Introduction

Baked Popcorn Chicken is a crispy, flavorful twist on a classic favorite, perfect for a family meal or snack. This recipe uses crushed potato chips for an irresistible crunchy coating without deep frying. It’s easy to prepare and baked to golden perfection in the oven.

Baked Popcorn Chicken Recipe - Recipe Image

Ingredients

1 1/2 pounds boneless, skinless chicken thighs (cut into 1-inch chunks)
2 cups reduced fat buttermilk
3 cloves garlic (smashed)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional)
Kosher salt and freshly ground black pepper (to taste)
3 cups crushed Sour Cream and Onion Kettle Brand® Potato Chips
1/4 cup unsalted butter (melted)
2 tablespoons chopped fresh parsley leaves

Instructions

Step 1: Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place it on a baking sheet; set aside.
Step 2: In a large bowl, combine the chicken, buttermilk, garlic, basil, oregano, thyme, cayenne pepper, salt, and pepper. Marinate for at least 30 minutes, then drain well.
Step 3: Working in batches, dredge the chicken pieces in the crushed potato chips, pressing gently to coat them thoroughly. Place the coated chicken onto the prepared baking sheet.
Step 4: Drizzle the melted butter over the chicken pieces.
Step 5: Bake in the preheated oven, turning the chicken pieces halfway through cooking, until crisp and cooked through, about 20 to 25 minutes.
Step 6: Serve immediately, garnished with chopped fresh parsley if desired.

Tips & Variations

For a spicier kick, increase the cayenne pepper or add a dash of smoked paprika to the marinade.
Try using different flavored kettle chips, like BBQ or Spicy Jalapeño, to change up the flavor profile.
Make sure to pat the chicken dry after marinating to help the chip coating stick better and stay crispy.

Storage

Store any leftover baked popcorn chicken in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, warm in a 375-degree F oven for about 10 minutes rather than microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may dry out faster. Consider marinating slightly longer and keeping an eye on baking time to avoid overcooking.

Is it necessary to marinate the chicken in buttermilk?

Marinating in buttermilk helps tenderize the chicken and adds flavor, but if you’re short on time, you can skip this step. Just note the texture may be less tender.

Baked Popcorn Chicken Recipe

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★★★★★

4.5 from 85 reviews

This Baked Popcorn Chicken recipe delivers crispy, flavorful chicken bites coated in crushed Sour Cream and Onion potato chips for a delightful crunch. Marinated in a seasoned buttermilk mixture and baked to perfection, it’s a healthier alternative to frying that doesn’t compromise on taste. Perfect as a snack or party appetizer, these chicken pieces are garnished with fresh parsley to add a touch of freshness.

Author: Daniel
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Snack
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Chicken and Marinade

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
2 cups reduced fat buttermilk
3 cloves garlic, smashed
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional)
Kosher salt and freshly ground black pepper, to taste

Coating and Garnish

3 cups crushed Sour Cream and Onion Kettle Brand® Potato Chips
1/4 cup unsalted butter, melted
2 tablespoons chopped fresh parsley leaves

Instructions

Preheat Oven and Prepare Rack: Preheat your oven to 400°F (200°C). Lightly coat a cooling rack with nonstick spray and place it on top of a baking sheet; this setup will allow the chicken to bake evenly and stay crispy.
Marinate Chicken: In a large bowl, combine the chicken chunks with buttermilk, smashed garlic, dried basil, oregano, thyme, cayenne pepper if using, and season with kosher salt and freshly ground black pepper. Marinate the mixture for at least 30 minutes to infuse flavor and tenderize the chicken. After marinating, drain chicken well to remove excess liquid.
Coat Chicken Pieces: Working in batches, dredge each piece of chicken in the crushed potato chips, pressing gently to ensure the chips adhere and form a crust. Arrange the coated chicken pieces on the prepared cooling rack set over the baking sheet. Drizzle the melted butter evenly over the top to help crisp the coating during baking.
Bake Until Crisp: Place the baking sheet with chicken into the preheated oven. Bake for about 20 to 25 minutes, turning the chicken pieces halfway through the cooking time to promote even browning and crispiness. Bake until the chicken is fully cooked inside and the coating is golden and crunchy.
Serve Garnished: Remove the baked popcorn chicken from the oven and transfer to a serving platter. Garnish with the chopped fresh parsley if desired. Serve immediately for the best texture and flavor.

Notes

For extra spice, increase the cayenne pepper or serve with a spicy dipping sauce.
Using boneless, skinless chicken thighs keeps the meat tender and juicy inside while baking.
Make sure to press the crushed chips firmly onto the chicken to create a crunchy crust.
If preferred, oven temperature can be adjusted to 425°F for a slightly quicker cooking time but watch closely to avoid burning the coating.
This recipe works well with other flavored potato chips for varying tastes.

Keywords: popcorn chicken, baked chicken, crispy chicken, healthy snack, potato chip crust, buttermilk marinade, party appetizer