Crispy Baked Popcorn Chicken

Crispy baked popcorn chicken is an easy homemade chicken recipe made with bite-size pieces of chicken, a seasoned cornflake coating, and no deep fryer. The chicken bakes up crunchy on the outside and juicy in the center, making it a great option for weeknight dinners, lunch boxes, or game-day snacks.

If you like easy chicken dinners, try our air fryer chicken tenders or browse more chicken recipes.

Why You’ll Love This Popcorn Chicken

• Crunchy cornflake coating without deep frying
• Juicy bite-size chicken pieces
• Easy to freeze and reheat
• Great with ranch, BBQ sauce, or hot honey

How to Make Baked Popcorn Chicken

Cut the chicken into small pieces and coat lightly with flour. Dip each piece into a seasoned egg-and-milk mixture, then press into crushed cornflakes so the coating sticks well. Bake at 400°F, turning once, until crisp and the chicken reaches 165°F in the center.

Make Ahead and Freezing

You can cut and flour the chicken up to a day ahead. For freezing, cool cooked popcorn chicken completely, freeze the pieces on a tray, then transfer to a freezer bag. Reheat in the oven or air fryer until hot and crisp.

Baked Popcorn Chicken Recipe Card

Crispy Baked Popcorn Chicken

Juicy bite-size chicken with a crunchy cornflake coating, baked instead of deep-fried.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 6 servings

Course: Appetizer, Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 lb boneless skinless chicken breasts cut into bite-size pieces
• 1 cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• 4 cups cornflakes cereal lightly crushed
• 3/4 tsp fine salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• cooking spray as needed

Method

 

1. Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper.
2. Toss the chicken pieces with flour until lightly coated.
3. Whisk eggs, milk, salt, pepper, garlic powder, and smoked paprika in a shallow bowl. Place crushed cornflakes in a second bowl.
4. Dip each floured chicken piece into the egg mixture, then press into the cornflakes. Arrange on the baking sheet and lightly spray with cooking spray.
5. Bake for 10 minutes, turn the pieces, and bake 6 to 8 minutes more, until crisp and the chicken reaches 165°F internally.
6. Serve warm with ranch, BBQ sauce, hot honey, or your favorite dipping sauce.

Notes

For extra crispness, keep the chicken pieces similar in size and leave a little space between them on the pan.

Adapted from Tastes Better From Scratch. Method and article copy rewritten for Wasfat Ummi.

Featured photo: Alfonso Rodríguez / Unsplash.