Ingredients
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4 Chicken Breastsor 8 chicken tenders
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1 1/2 cups Buttermilksee link for recipe
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1 1/2 cups All-Purpose Flour
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1 cup Masa Harina
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1 Tbsp Corn Starch(If frying, use 2 Tbsp)
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1 tsp Salt
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1 tsp Black Pepperor less if you don't want such a kick
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2 tsp Smoked Paprika
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1 tsp Cayenne Pepper
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1 tsp Garlic Powder
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1 tsp Dried Oregano
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1 tsp (optional) Chili Powderfor more heat
Directions
Steps
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1
Done
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Marinate the ChickenCut the chicken into small pieces. Add the chicken to the buttermilk. Refrigerate in a sealed container for at least 1 hour, or overnight is best. If you don't have buttermilk on hand, you can use milk and lemon juice: How to Make Buttermilk Substitute. |
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2
Done
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Preheat the oven to 400°F / 204°C. Line a baking sheet with parchment paper. |
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3
Done
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Make the Flour Dredge MixMix the masa harina, flour, corn starch, salt, pepper, and all the spices. The easiest and least messiest way is by doing so in a large ziplock bag. Otherwise use a bowl. |
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4
Done
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Dredge the chickenRemove the chicken from the buttermilk marinade and toss into the ziplock bag with the flour dredge mix. Seal and shake well to coat all the chicken pieces. |
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5
Done
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Bake the Chicken PopcornSpread out the popcorn chicken onto the lined baking sheet. Spray with olive oil or cooking spray. Bake for 12 minutes, then flip them over, spray again, and bake for another 8-10 minutes until golden brown. (Internal temperature 165°F / 73.8°C). |
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6
Done
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Try out this spicy Popcorn Chicken with waffles for an awesome brunch! To make the waffles: Amazingly Tasty Low Fat Waffles. To make the Peaches: Maple and Rosemary Glazed Peaches. To make the Maple Whipped Cream: Maple Whipped Cream. |
