Popcorn Chicken
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 perfect crunchy chicken bites, every time.
Servings: 2
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
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- 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.
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- Italian Vibes: Replace half of the breadcrumbs with grated parmesan cheese, and add a shake of Italian herbs as well.
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- 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!
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- 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.
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- 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.