Crispy Chicken Poppers Recipe

crispy chicken poppers
These crispy chicken poppers are a delicious snack or dinner that is easy to prepare. What is great about these chicken poppers is that they are baked in the oven and not fried. The poppers are crispy because they are rolled in cornflakes. A lot of the flavor in this recipe comes from the parmesan cheese and seasonings such as garlic, paprika and ground black pepper. This recipe gets even better with the parmesan-ranch dipping sauce. The sauce is prepared in a blender and combines ingredients such as sour cream, parmesan cheese, lemon, and chives. Enjoy.

crispy chicken poppers

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Crispy Chicken Poppers

Yield: 4 Servings

Ingredients:

  • 1lb boneless skinless chicken breasts (cut into bite-size pieces)
  • 2 garlic cloves (finely minced)
  • ½ teaspoon salt (divided)
  • ½ teaspoon ground black pepper
  • ½ cup flour
  • 2 ½ cups cornflakes
  • 2 tablespoons grated parmesan cheese
  • ¼ teaspoon paprika
  • ¼ teaspoon granulated garlic
  • ¼ cup buttermilk
  • Cooking spray

Parmesan-ranch sauce-

  • 1 cup sour cream
  • ¼ cup mayonnaise
  • 1/3 cup grated parmesan cheese
  • 1 clove garlic
  • zest of 1 lemon
  • 2 teaspoons lemon juice
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 2 tablespoons chopped chives

Directions:

  1. To make the dipping sauce—in the bowl of a food processor add sour cream, mayonnaise, parmesan cheese, garlic, lemon zest, lemon juice, ¼ teaspoon ground black pepper, ¼ teaspoon salt, and chives. Process until smooth and blended. Refrigerate until needed.
  2. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
  3. Add the chicken pieces into a medium bowl and add the fresh garlic, ¼ teaspoon salt and ¼ teaspoon ground black pepper. Toss to combine. Marinate the chicken in the spice mixture while you prepare the remaining ingredients.
  4. Add flour to a large ziplock bag. Add the cornflakes, parmesan cheese, paprika, ¼ teaspoon of salt, and ¼ teaspoon of ground black pepper and granulated garlic to the bowl of a food processor. Process until the mixture is finely crumbled. Add the mixture to another large ziplock bag.
  5. Place the chicken pieces into the bag with the flour and shake to coat the chicken pieces well. Place the flour-coated chicken pieces into a medium-size bowl and drizzle butter milk over them. Mix in the butter milk gently into the chicken using your fingers.
  6. Take the coated chicken pieces and add them to the ziplock bag with the cornflake mixture and shake to coat the pieces well.
  7. Place each of the coated chicken pieces onto the baking sheet lined with foil in a single layer. Spray a light layer of cooking spray over the chicken pieces. Place into the oven and bake for 20 minutes or until fully cooked (the internal temperature has reached 165 degrees F.). If you want the chicken extra crispy, an optional step is the turn the broiler of the oven on and broil for 2 minutes. Serve with dipping sauce.

Adapted from The Cozy Apron

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