Description
Crispy baked popcorn chicken delivers irresistible Southern-style comfort without deep-frying. Golden-brown bites packed with zesty seasonings promise a crowd-pleasing meal you can savor with friends and family.
Ingredients
Scale
Protein:
- 1 ½ pounds (680 grams) boneless, skinless chicken thighs, cut into 1-inch chunks
- 2 cups (480 milliliters) reduced fat buttermilk
- 3 cloves garlic, smashed
Herbs and Spices:
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Coating and Garnish:
- 3 cups (270 grams) crushed Sour Cream and Onion Kettle Brand® Potato Chips
- ¼ cup (60 milliliters) unsalted butter, melted
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Prepare the oven by heating to 400°F (200°C) and lightly coat a wire cooling rack with nonstick cooking spray, positioning it atop a rimmed baking sheet.
- Combine buttermilk, minced garlic, dried basil, dried oregano, dried thyme, cayenne pepper, kosher salt, and ground black pepper in a large mixing bowl, creating a flavorful marinade for the chicken pieces.
- Submerge chicken chunks completely in the marinade and refrigerate for precisely 30 minutes, allowing the flavors to penetrate and tenderize the meat.
- Remove chicken from the buttermilk mixture, gently shaking off excess liquid, and transfer to a separate plate lined with paper towels to drain.
- Crush potato chips into fine, uniform crumbs using a rolling pin or food processor, creating a crispy coating medium.
- Roll each marinated chicken piece thoroughly in the crushed potato chip crumbs, pressing firmly to ensure a complete and even coating that adheres well to the surface.
- Arrange the breaded chicken pieces on the prepared wire rack, maintaining space between each piece to promote even cooking and maximum crispiness.
- Drizzle melted unsalted butter evenly over the coated chicken, which will enhance golden browning and add rich flavor.
- Bake in the preheated oven for 20-25 minutes, rotating the baking sheet halfway through to ensure uniform cooking and consistent crisp texture.
- Verify doneness by checking that internal chicken temperature reaches 165°F (74°C) and the exterior appears golden and crunchy.
- Remove from oven and let rest for 2-3 minutes to allow juices to redistribute, then garnish with freshly chopped parsley if desired.
- Serve immediately while hot and crisp, accompanied by your preferred dipping sauce.
Notes
- Marinate the chicken in a flavor-packed buttermilk bath, infusing it with garlic, herbs, and a hint of cayenne for maximum taste.
- Transform ordinary potato chips into a crunchy, golden coating by crushing them finely and pressing each chicken piece thoroughly.
- Elevate the dish’s texture by using a cooling rack, allowing hot air to circulate and create an even, crispy exterior.
- Drizzle melted butter over the coated chicken to enhance browning and add a rich, indulgent layer of flavor.
- Flip the chicken midway through baking to ensure a perfectly crisp and evenly cooked result.
- Serve hot with fresh parsley for a pop of color and a burst of freshness that complements the crunchy chicken.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 800 kcal
- Sugar: 5g
- Sodium: 1500mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 160mg