Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup buffalo sauce
- 1/4 cup unsalted butter, melted
- 1 tbsp honey
- 1 tbsp white vinegar
- Ranch dressing, for serving
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper. Stir to combine.
3. In another mixing bowl, beat the eggs.
4. In a third mixing bowl, add the panko breadcrumbs.
5. Dip each chicken piece into the flour mixture, then into the beaten eggs, and finally into the panko breadcrumbs. Place the coated chicken pieces onto the prepared baking sheet.
6. Bake the chicken for 15-20 minutes, or until golden brown and crispy.
7. In a small mixing bowl, whisk together the buffalo sauce, melted butter, honey, and white vinegar.
8. Once the chicken is cooked, remove it from the oven and brush the buffalo sauce mixture over the chicken pieces.
9. Return the chicken to the oven and bake for an additional 5-10 minutes, or until the sauce is bubbly and the chicken is cooked through.
10. Serve the buffalo popcorn chicken with ranch dressing for dipping.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 460
- Fat: 19g
- Carbohydrates: 40g
- Protein: 32g
- Sodium: 1460mg
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Gluten-free panko breadcrumbs can be used instead of regular panko breadcrumbs.
- Hot sauce can be used instead of buffalo sauce.
Variations:
- Swap out the buffalo sauce for BBQ sauce for a different flavor.
- Add some cayenne pepper to the flour mixture for an extra kick.
- Use chicken thighs instead of chicken breasts for a juicier result.
Tips and tricks:
- Make sure to pat the chicken dry before coating it in the flour mixture to ensure the coating sticks well.
- For an extra crispy result, spray the chicken pieces with cooking spray before baking.
- If you prefer a milder flavor, reduce the amount of buffalo sauce used.
Storage instructions:
- Leftover buffalo popcorn chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken, place it on a baking sheet and bake in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the buffalo popcorn chicken on a platter with a side of ranch dressing for dipping.
- Garnish with chopped fresh parsley or cilantro for a pop of color.
Pairings:
- Serve with a side of celery and carrot sticks for a classic buffalo chicken wing experience.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- Coleslaw
- French fries
- Sweet potato fries
- Roasted vegetables
Troubleshooting advice:
- If the coating is not sticking well to the chicken, try dipping the chicken pieces in buttermilk before coating them in the flour mixture.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw chicken thoroughly to avoid cross-contamination.
Food history:
- Buffalo chicken wings were invented in 1964 at the Anchor Bar in Buffalo, New York.
Flavor profiles:
- Spicy, tangy, crispy
Serving suggestions:
- Serve as an appetizer or a main dish.
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