This baked popcorn chicken offers a healthy twist on the classic finger food, delivering all the crunch without the grease. Made with tender, bite-sized chicken pieces, it’s perfect for snacking or as a meal.

Seasoned with garlic, black pepper, and a blend of crispy cornflakes, each piece is coated for maximum crunch. A light mist of cooking oil ensures a golden, crispy texture after baking, making it a guilt-free treat.

Pair this crunchy goodness with a homemade parmesan-ranch dipping sauce, or choose your favorite sauce for an extra burst of flavor. It’s a fun, flavorful option the whole family will love!

Popcorn Chicken Ingredients

The chicken tenderloins provide the perfect base for this bite-sized treat, offering a juicy, tender bite that complements the crispy coating. A touch of garlic and black pepper elevates the flavor, creating a savory foundation.

Cornflakes bring a satisfying crunch, coating the chicken in a light, golden layer. Grated parmesan enhances the crispiness with its nutty flavor, while paprika and granulated garlic deepen the seasoning for a flavorful finish.

Buttermilk binds the coating to the chicken, ensuring it sticks perfectly while baking. A light mist of cooking oil ensures a crisp, golden texture without frying, keeping it healthier while still indulgent.

Popcorn Chicken: Recipe Tips

Crispiness Tip: To ensure that the popcorn chicken stays extra crispy, don’t skip the broiling step. Broiling for the last 2 minutes after baking allows the cornflake coating to crisp up even more, giving you that golden crunch. Make sure to keep a close eye on it to avoid burning.
Flavor Boosting Tip: For added depth of flavor, consider marinating the chicken with the garlic, salt, and pepper for an hour or two before coating it. This will allow the flavors to penetrate the chicken, ensuring a more flavorful bite. If you’re in a rush, a brief 10-minute marination will still give great results.
Cornflake Coating Tip: When preparing the cornflake coating, make sure to pulse the cornflakes in the food processor to just the right texture. The cornflakes should be slightly crumbly, not too fine, to give a satisfying crunch. If you don’t have a food processor, simply crush them in a ziplock bag using a rolling pin for a quick, effective method.

What to Serve with Popcorn Chicken

Crispy Sweet Potato Fries: Pair your popcorn chicken with crispy, roasted sweet potato fries for a deliciously sweet and savory combo. The slight sweetness of the fries complements the saltiness of the chicken, making for an irresistible side dish that everyone will love.
Fresh Salad: A light, refreshing side like a crisp Caesar or mixed green salad will balance the richness of the popcorn chicken. Add a few crunchy croutons and a tangy vinaigrette for a fresh contrast that elevates the whole meal.
Mac and Cheese: For a comforting and indulgent pairing, serve the popcorn chicken with a side of creamy mac and cheese. The rich, cheesy texture contrasts wonderfully with the crunchy chicken, making this combo a crowd-pleaser at any gathering.

Popcorn Chicken: FAQ

Can I use frozen chicken for this recipe?
While fresh chicken is recommended for the best texture, frozen chicken can be used. Just ensure it is thoroughly thawed before preparing to ensure even cooking and proper coating.
How can I make this recipe gluten-free?
To make this popcorn chicken gluten-free, simply swap the flour with a gluten-free flour blend, and use gluten-free cornflakes. This way, you can still enjoy the crunch and flavor without the gluten.
Can I make this popcorn chicken ahead of time?
Yes! You can prepare the chicken and coat it earlier in the day, then store it in the fridge. When ready to cook, just pop it in the oven and broil as directed. It’s perfect for meal prep or a party platter.
How long will leftovers last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer to maintain their crispiness, avoiding the microwave which can make them soggy.

Popcorn Chicken

This baked popcorn chicken offers a healthier alternative to the classic fried version, providing a crisp, golden exterior and a tender, juicy interior. Paired with a homemade parmesan-ranch dipping sauce, this dish makes for a flavorful and wholesome finger food experience.

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Prep Time 15

Cook Time 20

Total Time 35

Course Side Dish

Cuisine American

Servings 6 People

Ingredients

Chicken and Coating:
1 pound chicken tenderloins or skinless, boneless chicken breasts, cut into small, bite-sized pieces
2 cloves garlic minced
½ teaspoon salt divided
¼ teaspoon black pepper plus a pinch, divided
½ cup all-purpose flour
2 ½ cups cornflakes
2 tablespoons grated parmesan cheese
¼ teaspoon paprika
¼ teaspoon granulated garlic
¼ cup buttermilk
Cooking spray for greasing
Parmesan-Ranch Dipping Sauce:
1 cup sour cream
¼ cup mayonnaise
⅓ cup grated parmesan cheese
1 clove garlic minced
Zest of 1 lemon
2 teaspoons lemon juice
½ teaspoon black pepper
¼ teaspoon salt plus a pinch
2 tablespoons chopped chives

Instructions

Begin by preheating your oven to 400°F and lining a baking sheet with aluminum foil for easy cleanup.
In a medium-sized mixing bowl, combine the chicken pieces with the minced garlic, ¼ teaspoon of salt, and a pinch of black pepper. Toss well to ensure even seasoning and allow the chicken to marinate while you prepare the other components.
In a large ziplock bag, add the flour and set it aside. Then, in a separate food processor, combine the cornflakes, parmesan cheese, paprika, granulated garlic, ¼ teaspoon of salt, and black pepper. Pulse until the mixture reaches a fine crumble, being careful not to process it into powder. Transfer this mixture into another ziplock bag.
Add the marinated chicken pieces to the bag containing the flour, sealing it tightly and shaking vigorously to coat each piece. Next, transfer the flour-coated chicken into a bowl and drizzle with buttermilk. Gently toss the chicken with your fingers to evenly coat the pieces with buttermilk.
Add the buttermilk-coated chicken to the ziplock bag with the cornflake mixture. Shake until all the chicken pieces are well-coated with the crunchy, flavorful mixture.
Arrange the coated chicken pieces in a single layer on the prepared baking sheet. Lightly mist them with cooking spray to promote browning during baking. Bake for 20 minutes, then switch to the broiler and broil for an additional 2 minutes to achieve a crispy, golden finish.
While the chicken is baking, prepare the dipping sauce. In a food processor, combine all the sauce ingredients: sour cream, mayonnaise, parmesan cheese, garlic, lemon zest, lemon juice, black pepper, salt, and chives. Process until smooth and well-blended. Refrigerate until ready to serve.
Once the popcorn chicken is fully cooked and crispy, serve it hot with the chilled parmesan-ranch dipping sauce or your preferred dipping sauce. Enjoy this light, crunchy snack that’s sure to please both kids and adults alike.

Keyword Popcorn Chicken

Popcorn Chicken