Baked Honey BBQ Popcorn Chicken (Print Version)
# Ingredients:
→ Chicken and Coating
01 -
2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
02 -
1 cup (125g) all-purpose flour, spooned and leveled
03 -
5 cups (140g) corn flakes cereal, crushed lightly
04 -
1/2 teaspoon salt
05 -
1/2 teaspoon freshly ground black pepper
06 -
1/2 teaspoon garlic powder
07 -
1/4 teaspoon smoked paprika
08 -
2 large eggs
09 -
1/4 cup (60ml) milk
→ Honey BBQ Sauce
10 -
3/4 cup (222g) BBQ sauce (e.g., Sweet Baby Rays Original)
11 -
1/4 cup (85g) honey
12 -
1/4 cup (68g) ketchup
# Instructions:
01 -
Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
02 -
Place the bite-sized pieces of chicken in a large bowl. Add the all-purpose flour and stir to coat each piece. Set aside.
03 -
In a large bowl, combine crushed corn flakes, salt, pepper, garlic powder, and smoked paprika. In a small bowl, whisk together eggs and milk. Set both bowls aside.
04 -
Dip each piece of floured chicken into the egg mixture, letting any excess drip off. Roll it generously in the cornflake mixture, shaking off any excess. Place onto the prepared baking sheet. Repeat with all chicken bites.
05 -
Bake the coated chicken for 18 minutes, flipping each piece once at the 9-10 minute mark. Set aside to cool for 5 minutes.
06 -
In a small saucepan, combine BBQ sauce, honey, and ketchup. Heat over medium heat, whisking occasionally, for 6-7 minutes until warm and smooth.
07 -
Place the baked chicken bites into a large bowl. Pour the warm honey BBQ sauce over the top and gently stir to coat all pieces. Serve warm.
# Notes:
01 -
Leftover chicken can be stored in the refrigerator for up to 1 week. Reheat in the microwave until warmed through.
02 -
The popcorn chicken can be frozen before adding the honey BBQ sauce. Reheat in a 350°F (177°C) oven for 20 minutes or until warmed through.
03 -
For plain popcorn chicken, skip the honey BBQ sauce and add extra seasoning to the cornflake mixture.