Oven-Baked Popcorn Chicken
Crispy, juicy, and baked to perfection, this oven-baked popcorn chicken is a family favourite. Coated in a deliciously seasoned crust, it’s a healthier twist on the classic fried version. Made with simple ingredients and baked to golden perfection, it’s ideal for busy weeknights or as a lunchbox favourite. Perfect for busy weeknights or school lunches, these bite-sized chicken pieces are a hit with kids and adults alike. Pair it with our homemade honey mustard sauce for an irresistible snack or meal.
Equipment
- Baking tray
- Baking paper
- 3 shallow dishes
- Tongs
- Olive oil spray
Ingredients
- 500 g chicken breast
- 1/2 cup plain flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 eggs
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- Olive oil spray
Instructions
- Preheat your oven to 200°C (180°C fan-forced) and line a baking tray with baking paper.
- Cut chicken into 2cm cubes
- In a shallow dish, combine flour, paprika, garlic powder, onion powder, salt, and pepper. In another dish, whisk the eggs. In a third dish, mix breadcrumbs and Parmesan.
- Dredge each chicken piece in the flour mixture, dip in the egg, then coat with breadcrumbs. Place each piece on the prepared tray, ensuring they are spaced apart.
- Lightly spray the coated chicken with olive oil. Bake for 15-20 minutes, turning halfway through, until golden brown and cooked through.
- Allow to cool slightly before serving with your favourite dipping sauce.
Notes
These can be cooked in the air fryer, shallow or deep fried as alternatives to oven baking.
Pairs Well With
• Honey Mustard Dipping Sauce (click here for the recipe)
• Coleslaw or a crisp garden salad
• Sweet potato fries or roasted veggies
Storage
• Fridge: Store in an airtight container for up to 3 days. Reheat in the oven at 180°C for 10 minutes to retain crispiness.
• Freezer: Freeze uncooked coated chicken pieces on a tray, then transfer to a bag or container for up to 3 months. Bake from frozen, adding an additional 5-7 minutes to the cooking time.
For a gluten-free option use gluten-free flour and breadcrumbs.
For a dairy-free option omit parmesan cheese.
For a vegetarian option swap chicken for cauliflower or tofu.
Nutrition
Calories: 210kcalCarbohydrates: 12gProtein: 25gFat: 7gFiber: 1g
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