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Yields:
8 serving(s)
Prep Time:
10 mins
Total Time:
40 mins
Cal/Serv:
406
Jump to recipeSkip the freezer aisle selection and make your own popcorn chicken right at home! This easy recipe comes complete with a honey mustard dipping sauce that makes the whole thing addictive and downright irresistible.
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Ingredients
For the chicken
Extra-virgin olive oil
- 2 lb.
skinless chicken breast, cut into 1" pieces
Kosher salt
Freshly ground black pepper
- 2
large eggs, beaten
- 2 cups
panko bread crumbs
- 1/2 cup
cornmeal
- 1/2 cup
freshly grated Parmesan
- 1/2 tsp.
cayenne pepper
For the dipping sauce
- 1/2 cup
mayonnaise
- 1 Tbsp.
Dijon mustard
- 1 tsp.
honey
- 1/8 tsp.
cayenne pepper
Directions
- Step 1Preheat oven to 400° and grease two large baking sheets with oil. Season chicken with salt and pepper.
- Step 2Add eggs to a medium shallow bowl. In a separate shallow bowl, whisk together bread crumbs, cornmeal, Parmesan, and cayenne. Season with salt.
- Step 3Working in batches, add chicken to eggs then dredge in bread crumb mixture until fully coated. Spread chicken in even layers on prepared baking sheets.
- Step 4Bake chicken until golden and cooked through, flipping halfway through, about 25 minutes.
- Step 5Meanwhile, make dipping sauce: In a small bowl, mix together mayonnaise, mustard, honey, and cayenne until fully combined.
- Step 6Serve chicken with dipping sauce.
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