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Popcorn Crusted Chicken Recipe

American · Main course · 35 min total

Crispy, crunchy chicken tenders coated in crushed popcorn and baked to golden perfection. A fun, kid-friendly twist on classic chicken fingers.

Ingredients

• 1 lb chicken tenders (or boneless skinless chicken breasts cut into strips)
• 1 cup plain popcorn (air-popped, no butter or salt)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray or oil for baking

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
2. Place popcorn in a food processor and pulse until finely crushed (but not powdery). Transfer to a shallow bowl and mix with panko, garlic powder, paprika, salt, and pepper.
3. Set up a breading station: Place flour in a shallow bowl. Beat eggs in another shallow bowl. Place the popcorn-panko mixture in a third shallow bowl.
4. Dredge each chicken strip first in flour, shaking off excess, then dip in egg, and finally coat with the popcorn mixture, pressing gently to adhere. Place on prepared baking sheet.
5. Lightly spray the tops of the chicken strips with cooking spray (this helps browning).
6. Bake for 15-20 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C). Serve immediately.

Tips

• For extra crunch, use stale popcorn or spread fresh popcorn on a baking sheet and dry in a 300°F oven for 5 minutes before crushing.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness.
• Serve with honey mustard, ranch, or barbecue sauce for dipping.

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