Wholesome Popcorn Chicken
Posted by mama jess on Feb 21, 2019 in #LastMinuteMeals, blog, good meals
Hello, Mamas! I am popping on here to tell you about an awesome new recipe for every child’s favorite snack: chicken nuggets. Honestly, they are every adult’s favorite snack too. I think I am going to always have these ingredients handy because they are quick to make, easy for little hands to help with, and just plain delicious.
The secret ingredient: potato chips! It doesn’t matter what flavor, I love barbecue, but I think the options are truly endless when it comes to being creative with this recipe. I do suggest, though, a sturdy chip. I prefer the Kettle Brand because their chips don’t grind to dust when I put them in the food processor with the flour.
After you grind the chips and flour, the recipe is pretty straight forward, just cutting up the chicken into small “popcorn chicken” sized pieces before dipping them into the flour, egg, chips blend. The other tip I have: if your oven has a convection option, use it! It allows the chicken to bake fully in 10-12 minutes without having to flip them halfway. If you don’t have that option though, make sure to flip halfway through the bake time to ensure prime crispiness all the way around.
The only thing missing now? Mama Jess Organic Garden Ketchup of course! These nuggets are perfect to pop after school, before practice, or for a movie night at home!
- 1.5 cups flour
- 1 lb of boneless, skinless chicken tenders, cut into smaller pieces
- ¼ cup buttermilk
- A bag of chips (I used Kettle Brand barbecue. You want a sturdy chip)
- 2 eggs
- 2 tbsp paprika
- 1 tbsp of cayenne pepper (or more if you want more of a kick)
- Salt and Pepper to taste
- Mama Jess Garden Organic Ketchup to dip
- Preheat the oven to 425 degrees
- In a food processor, grind the chips until they are in crumbled nicely. Add in 1 cup of the flour and the spices. Blend together thoroughly, then put into a shallow bowl.
- In a second shallow bowl, whisk together buttermilk and eggs.
- In a third shallow bowl, put the remaining half cup of flour.
- Cut the chicken breasts into small “nuggets”, anything that you would consider “popcorn chicken” sized.
- Dip the chicken pieces as follows: flour, egg mix, chips crumbs. Place on a parchment lined baking sheet.
- Bake for 10-12 minutes, flipping halfway, if necessary. I put my oven on the convection setting, which allowed for the nuggets to get crispy all around without flipping them.
- For the perfect finishing touch, serve with Mama Jess Garden Organic Ketchup to dip!
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