Crispy Buffalo Popcorn Chicken

Up close shot of chicken in a basket with dipping sauce and fresh herbs.

5 from 1 vote

There's just something amazing about bite-sized chicken like nuggets or these Crispy Buffalo Popcorn Chicken, which are the perfect amount of heat meets savory. The perfect family appetizer or snack!

Prep Time15

Cook Time35

Total Time50

Course: Appetizer, Snack

Keyword: appetizer, baked, buffalo, chicken, chicken bites, crispy, dairy-free, easy, family-friendly, gluten-free, kid-friendly, nuggets, oven

Servings: bites

Calories: 21kcal

Author: Shanika

Ingredients

POPCORN CHICKEN:

2 lbs. organic chicken breasts, cut into 1-inch cubes
2 tsps sea salt
2 tsps black pepper
2 tsps smoked paprika
2 tsps onion powder
2 tsps garlic powder
2 tsps dried parsley
2 tsps dried thyme
Pinch of red pepper flakes
2 large eggs, beaten
¼ cup Almond milk, unsweetened (You can use whole milk or your fave plant-based milk)
¼ cup organic all-purpose flour
¼ cup arrowroot starch (You can also use cornstarch)
2 cups organic cornflakes, crushed
1 cup organic breadcrumbs (You can make your own Seasoned Toasted Panko Bread Crumbs)

BUFFALO SAUCE:

2 cups organic buffalo sauce
2 Tbsps unsalted butter
2 Tbsps raw honey, organic (See Notes!)

US Customary - Metric

Instructions

SEASON THE CHICKEN BITES:

Preheat your oven to 400 degrees Fahrenheit and line your baking sheet with parchment paper with a wire rack for the best results. NOTE: Doing this step is a MUST to prevent sticking.
In a bowl, add the chicken pieces along with 1 teaspoon of each: salt, black pepper, smoked paprika, onion powder, garlic powder, parsley, thyme, stirring everything together until chicken are coated.

TO MAKE THE POPCORN CHICKEN:

In a bowl, add the milk and beaten eggs whisking everything together until combined. Set aside.
In a separate bowl, add the breadcrumbs, crushed cornflakes, and 1 teaspoon of each: salt, black pepper, smoked paprika, onion powder, garlic powder, parsley, thyme, and red pepper flakes, stirring everything together and set aside also.
In a plate or bowl, add the flour and starch, stirring them together to combine.
Now, toss each piece of chicken into the flour followed by the "wet" batter (shaking off any excess) and then toss into the breadcrumbs mixture. Then lay each coated chicken side by side onto the prepared baking sheet (about an inch apart). Repeat until all chicken are coated.
Bake for 30-35 minutes or until golden brown and “crunchy” looking. NOTE: If not crispy enough, turn on broil and bake for another 5-10 minutes.

TO MAKE THE BUFFALO SAUCE:

In a saucepan over medium-high heat, add the butter and let it melt. Add in the buffalo sauce and honey, stirring until combined. Reduce the heat to low and let it simmer for 1-2 minutes.
Once the chicken bites are crisp, remove from oven and toss them in the sauce until fully coated.
To serve, add popcorn chicken to a salad, tacos, atop pasta, as a topping on pizza, with quinoa or rice, or by themselves with dipping sauce.
Bon Appetit!

Notes

STORAGE: Store leftovers in a tightly sealed container in the refrigerator for up to 3 days. Reheat in oven when ready to serve.
SWEETENER: Instead of honey, you can always use maple syrup or organic brown sugar as a sweetener.
DAIRY-FREE + VEGAN OPTIONS: See FAQs section.

Nutrition