Description
If you love crunchy, bite-sized chicken but don’t want the mess of deep frying, this crispy baked popcorn chicken is the perfect solution. It’s golden, crunchy, juicy inside, and super easy to make with simple pantry ingredients. Great for snacks, lunches, or quick dinners — and perfect with your favorite dipping sauces.
Ingredients
-
1½ lbs (700 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
-
2 cups crushed cornflakes or crispy rice cereal
-
½ cup all-purpose flour
-
2 large eggs, beaten
-
½ tsp garlic powder
-
½ tsp paprika (smoked or regular)
-
¾ tsp salt
-
½ tsp black pepper
-
Cooking spray or a little oil for the pan
-
Optional: chopped parsley for garnish
Instructions
-
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
-
Prepare coating bowls:
-
Bowl 1: Mix flour, garlic powder, paprika, salt, and pepper.
-
Bowl 2: Add beaten eggs.
-
Bowl 3: Add crushed cereal.
-
-
Coat the chicken:
Dip each chicken piece into the flour mixture, then into the egg, then into the crushed cereal. Press gently so the coating sticks well. -
Arrange on pan:
Place coated pieces in a single layer with space between them. Lightly spray the tops with cooking spray. -
Bake:
Bake for 10–12 minutes. Flip pieces and bake another 10–13 minutes until golden and cooked through (internal temp 165°F / 74°C). -
Rest & serve:
Let rest 2–3 minutes for extra crispiness. Serve hot with your favorite dipping sauces.
Notes
-
Don’t overcrowd the pan — space helps them get crispy instead of soft.
-
Use thighs for extra juiciness or breasts for a leaner bite.
-
Crush cereal to small flakes, not powder — texture = crunch.
-
For extra browning, bake on a wire rack set over the baking sheet.
-
Works great in an air fryer at 380°F (195°C) for 10–12 minutes, shaking halfway.