Popcorn Chicken with Chipotle Cheddar Dip
Crispy, baked popcorn chicken served with a flavorful and cheesy chipotle cheddar dip.
1½ pounds chicken tenders, cut into 1-inch pieces
1⅓ cups corn flake crumbs, may substitute with panko bread crumbs
- ¼ cup buttermilk
- 1 tablespoon filtered water
- 1 large egg
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
- Cooking spray
2 tablespoons chopped cilantro (or other fresh herb), optional
- 1 cup whole milk
- 2 tablespoons unbleached all-purpose flour
1½ teaspoons honey
½ – ¾ teaspoon chipotle powder, depending on heat preference
- ¼ teaspoon salt
Chipotle Cheddar Dip
Chipotle Cheddar Dip
MELT butter in a medium, deep-bottom sauce pan over medium heat. When butter is completely melted whisk in the flour. While whisking frequently, cook the flour mixture until it starts to thicken up, about 1 minute.
WHISK milk gradually into flour mixture ½ cup at a time until all of the milk is added. Whisk the flour mixture constantly as the milk is added to prevent clumps from forming in the sauce.
ADD shredded cheese, honey, salt and chipotle powder into sauce and stir until all of the cheese is melted and seasonings are incorporated. Cook cheese sauce for 1-2 minutes stirring frequently before removing from heat.
- SERVE Chipotle Cheddar Dip warm or at room temperature.
COMBINE cut chicken tender pieces, buttermilk and ½ teaspoon each of the salt, black pepper, onion and garlic powder in a large mixing bowl/container. Mix ingredients together to combine, ensuring that all of the chicken pieces are coated in the buttermilk and seasonings.
- COVER mixing bowl/container with plastic wrap and refrigerate chicken tender pieces for 1 hour or overnight.
PREHEAT oven to 400°F. Line one large or two smaller baking sheet(s) with parchment paper. Set aside.
MIX the corn flake crumbs and the remaining ½ teaspoon each salt, black pepper, onion and garlic powder in a large shallow bowl or pan.
RETRIEVE chicken tender pieces from the refrigerator. In a small mixing bowl, whisk the egg and filtered water. Pour whisked egg mixture over chicken pieces and stir to combine thoroughly.
COAT chicken evenly in corn flake crumbs, several pieces at a time, ensuring that all sides are fully covered. Transfer chicken pieces to prepared baking sheet(s) and repeat process with the remaining chicken until it is all coated in crumb mixture.
SPRITZ the tops of popcorn chicken with cooking spray. Bake for 7-8 minutes.
REMOVE baking sheet(s) from oven. Using kitchen thongs, flip each piece of popcorn chicken over, spritz with cooking spray and continue baking for an additional 7-8 minutes, until it is fully cooked through and appears crispy with a rich golden brown color. To avoid dry popcorn chicken, take care to not over bake. Transfer to serving plate or platter.
SPRINKLE with chopped fresh cilantro or (other chopped fresh herb) to garnish.
- SERVE with Chipotle Cheddar Dip while still hot.
- Serving Size
- 1/4 recipe
- per serving
- 23 grams
- Saturated Fat
- 11 grams
- 225 milligrams
- 1230 milligrams
- 36 grams
- 1 grams
- 9 grams
- 52 grams
- 313 milligrams