We’ve all heard of popcorn shrimp, little nuggets of deep-fried goodness served with cocktail sauce. Today, our Festival Foods Mealtime Mentors treat us to popcorn chicken made with a secret ingredient and served with a special sauce.
BAKED POPCORN CHICKEN
Yield: 4 servings
• 2 lb. boneless skinless chicken breasts, cut into 2″ nuggets
• Kosher salt and ground black pepper, to taste
• Olive oil, for drizzling
• 2 cups crushed corn flakes
• Olive oil spray
• 1/3 cup mayonnaise
• 2 Tbsp. sriracha
• 2 Tbsp. chopped green onions
Preheat oven to 375°F. Line rimmed sheet pan with parchment paper.
Season chicken with salt and pepper. Drizzle chicken with olive oil and dredge in crushed corn flakes. Place chicken on sheet pan in a single layer and spray with oil. Bake until golden brown, 10 to 12 minutes.
Meanwhile, in a small bowl combine mayo and sriracha.
Serve popcorn chicken with sriracha mayo and garnish with green onions.