Description
This crispy baked popcorn chicken is a quick and healthy meal perfect for busy weeknights. Juicy chicken pieces are coated in a flavorful chip crust and baked to golden perfection, making it a satisfying alternative to fried chicken.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 2 cups reduced-fat buttermilk
- 3 cloves garlic, smashed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper (optional)
- Kosher salt and freshly ground black pepper, to taste
- 3 cups crushed sour cream and onion potato chips
- ¼ cup unsalted butter, melted
- 2 tablespoons chopped fresh parsley leaves (optional)
Instructions
- Marinate the Chicken: In a large bowl, mix the chicken chunks with buttermilk, smashed garlic, basil, oregano, thyme, cayenne pepper, salt, and black pepper. Let the mixture marinate in the fridge for at least 30 minutes to enhance flavor and tenderness.
- Preheat and Prepare Pan: Set your oven to 400°F and line a baking sheet with parchment paper or place a greased wire rack on top for extra crispiness.
- Crush and Coat: Crush the potato chips into coarse crumbs using a zip-top bag or food processor. Drain the marinated chicken and press each piece into the crushed chips, ensuring they are well-coated. Arrange the pieces on the prepared tray.
- Add Butter and Bake: Drizzle the melted butter evenly over the coated chicken pieces. Bake for 20–25 minutes, flipping once halfway through, until the coating is golden and the chicken is cooked through. It should reach an internal temperature of 165°F or appear firm and white inside when cut.
- Finish and Serve: Sprinkle fresh parsley over the top for a fresh pop of color. Serve hot with your favorite dipping sauce like honey mustard or ranch.
Notes
- For a dairy-free version, use almond milk with a splash of lemon juice in place of buttermilk and substitute coconut oil for the butter. You can swap out the chip flavor for BBQ, jalapeño, or plain depending on your taste. If using chicken breast instead of thighs, reduce bake time slightly to avoid dryness. An air fryer version is also possible at 375°F for 15–18 minutes.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 5–6 pieces)
- Calories: 310
- Sugar: 1g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg