mix the breadcrumbs and the rest of the salt. Toss the yogurt-coated chicken in the breadcrumbs to coat.
- Bake! Spread the chicken out on a baking sheet, and bake for 12 – 15 minutes, or until cooked through.
- Enjoy! Serve the popcorn chicken hot with your favorite sauces or sides.
Recipe Tips
Every recipe is better with tips, so be sure to check these out! Read on, and enjoy.
- Seasoned Salt: By far the easiest way to tweak this recipe and add more flavor is to use seasoned salt instead of plain salt. So simple, and so tasty.
- Italian Vibes: Replace half of the breadcrumbs with grated parmesan cheese, and add a shake of Italian herbs as well.
- Non-Stick: Be sure to use parchment or a silicon mat to keep the chicken from sticking. You want to keep the crispy breading on the chicken, not the baking sheet!
- Check for Doneness: I’m a big fan of meat thermometers, but it’s hard to use one on an itty-bitty piece of popcorn chicken. Instead, try cutting a piece in half. It should be white and opaque all the way through, with no pink. Additionally, it should be nice and hot even in the center.
- Air Fryer Popcorn Chicken: Feel free to bake this in your air fryer instead! A spritz of oil before air-frying will crisp things up even more.
Serving Suggestions
To serve this chicken, I like to whip up a dipping sauce of some kind. A few side dishes make it a meal! These easy recipes will get you started.
- Basic Veggies: This Grilled Vegetable Plate is loaded with flavor and goes with everything.
- Zucchini Fries: These well-seasoned Baked Zucchini Fries are just as easy to make as the chicken – maybe even easier! And they’re a great way to use up summer produce.
- Potato Salad: Sometimes you just want carbs! This Italian Potato Salad is perfectly refreshing and satisfying, without all the mayo.
How to Store and Reheat the Leftovers
To keep your leftover baked popcorn chicken fresh, store it in an airtight container in the refrigerator. It will keep for 3 – 4 days. When it’s time to reheat, place it in the oven at 350°F until it’s just heated through. Don’t overcook it, or the chicken will dry out.
Can I Freeze Popcorn Chicken?
Yes! You can freeze it cooked, or uncooked. Either way, arrange the chicken pieces in a single layer on a baking sheet, and place it in the freezer until the chicken is frozen solid. Then transfer the chicken cubes to a freezer bag, removing as much air as possible, and store in the freezer for up to two months.
When you’re ready to bake the chicken, just bake directly from frozen, adding a few extra minutes of time as needed to cook it all the way through.
Popcorn Chicken
Ingredients
- 1 cup plain full-fat Greek yogurt
- ½ teaspoon sea salt divided
- 9 ounces chicken breast boneless, skinless, cut into even-sized cubes
- ½ cup gluten free bread crumbs
Instructions
- Preheat oven to 450°F.
- Line a baking sheet with parchment paper.
- Combine the yogurt and half the salt in a large bowl. Add the chicken and toss to coat.
- In a separate bowl combine bread crumbs and remaining salt.
- Transfer the chicken to the bowl of bread crumbs and toss to coat evenly.
- Add the chicken to the baking sheet and bake for 12 to 15 minutes or until cooked through.
- Remove the chicken from the oven, divide into two servings, and enjoy.
Notes
-
- Seasoned Salt: By far the easiest way to tweak this recipe and add more flavor is to use seasoned salt instead of plain salt. So simple, and so tasty.
-
- Italian Vibes: Replace half of the breadcrumbs with grated parmesan cheese, and add a shake of Italian herbs as well.
-
- Non-Stick: Be sure to use parchment or a silicon mat to keep the chicken from sticking. You want to keep the crispy breading on the chicken, not the baking sheet!
-
- Check for Doneness: I’m a big fan of meat thermometers, but it’s hard to use one on an itty-bitty piece of popcorn chicken. Instead, try cutting a piece in half. It should be white and opaque all the way through, with no pink. Additionally, it should be nice and hot even in the center.
-
- Air Fryer Popcorn Chicken: Feel free to bake this in your air fryer instead! A spritz of oil before air-frying will crisp things up even more.
- Refrigerating: To keep your leftover baked popcorn chicken fresh, store it in an airtight container in the refrigerator. It will keep for 3 – 4 days. When it’s time to reheat, place it in the oven at 350°F until it’s just heated through. Don’t overcook it, or the chicken will dry out.
- Freezing: Freeze the chicken pieces (cooked or uncooked) in a single layer on a baking sheet, and place it in the freezer until the chicken is frozen solid. Then transfer the chicken cubes to a freezer bag, removing as much air as possible, and store in the freezer for up to two months. Bake directly from frozen, adding time as needed to cook through.
