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Healthy Baked Popcorn Chicken with Cornflakes
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5 from 2 votes

Baked Popcorn Chicken

Baked popcorn chicken is so much better and healthier for you than the deep fried version. This baked popcorn chicken recipe is so easy and simple. Perfect for game day and parties!
Prep Time20 mins
Cook Time25 mins
Course: Appetizer
Cuisine: American
Keyword: baked popcorn chicken, popcorn chicken
Servings: 8 people
Author: Tania

Ingredients

  • 2 pounds skinless chicken breasts, cut into 1 inch pieces (patted dry)
  • 2 1/2 cups panko bread crumbs
  • 2 1/2 cups crushed corn flakes (see note below)
  • 1/2 cup grated Parmesan
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 large eggs
  • Cooking oil spray
  • Your favorite BBQ sauce or honey mustard sauce (or any dipping sauce you like)

Instructions

  • Preheat oven to 400 degrees F. Spray 1 large sheet pan with cooking spray (or 2 medium sheet pans).
  • Make the breading mixture: In a bowl, evenly combine the panko bread crumbs, crushed corn flakes, grated parmesan, paprika, garlic powder, salt, and black pepper. Set aside. Note: to crush the corn flakes, place them in a ziploc bag, remove excess air, and seal bag. Then, pound it with a rolling pin until coarsely ground.
  • Whisk eggs in a bowl.
  • Dip each piece of chicken in beaten eggs, letting the excess drip off. Then, coat with the breading mixture generously, shaking off any excess. Place each prepared piece of chicken on the greased sheet pan about 1 inch apart to avoid overcrowding. Repeat with the remaining chicken pieces.
  • Spray the prepared chicken with cooking spray, as this will give it a better golden brown color. Bake for about 20-25 minutes, flipping halfway through, until cooked through and golden brown.
  • Serve with your favorite dipping sauce. I like honey mustard and sweet BBQ sauce. Enjoy!

Notes

  • Equipment: sheet pans.
  • Crushing corn flakes: to crush corn flakes easily, place them in a ziploc bag, remove excess air, and seal bag. Then, pound it with a rolling pin until coarsely ground.
  • Make ahead & prep: Two things can be prepped ahead of time 1) Combine the breading mixture ahead of time, but leave the grated parmesan out. The grated parmesan should be added when ready to cook since it needs to stay refrigerated. 2) Cut up the chicken 1 day in advance and store in the fridge.
  • Don't overcrowd the chicken on the sheet pan. Keep them about 1 inch apart to ensure proper browning. Use 2 sheet pans if needed.