Baked popcorn chicken is a weeknight dinner staple. The crunchiest chicken, using a perfectly salted potato chip crust!
In a large bowl, add the buttermilk, garlic, parsley, basil, oregano, thyme, cayenne, and black pepper. Stir to combine.
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 ketchup.