Popcorn chicken… that uses ACTUAL POPCORN!? Yes, that’s right, and it’s not fried at all! It’s HEALTHY popcorn chicken!
black pepper to taste
16 Ounce chicken breast boneless skinless
1 Tbsp dijon mustard
3 Tbsp egg whites
1 tsp garlic powder
1 cup greek yogurt
1 cup oats
4 cups popcorn
salt to taste
In a large mixing bowl combine greek yogurt, egg whites, dijon mustard (OPTIONAL), pep, and salt. This will be the wet portion of our dredging mixture.
Once thoroughly mixed, add your raw chicken cut into bite-sized pieces and coat them completely in the mixture.
Allow these to soak while you get your dry mixture ready.
Grab your food processor and lightly pulse your popcorn until it’s broken up into smaller pieces, but not a flour.
Next, do the same with the oats.
Combine the oats and the popcorn, and add the garlic powder and salt and pep. Stir to combine.
Now we’ll set up our dredging station, starting with the wet mixture with our chicken bites, then our dry mixture, and finally a baking sheet lined with foil and sprayed.
Grab a piece of chicken from the wet mixture and dredge it through the dry mixture, coating thoroughly.
Transfer to your baking sheet. Repeat until you’ve coated all of your popcorn chicken bites!
Sprinkle on some remaining dry mixture and spray lightly with cooking spray before baking at 425 degrees fahrenheit for about 15 minutes.
Devour warm! Optional: serve with maple dijon dipping sauce (2 parts greek yogurt, 1 part maple syrup and 1 part dijon mustard)
Serving: 4 oz
serves 4 servings