American · Dinner
Popcorn Chicken
Bite-sized chicken breast pieces marinated in seasoned buttermilk, coated in a light cornstarch and paprika crust, then oven-baked crisp rather than deep-fried. Cumin, garlic, and cayenne carry the savoury heat. Served with crunchy celery sticks, crisp bell pepper strips, and lemon wedges.
$3
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
208Calories
25.2gProtein
5.2gFat
11.8gCarbs
2.6gSugar
2.3gFiber
413mgSodium
64mgChol
1.1gSat Fat
378mgPotassium
78mgCalcium
1.6mgIron
0.3mcgVitamin B12
20mgVitamin C
Goes well with
Light Lager
local
Unsweetened Iced Tea
international
gluten-free
egg-free
low-carb
low-cholesterol
low-calorie
Instructions
1
Prep
Cut chicken breast into bite-sized pieces, pat dry with paper towel, and drain chickpeas thoroughly on a clean towel.
2
Marinate
Combine chicken with buttermilk and salt in a bowl, cover, and rest 20 minutes until plump.
3
Dredge
Toss drained chicken with cornstarch, paprika, garlic powder, cumin, and cayenne until evenly coated.
4
Roast
Spread chicken and chickpeas on oiled tray and bake at 425°F (220°C) for 18 minutes, turning once, until golden.
5
Plate
Serve hot chicken and chickpeas with celery sticks, bell pepper strips, and lemon wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz397g chicken breast, cut into bite-sized pieces
- 6 tbsp90ml buttermilk
- 2 tbsp2 tbsp cornstarch
- 1 1/2 tsp1 1/2 tsp paprika
- 1/2 tsp1/2 tsp garlic powder
- 1/2 tsp1/2 tsp ground cumin
- 1/4 tsp1/4 tsp cayenne
- 1/4 tsp1/4 tsp salt
- 1 tsp1 tsp olive oil
- 3 oz86g celery
- 3 oz86g bell pepper
- 22 lemon wedge
- 4 tbsp56g canned chickpea, drained and patted dry
