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Homemade Oven Fried Cajun Popcorn Chicken with Creamy Honey Mustard. food shot

Oven Fried Cajun Popcorn Chicken with Creamy Honey Mustard.

Crispy oven-baked Cajun popcorn chicken served with a tangy creamy honey mustard for dipping.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings

Equipment

  • gallon zip-top bag
  • Baking Sheets
  • Parchment Paper
  • Medium Bowl
  • Measuring cups and spoons
  • Pastry Brush
  • glass jar or small bowl

Ingredients
  

  • 2 pounds boneless chicken breasts cut into 2-inch cubes
  • 1/2 cup buttermilk
  • 2 cups corn flakes finely crushed
  • 2 tablespoons flour whole wheat, all-purpose, or gluten-free
  • 2 tablespoons Cajun seasoning
  • 1/2 cup sharp cheddar cheese finely shredded
  • black pepper to taste, plus a pinch for coating
  • extra virgin olive oil for brushing
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1/4 cup sour cream or plain Greek yogurt or olive oil–based mayo (see note)
  • 2 tablespoons extra virgin olive oil
  • 1/2 lemon juice of 1/2 a lemon
  • 1 tablespoon Cajun seasoning for sauce
  • 1/4 teaspoon cayenne pepper
  • kosher salt to taste
  • black pepper to taste (for sauce)

Instructions
 

  • Place the chicken cubes in a gallon-size zip-top bag and pour in the buttermilk; seal and toss to coat evenly. Refrigerate briefly while you prepare the coating if desired.
  • Preheat the oven to 425°F (220°C). Line one or two baking sheets with parchment paper to avoid crowding the chicken.
  • In a medium bowl, combine the finely crushed corn flakes, flour, 2 tablespoons Cajun seasoning, shredded cheddar, and a pinch of black pepper; stir until evenly mixed.
  • Working one piece at a time, remove chicken from the buttermilk and dredge in the corn flake mixture, pressing gently so the crumbs adhere; place coated pieces on the prepared baking sheet with space between them.
  • Lightly brush the tops of the coated chicken pieces with olive oil. Bake at 425°F for 15–20 minutes, or until the chicken is cooked through and the coating is golden and crisp.
  • Meanwhile, make the creamy honey mustard by combining Dijon mustard, honey, sour cream (or Greek yogurt or mayo), 2 tablespoons olive oil, lemon juice, 1 tablespoon Cajun seasoning, 1/4 teaspoon cayenne, and a pinch of kosher salt and black pepper in a jar or bowl; whisk or shake until smooth.
  • Remove the chicken from the oven and, if desired, finish with flaky salt and chopped fresh chives. Serve hot with the creamy honey mustard for dipping.

Notes

  • Use sour cream or yogurt for a tangier honey mustard or mayo for a milder flavor.
  • You can make or buy Cajun seasoning; recipe provided in the notes makes about 3/4 cup.
  • Do not overcrowd the baking sheet to keep the coating crisp.
  • Crush corn flakes finely for the best texture.
  • Adjust cayenne to control heat in the sauce.