Baked popcorn chicken is a weeknight dinner staple. The crunchiest chicken, using a perfectly salted potato chip crust! Whip up some homemade jalapeno ranch dressing with this one and you will not be sorry!
Popcorn Chicken
Do yourself a favor and make a quadruple batch of this Baked Popcorn Chicken. The first batch I made (with the recipe below) disappeared in 10 minutes! I suggest doubling the batch for your family and quadrupling the batch for larger gatherings. The crispy salty chips in combination with succulent chicken pieces make these Baked Popcorn Chicken completely addicting.
Popcorn Chicken Recipe
This popcorn chicken recipe is so completely versatile that you don’t have to make it the same way twice. Unless you have one of those “don’t mess with a good thing” people in your house. Because this is made with potato chips, there is really no wrong way to do it. With the ever-growing varieties of potato chips on the market these days, the options are endless. Doritos, Ranch, Cheddar, Vinegar, BBQ, and Sour Cream and Onion chips are some of our favorites. This is one of those recipes that you will be making again and again! I hope you love this Baked Popcorn Chicken as much as we do!
What Dip is Best for Popcorn Chicken?
As far as the dipping options go, ketchup happens to be in abundance in our house so we tend to use it a lot. Ranch dressing is another great choice, but really it depends on what flavor of chip you go with.
More Chicken Recipes
Baked Popcorn Chicken
Ingredients
- 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch chunks
- 2 cups low-fat buttermilk
- 5 cloves garlic, smashed
- 2 tablespoons fresh parsley leaves, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- 3 cups crushed kettle cooked salted potato chips
Instructions
- In a large bowl, add the buttermilk, garlic, parsley, basil, oregano, thyme, cayenne, and black pepper. Stir to combine.
- Add the chicken and marinate covered for 30 minutes.
- Preheat oven to 400°F and fit a cooling rack over a rimmed baking sheet. Spray rack with non-stick cooking spray.
- Pour the chips into a large bowl. Working in small batches, use a slotted spoon to remove the chicken from the buttermilk and dredge in the chips. Ensure each chicken pieces is thoroughly coated in the chips and transfer to the prepared rack. Repeat with the remaining chicken.
- Bake for 25 minutes, rotating the pan halfway through. Let cool for 20 minutes before serving. Serve with desired sauce.
Video
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You can tag me at @iamhomesteader.
Photography by The PKP Way.
