Popcorn Chicken Recipe
This popcorn chicken recipe is a baked version. These would be great when you are entertaining or if you have lots of kids to feed. You may need to make more than one batch as they will 'pop' right out of the bowl into eager waiting mouths.
2 Tablespoons olive oil
1 1/2 lbs boneless skinless chicken breasts, or chicken tenders, cut into 1-inch cubes
2 large egg whites
2 Tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 cups seasoned bread crumbs
Preheat oven to 450 degrees.
Line a baking sheet with parchment paper and grease with olive oil.
Cut the chicken into small bite sized cubes.
In a medium sized bowl, whisk the egg whites, stir in the mustard, salt and pepper.
Put the bread crumbs into a shallow bowl.
Place the chicken pieces into the egg white mixture and toss to evenly coat the pieces.
Transfer the dipped chicken to the bread crumbs and pat down the crumbs onto the pieces to make stick.
Place the pieces onto the prepared baking sheet in a single layer.
Place the sheet into the preheated oven and bake for 15 minutes, then flip the chicken cubes over with tongs or a spatula.
Continue baking 10-12 minutes longer or until golden brown.
Serve with your favorite dip.