This healthier version of spicy, crispy, and baked Popcorn Chicken is scrumptious. It makes for the perfect kid-friendly snack, and big kids love it too. If you’re looking for flavorful, garlicky, tender, and juicy popcorn chicken, this is for you.
The first time I had fried chicken was after my marriage when I visited my in-laws for the first time. We were invited to a dinner. My mum in law’s sister was known for her CHICKEN PAKORAS. They would get to know very quickly, that the newlywed girl was not shy about showing her love for food. Among all the chaos and the hustle, the chattering, the food that was being passed around, I got very curious. Curious about the person who was behind the food. I slowly crept into the kitchen to see who was sending out that plate of crispy, spicy red chicken pakoras in particular. There she was. Aunty was standing right there with the corner of her saree tucked into her waist, very busily looking at three stoves. One had biryani going, one had some curry, and the other had a large kadahi with oil and the CHICKEN.
She was so gracious to give her biggest smile and loudest welcome. She asked me, “Do you like to cook?” I said I’d love to learn, and they all were absolutely thrilled to find a young girl to teach and to share their love of food.
I remember that day, I stood over her shoulder and noticed how carefully she was mixing the biryani and how gently she was dropping the chicken in oil, with butter fingers. As soon as she spooned out a large portion of small chicken bites with a holed ladle, she put it on a plate lined with a towel to drain the excess oil. To my surprise, she told me to try one. I was thrilled. I took a small piece of chicken, HOT of the oil, “careful,” she said, and slowly biting into the juiciest chicken bites I had ever eaten. She was thrilled looking at my expression.
A year later when I was comfortable enough to ask them for recipes, and when I remembered to take my little burgundy diary, I wrote down everything I wanted to learn. Those chicken pakoras, the vegetable chutney (in the book), and so many other recipes are staples at our home.
We Indians definitely don’t shy away from our fried food addiction for snack time. Although I do love my raw banana bajji, vegetable pakoras, and chicken pakoras, these spicy crispy baked popcorn chicken have become a favorite at home. I love that they’re baked.
Popcorn chicken reminds me of the “shake shake” chicken I was addicted to many years ago. It came in an ice cream sort of container with a sauce on top, and you had to shake it up until all the sauce stuck to the chicken bites. It was BOMB. Do any of you remember it?
Although I don’t eat fried chicken outside now, my boys do like to indulge once in a while.
Tips on Spicy Crispy Baked Popcorn Chicken
The key to a good juicy chicken is the marinade. I like to marinate it overnight to get the best results. The buttermilk tenderizes the meat and adds a lot of flavor. When marinating the chicken, it is nice to add any flavoring you like. Here, I have pepper and a whole lot of garlic.
The coating is the next thing to focus. I like to dip the chicken in the outer coating twice for the extra crunch. Here I have used rice crispies. You can use oats, cornflakes, flavored chips or any coating you like. Liberally flavor the coating.
Do not drench the chicken in oil, it will get soggy. Lightly brush it or spray it and bake in the middle of the oven at a high temperature.
Have a great long weekend!! Happy Memorial Day!
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- Chicken strips- 6, cut to 2 inch pieces(wash and dry it completely)
- 1 cup buttermilk
- 2 tbsp finely chopped garlic
- 1 tsp freshly ground pepper
- 1 tsp salt
- 2 eggs
- splash of cream or milk
- ½ cup chickpea flour
- 2 cups rice crispies
- 1 tbspp garlic powder
- 1 tsp red chili powder
- ½ tsp pepper
- 1 tsp salt
- oil for spray Or use a brush and some oil
- Take a mixing bowl and add the buttermilk, garlic, pepper, salt and the chicken pieces. Mix well. Cover it and marinate it for 2-3 hours or upto 6 hours.
- When ready to bake, preheat the oven to 400 degrees for 20 minutes.
- Take the marinated chicken out and using a strainer/colander, add the chicken and drain out all the buttermilk. Set aside.
- In a shallow bowl, add the eggs, milk and mix it well. Set aside.
- In a food processor or blender add the rice crispies, chickpea flour, spices and blend it to a coarse powder. Pour and divide between two shallow bowls.
- Line the dipping station. First one bowl with the rice crispie mixture, the egg mixture, then the other rice crispie mixture.
- Take a baking tray and line it with a foil. Top it with a baking rack and liberally coat it with oil.
- Working in batches, dredge chicken in the rice crispie mixture, then dip in egg mixture, and last , pressing the rice crispy mixture very well . Place onto the prepared baking rack; spray with oil or brush lightly with oil.
- Place into oven and bake, turning pieces halfway through, until crisp and cooked through, about 20-25 minutes.
wow they look super crunchy and I bet they are addictive too. I am not a popcorn fan, but because of this, I need to get some to make this!