Description
This crispy, bite-sized baked honey BBQ popcorn chicken is a delicious and healthier twist on a classic favorite! Coated in a flavorful seasoning, baked until golden, and tossed in a sweet and smoky honey BBQ sauce, it’s perfect as a snack, appetizer, or main dish.
Ingredients
Units
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Breading:
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Honey BBQ Sauce:
- 1/2 cup barbecue sauce (your favorite)
- 1/4 cup honey
- 1 tablespoon butter, melted
- 1 teaspoon apple cider vinegar
Instructions
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Marinate the Chicken:
- In a bowl, combine chicken pieces, buttermilk, salt, black pepper, garlic powder, and onion powder.
- Cover and let marinate in the fridge for at least 30 minutes (or up to 4 hours for extra tenderness).
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Prepare the Breading:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
- In a shallow dish, mix panko breadcrumbs, flour, smoked paprika, salt, and black pepper.
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Coat the Chicken:
- Remove chicken from marinade and shake off excess liquid.
- Dredge each piece in the breadcrumb mixture, pressing lightly to coat.
- Place coated chicken pieces on the prepared baking sheet.
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Bake the Chicken:
- Lightly spray the coated chicken with cooking spray (this helps with crispiness).
- Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.
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Make the Honey BBQ Sauce:
- In a small saucepan over low heat, whisk together barbecue sauce, honey, melted butter, and apple cider vinegar.
- Heat until warm, about 2-3 minutes.
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Toss & Serve:
- Transfer baked popcorn chicken to a large bowl and toss with the honey BBQ sauce until evenly coated.
- Serve immediately with ranch dressing, coleslaw, or extra BBQ sauce for dipping.
Notes
- For extra crispiness, broil the chicken for the last 2-3 minutes of baking.
- You can swap buttermilk for regular milk with a teaspoon of lemon juice.
- This recipe works well with chicken thighs for a juicier texture.