Description
Savory popcorn chicken delights with crispy, bite-sized morsels of seasoned chicken. Crunchy exterior and juicy interior make this recipe a crowd-pleaser you’ll crave again and again.
Ingredients
Scale
- 1 ½ lbs (680 g) chicken thighs, boneless, skinless, cut into 1-inch chunks
- 2 cups (480 ml) buttermilk, reduced fat
- 3 cloves garlic, smashed
- 3 cups (270 g) potato chips, Kettle Brand® Sour Cream and Onion, crushed
- ¼ cup (60 ml) butter, unsalted, melted
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp cayenne pepper (optional)
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
- 2 tbsps parsley leaves, fresh, chopped
Instructions
- Marination Preparation: Whisk buttermilk, garlic, basil, oregano, thyme, cayenne, kosher salt, and black pepper in a large bowl to create a vibrant flavor infusion.
- Chicken Immersion: Submerge chicken chunks completely in the marinade, refrigerating for 30 minutes to allow deep flavor penetration and meat tenderization.
- Coating Creation: Pulverize potato chips into fine, uniform crumbs using a rolling pin or food processor, preparing a crispy exterior medium.
- Breading Process: Drain chicken pieces on paper towels, then meticulously coat each chunk in crushed potato chip crumbs, pressing firmly to ensure complete coverage.
- Oven Preparation: Preheat oven to 400°F (200°C), positioning a wire rack sprayed with nonstick cooking spray over a rimmed baking sheet for optimal air circulation.
- Strategic Arrangement: Distribute breaded chicken pieces on the rack, maintaining spacing to promote even cooking and maximum crispiness.
- Flavor Enhancement: Drizzle melted unsalted butter over the coated chicken to promote golden browning and add rich depth of flavor.
- Baking Technique: Roast for 20-25 minutes, rotating the baking sheet midway to ensure uniform cooking and consistent crisp texture.
- Doneness Verification: Confirm chicken reaches an internal temperature of 165°F (74°C) with a golden, crunchy exterior.
- Serving Finale: Rest chicken for 2-3 minutes, allowing juice redistribution, then garnish with fresh parsley and serve immediately with preferred dipping sauce.
Notes
- Marinate Strategically: Refrigerate chicken in buttermilk mixture exactly 30 minutes to maximize flavor absorption and meat tenderness without making texture mushy.
- Crush Chips Carefully: Use consistent, fine crumb size when crushing potato chips to ensure even, crispy coating that adheres perfectly to chicken pieces.
- Butter Boosts Browning: Drizzling melted butter before baking guarantees golden, extra-crispy exterior with rich, enhanced flavor profile.
- Temperature Check Matters: Always confirm chicken reaches 165°F internal temperature to ensure safe consumption while maintaining juicy, tender meat texture.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 415
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 85 mg