Description
Crispy, golden-baked popcorn chicken coated in a sticky-sweet honey BBQ sauce. This easy, crowd-pleasing dish is perfect for appetizers, game nights, or a quick family dinner.
Ingredients
Scale
For the Chicken:
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup (125g) all-purpose flour
- 5 cups (140g) corn flakes cereal, crushed lightly
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 2 large eggs
- ¼ cup (60ml) milk
For the Honey BBQ Sauce:
- ¾ cup (222g) BBQ sauce (your favorite brand)
- ¼ cup (85g) honey
- ¼ cup (68g) ketchup
Instructions
- Preheat the Oven: Set the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces, making sure they are evenly sized to ensure consistent cooking.
- Set Up the Breading Station: In a bowl, mix the flour with salt and black pepper. In another bowl, whisk the eggs and milk together until fully combined. In a third bowl, combine the crushed cornflakes, garlic powder, and smoked paprika.
- Coat the Chicken: Dip each chicken piece into the flour, ensuring it is lightly coated. Then, submerge it in the egg mixture, letting any excess drip off. Finally, roll it in the seasoned cornflake mixture, pressing gently to ensure the coating sticks.
- Bake Until Golden: Arrange the coated chicken pieces on the prepared baking sheet, ensuring they are spaced apart. Bake for 18-20 minutes, flipping them halfway through. The chicken is done when it reaches an internal temperature of 165°F (75°C) and appears golden brown and crispy.
- Make the Honey BBQ Sauce: While the chicken bakes, heat the BBQ sauce, honey, and ketchup in a saucepan over medium heat, stirring occasionally until smooth and slightly thickened.
- Coat and Serve: Transfer the baked chicken pieces to a large bowl. Pour the warm honey BBQ sauce over the chicken and gently toss until each piece is evenly coated. Serve immediately while crispy and warm.
Notes
- For an extra crispy texture, place the coated chicken pieces on a wire rack over the baking sheet instead of directly on the pan.
- To make it spicier, add a teaspoon of hot sauce or cayenne pepper to the BBQ sauce.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in an oven at 350°F (177°C) for 10 minutes to maintain crispiness.
- To freeze, store the breaded, unbaked chicken in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag. Bake from frozen at 350°F (177°C) for 20 minutes.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizers & Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup of popcorn chicken
- Calories: 320
- Sugar: 14g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: Cholesterol: 95mg