Description
Oven Baked Popcorn Chicken delivers perfectly crispy, bite-sized chicken pieces with a crunchy, seasoned coating and juicy interior – all baked without deep frying. These addictive nuggets satisfy fried chicken cravings while being healthier, easier, and ready in just 30 minutes.
Ingredients
CHICKEN:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
FLOUR MIXTURE (Station 1):
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
EGG WASH (Station 2):
2 large eggs
2 tablespoons milk
1/2 teaspoon hot sauce (optional)
COATING MIXTURE (Station 3):
1 1/2 cups panko breadcrumbs
1/2 cup regular breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
Cooking spray
Instructions
1. Position oven rack in upper third of oven. Preheat to 425°F (220°C).
2. Line large baking sheet with parchment paper or foil. Place wire rack on top and spray generously with cooking spray.
3. Cut chicken into uniform 1-inch pieces. Pat completely dry with paper towels.
4. Set up three breading stations in shallow bowls: Mix flour mixture ingredients in first bowl. Whisk eggs, milk, and hot sauce in second bowl. Combine coating mixture ingredients in third bowl.
5. Working with several pieces at a time, toss chicken in flour mixture until coated. Shake off excess.
6. Dip floured chicken into egg wash, ensuring complete coverage. Let excess drip off.
7. Press chicken pieces firmly into coating mixture, using hands to press crumbs onto all sides for thick, even layer.
8. Place breaded chicken on prepared wire rack, spacing about 1/2 inch apart. Spray tops generously with cooking spray.
9. Bake for 15-18 minutes, flipping pieces halfway through (around 8-minute mark) and spraying second side with cooking spray.
10. Check doneness: Insert instant-read thermometer into several pieces – should read 165°F. Coating should be deep golden brown and crispy.
11. If coating isn’t crispy enough but chicken is cooked, broil on high for 1-2 minutes, watching carefully.
12. Let rest on wire rack for 3-5 minutes to set coating. Serve immediately with dipping sauces.
Notes
Wire rack is essential for crispy results – allows air circulation around all sides.
Pat chicken very dry before breading – moisture prevents coating adhesion.
Press coating mixture firmly onto chicken – light dusting won’t create crunch.
Don’t skip cooking spray – it creates browning and crispiness without deep frying.
High oven temperature (425°F) is crucial for crispy results.
Flip only once at halfway point to preserve coating.
For extra crunch, add 2 tablespoons grated Parmesan to coating mixture.
Store in refrigerator for up to 3 days. Reheat at 400°F for 8-10 minutes to restore crispiness.
Freeze uncooked breaded chicken for up to 3 months. Bake from frozen, adding 5-7 minutes.
Air fryer option: Cook at 400°F for 10-12 minutes, shaking halfway through.
Works with chicken thighs or tenderloins – cooking time remains same.
- Prep Time: 15
- Cook Time: 18
- Category: Main Dish, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 6-8 pieces
- Calories: 295
- Sugar: 2g
- Sodium: 685mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 125mg
Keywords: oven baked popcorn chicken, baked chicken nuggets, crispy baked chicken, healthy popcorn chicken, kid-friendly chicken