Baked Popcorn Chicken Crispy (Print-Friendly Version)
Golden chicken bites with a crisp potato chip coating for a lighter, tasty option everyone will love.
# What You’ll Need to Make This:
→ Marinade
01 -
680 grams boneless, skinless chicken thighs, cut into 2.5 cm pieces
02 -
480 millilitres reduced-fat buttermilk
03 -
3 garlic cloves, smashed
04 -
1 teaspoon dried basil
05 -
1 teaspoon dried oregano
06 -
0.5 teaspoon dried thyme
07 -
0.25 teaspoon cayenne pepper, optional
08 -
Kosher salt, to taste
09 -
Freshly ground black pepper, to taste
→ Crust and Finishing
10 -
180 grams crushed sour cream and onion potato chips
11 -
60 millilitres unsalted butter, melted
12 -
2 tablespoons chopped fresh parsley leaves
# How to Prepare:
01 -
Preheat oven to 200°C. Lightly spray a wire rack with nonstick spray and set over a baking tray.
02 -
In a large bowl, combine chicken pieces, buttermilk, smashed garlic, basil, oregano, thyme, cayenne pepper if using, salt, and black pepper. Mix well, cover, and marinate in the refrigerator for at least 30 minutes.
03 -
Remove chicken from marinade and drain well. Working in batches, coat each piece evenly in crushed potato chips, pressing to ensure a solid crust.
04 -
Place the coated chicken pieces evenly on the prepared rack over the baking tray. Drizzle with melted unsalted butter.
05 -
Bake in the preheated oven, turning each piece halfway through, until golden, crispy, and fully cooked, about 20–25 minutes.
06 -
Transfer baked chicken to a serving dish and garnish with chopped fresh parsley. Serve immediately.
# Extra Tips:
01 -
For even crispier results, ensure the chicken is well-drained before dredging in chips to prevent sogginess.