Baked Popcorn Chicken
A crispy and crunchy, healthier, version of popcorn chicken, perfect for a kid-friendly weeknight dinner or an easy weekend appetizer that’s sure to please.
Prep Time45 minutes mins
Cook Time25 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Main Course
Cuisine: American
Servings: 8 Servings
Calories: 218kcal
- 1 lb Chicken Breast cut into 2-inch sized pieces
- 2 cups Buttermilk
- 2 tablespoons Cornstarch
- 2 large Eggs
- 3 Garlic Cloves minced
- 1/4 teaspoon Salt
- 1/8 teaspoon Ground Black Pepper
- 1/8 teaspoon Cayenne Pepper optional
- 3 cups Cornflakes
- 1/4 cup Butter melted
Preheat oven to 400 degrees. Spray a cooling rack with nonstick spray and set on a baking sheet; set aside.
Dissolve the cornstarch into the buttermilk by whisking the ingredients together in a large mixing bowl. Add the eggs, garlic cloves, salt, pepper, and cayenne pepper and whisk until incorporated.
Add the chicken to the marinade and toss to coat. Cover and place in the fridge to marinate for 30 minutes.
Drain the chicken from the marinade and working in batches dredge the chicken in the crushed cornflakes, pressing to coat evenly. Set the chicken pieces on the prepared baking sheet
Bake the chicken for 20 to 25 minutes, removing halfway through to rotate them.
Serving: 1Serving | Calories: 218kcal | Carbohydrates: 14g | Protein: 16g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 347mg | Potassium: 333mg | Fiber: 1g | Sugar: 4g | Vitamin A: 562IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 4mg