Savory Baked Popcorn Chicken for a Cozy Night
This dish combines the crunch of popcorn with tender chicken, perfect for chilly evenings.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Chicken Breast
- 2 pounds boneless, skinless chicken breast Cut into bite-sized pieces.
Popcorn
- 4 cups popped popcorn Use plain popcorn without butter or flavoring.
Flour
- 1 cup all-purpose flour For coating the chicken.
Eggs
- 2 large eggs Beaten for binding.
Spices
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Olive Oil
- 2 tablespoons olive oil For drizzling over chicken.
Fresh Parsley
- 1 handful chopped fresh parsley For garnish.
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the chicken breast into bite-sized pieces.
- In a large bowl, combine flour, salt, pepper, paprika, garlic powder, and onion powder.
- In a separate bowl, beat the eggs until well combined.
- Coat each piece of chicken in the seasoned flour mixture, shaking off excess.
- Dip the flour-coated chicken into the beaten eggs.
- Transfer the chicken to a bowl filled with popped popcorn and press the popcorn onto the chicken pieces.
- Arrange the popcorn-coated chicken on a baking sheet lined with parchment paper.
- Drizzle olive oil over the chicken.
- Bake for 20-25 minutes until golden brown and cooked through.
- Check the internal temperature; it should reach 165°F (74°C).
- Let the chicken rest for a few minutes before serving.
- Garnish with chopped parsley before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.