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Homemade Baked Popcorn Chicken photo

Baked Popcorn Chicken

Crispy, oven-baked popcorn-style chicken served with a creamy honey-buffalo dipping sauce.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • Baking Sheet
  • Wire Rack
  • large freezer bags or large bowls
  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons

Ingredients
  

  • 1 1/2 lb chicken tenderloins cut into 1-inch pieces
  • 3/4 cup all-purpose flour
  • 1 1/4 cup panko breadcrumbs
  • 1/2 cup fine cornmeal
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/4-1/2 tsp cayenne pepper adjust to taste
  • 2 eggs
  • 1/4 cup Frank's Hot WINGS Sauce not regular hot sauce
  • 2 tbsp honey
  • 1/4 cup mayonnaise light mayonnaise optional
  • 1/4 cup nonfat Greek yogurt may substitute mayonnaise
  • 1 tsp Frank's Hot WINGS Sauce for dip, add more to taste

Instructions
 

  • Preheat the oven to 425°F (218°C). Line a baking sheet with foil and place a wire rack on top; lightly spray the rack with nonstick cooking spray.
  • Place the flour in a large freezer bag and set aside.
  • In a separate large freezer bag or bowl, combine the panko, cornmeal, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon cumin; mix well.
  • In a mixing bowl, whisk together the 2 eggs and 1/4 cup Frank's Hot WINGS Sauce until smooth.
  • Add the chicken pieces to the bag with the flour; seal and shake to coat each piece evenly.
  • Dip the floured chicken into the egg and hot sauce mixture, letting excess drip off, then transfer to the bag with the panko mixture. Seal and toss, pressing the breading onto the chicken so pieces are well coated.
  • Arrange the breaded chicken in a single layer on the prepared wire rack. Lightly spray the tops with cooking spray.
  • Bake for 10–15 minutes until the chicken is cooked through and the coating is golden; finish under the broiler for 1–2 minutes if you want extra crispiness—watch closely to avoid burning.
  • Meanwhile, make the creamy honey-buffalo dip: whisk together 2 tablespoons honey, 1/4 cup mayonnaise, 1/4 cup nonfat Greek yogurt, and 1 teaspoon Frank's Hot WINGS Sauce; taste and add more hot sauce if you prefer it spicier.
  • Serve the baked popcorn chicken hot with the creamy honey-buffalo dip.

Notes

  • Use Frank's Hot WINGS Sauce as specified for intended flavor.
  • Adjust cayenne and hot sauce amounts to control heat level.
  • Press breading into chicken so it adheres well.
  • Broil briefly to increase crispiness if desired.
  • Light mayonnaise can be used to reduce calories.