Baked Popcorn Chicken

Local 5 Live

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.


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.

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