Description
This Baked Popcorn Chicken recipe offers a delicious and healthier twist on the classic fried popcorn chicken. By using boneless, skinless chicken thighs, this dish remains juicy and tender, while the crushed Sour Cream and Onion Kettle Brand® Potato Chips provide a satisfyingly crunchy coating. Marinating the chicken in a flavorful mixture of reduced-fat buttermilk, garlic, and a blend of dried herbs ensures each bite is packed with flavor. A touch of cayenne pepper adds optional heat, making this dish versatile for any palate.
Ingredients
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
2 cups reduced fat buttermilk
3 cloves garlic, smashed
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon cayenne pepper (optional)
Kosher salt and freshly ground black pepper, to taste
3 cups crushed Sour Cream and Onion Kettle Brand® Potato Chips
¼ cup unsalted butter, melted
2 tablespoons chopped fresh parsley leaves
Instructions
Preheat your oven to 400°F (200°C).Coat a cooling rack with nonstick spray and place it on a baking sheet; set aside.
In a large bowl, combine the chicken chunks, buttermilk, smashed garlic, dried basil, oregano, thyme, cayenne pepper (if using), salt, and pepper. Mix well and marinate for at least 30 minutes.
After marinating, drain the chicken well. Working in batches, dredge the chicken pieces in the crushed potato chips, pressing them to coat evenly.
Place the coated chicken onto the prepared baking sheet. Drizzle the melted butter over the top.
Bake in the preheated oven, turning the pieces halfway through, until the chicken is crisp and cooked through, about 20-25 minutes.
Serve immediately, garnished with chopped parsley if desired. Enjoy!
- Prep Time: 35 min
- Cook Time: 25 min
Nutrition
- Calories: 577