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Baked Popcorn Chicken


Baked popcorn chicken is a weeknight dinner staple. The crunchiest chicken, using a perfectly salted potato chip crust!

Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
cooling 25 minutes
Total Time 55 minutes
Servings 8 servings


  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
  • 2 cups low-fat buttermilk
  • 5 cloves garlic, smashed
  • 2 tablespoons chopped fresh parsley leaves
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups crushed kettle cooked salted potato chips


  1. In a large bowl, add the buttermilk, garlic, parsley, basil, oregano, thyme, cayenne, and black pepper. Stir to combine.

  2. Add the chicken and marinate covered for 30 minutes.
  3. Preheat oven to 400°F and fit a cooling rack over a rimmed baking sheet. Spray rack with non-stick cooking spray.

  4. 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.

  5. Bake for 25 minutes, rotating the pan halfway through. Let cool for 20 minutes before serving. Serve with ketchup.