Baked Popcorn Chicken Recipe

Introduction

This baked popcorn chicken recipe is a crispy, flavorful twist on a classic favorite. Coated with crunchy crushed potato chips and baked to perfection, it’s a healthier alternative to fried chicken that the whole family will love.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs (cut into 1-inch chunks)
• 2 cups reduced fat buttermilk
• 3 cloves garlic (smashed)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional)
• Kosher salt and freshly ground black pepper (to taste)
• 3 cups crushed Sour Cream and Onion Kettle Brand® Potato Chips
• 1/4 cup unsalted butter (melted)
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. Step 1: Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place it on a baking sheet; set aside.
2. Step 2: In a large bowl, combine chicken, buttermilk, garlic, basil, oregano, thyme, cayenne pepper, salt, and pepper. Marinate for at least 30 minutes, then drain well.
3. Step 3: Working in batches, dredge the chicken pieces in crushed potato chips, pressing gently to coat. Place coated chicken onto the prepared baking sheet and drizzle evenly with melted butter.
4. Step 4: Bake in the preheated oven, turning the pieces halfway through, until crisp and cooked through, about 20–25 minutes.
5. Step 5: Serve immediately, garnished with fresh parsley if desired.

Tips & Variations

• For extra crunch, double coat the chicken by dipping once more into the buttermilk and potato chips before baking.
• Swap out the Sour Cream and Onion chips for your favorite flavored chips to customize the seasoning.
• Use chicken breasts if preferred, but reduce marinating time to 20 minutes to prevent drying out.
• If you want a spicier kick, increase cayenne pepper or add a pinch of smoked paprika to the marinade.

Storage

Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days. To reheat and keep them crispy, warm in a 375 degrees F oven for 8–10 minutes rather than microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

It’s best to use fresh chicken thighs and marinate them well. If using frozen, thaw completely before marinating to ensure even seasoning and cooking.

Can I make this recipe gluten-free?

Yes, substitute the potato chips with a gluten-free crunchy alternative such as crushed gluten-free corn chips or gluten-free breadcrumbs.

Baked Popcorn Chicken Recipe

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★★★★★

4.4 from 107 reviews

• Author: Julian
• Total Time: 1 hour
• Yield: 8 servings 1x
• Diet: Low Fat

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Description

This Baked Popcorn Chicken recipe offers a crispy, flavorful twist on classic fried chicken by using crushed potato chips as a crunchy coating and baking instead of frying. Marinated in a herb-infused buttermilk mixture, the chicken thighs stay juicy and tender while achieving a golden, crispy texture in the oven, making it a healthier and delicious option for a family-friendly meal or party snack.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 2 cups reduced fat buttermilk
• 3 cloves garlic, smashed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Coating and Topping

• 3 cups crushed Sour Cream and Onion Kettle Brand® Potato Chips
• 1/4 cup unsalted butter, melted
• 2 tablespoons chopped fresh parsley leaves (for garnish)

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Instructions

1. Preheat Oven and Prepare Rack: Preheat your oven to 400°F. Lightly coat a cooling rack with nonstick spray and place it on a baking sheet; this setup allows the chicken to bake evenly and stay crisp.
2. Marinate Chicken: In a large bowl, combine the chicken chunks with buttermilk, smashed garlic, dried basil, oregano, thyme, cayenne pepper (if using), kosher salt, and black pepper. Let the chicken marinate for at least 30 minutes to enhance flavor and tenderness. After marinating, drain the chicken well to remove excess buttermilk.
3. Coat Chicken in Potato Chips: Crush the potato chips into coarse crumbs. Working in batches to avoid overcrowding, dredge the marinated chicken pieces in the crushed potato chips, pressing firmly to ensure an even and thorough coating.
4. Arrange and Add Butter: Place the coated chicken pieces on the prepared baking rack arranged on the baking sheet. Drizzle the melted butter evenly over the chicken to promote browning and crispness.
5. Bake Chicken: Bake in the preheated oven for 20-25 minutes, turning each piece halfway through cooking to ensure even crisping and thorough cooking. The chicken should be golden brown and cooked through.
6. Garnish and Serve: Remove from the oven and immediately garnish with chopped fresh parsley before serving for a pop of color and fresh flavor. Serve hot for best texture and taste.

Notes

• Using boneless, skinless chicken thighs keeps the meat juicy and flavorful.
• Marinating for at least 30 minutes is essential for tender and flavorful chicken.
• Crushed potato chips add a unique crunchy texture and flavor, but feel free to substitute with breadcrumbs or crushed crackers if preferred.
• Drizzling melted butter helps achieve a deep golden color and crisp crust when baked.
• Ensure pieces are spaced on the rack to allow hot air circulation for even cooking.
• Turning the chicken halfway through baking prevents sogginess and promotes uniform crispiness.
• Serve immediately to enjoy the peak crispiness of the coating.

• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: baked popcorn chicken, crispy chicken, oven-baked chicken, potato chip chicken, easy chicken recipe, healthy chicken, party snack, juicy chicken thighs