Crispy Baked Popcorn Chicken with Honey Mustard Sauce
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Think you can't get crispy chicken from your oven? Think again! Toasting panko before breading the chicken gives us perfectly crispy baked popcorn chicken perfect for dipping in homemade honey mustard sauce!
Serves: 4
Ingredients
For the Chicken:
  • 1 ½ Cups Panko, gluten-free works, too!
  • ¼ Cup Mayonnaise
  • 2 Tablespoons Hot Sauce*
  • 1 Egg
  • 2 Tablespoons Flour
  • Salt & Pepper
  • 1 ½ lbs. Chicken Breast, cut into bite-sized pieces
  • ¾ Teaspoon Garlic Powder
  • 1 ½ Teaspoons Parsley
  • ¼ Teaspoon Cayenne, optional
For the Honey Mustard:
  • ¼ Cup Mayonnaise
  • ¼ Cup Honey
  • 3 Tablespoon Dijon Mustard
  • 2 Tablespoons Whole Grain Mustard
  • 1 Tablespoon White Vinegar
  • Salt & Pepper, to taste
Instructions
For the Chicken:
  1. Preheat oven to 425º convection (450º without convection).
  2. Spread the panko on a baking sheet and place it in the oven to toast while the oven preheats. You want the panko lightly golden, so keep an eye on it! Let it cool slightly.
  3. In a large bowl, combine the mayonnaise, hot sauce, egg, and flour. Season the mixture liberally with salt and pepper.
  4. In a shallow dish, toss the panko with salt, pepper, garlic powder, parsley, and cayenne.
  5. Toss the chicken into the wet mixture (I just add it all in!) and toss well to coat. Transfer a few pieces at a time to the panko and toss until evenly coated. Lay the chicken out in a single layer on a baking sheet (use the same one you toasted the panko on!) and repeat until all the chicken is coated.
  6. Drizzle the chicken lightly with olive oil and bake for 10 minutes. Flip the chicken pieces and cook for an additional 5-8 minutes or until crisp and golden brown. Let the chicken rest on the baking sheet for 5 minutes before serving.
For the Honey Mustard:
  1. Combine the mayonnaise, honey, mustards, and vinegar in a bowl and whisk to combine. Season the sauce with salt and pepper to taste. Serve the honey mustard alongside the popcorn chicken and enjoy!
Recipe Notes

*The hot sauce doesn't add heat, just a nice flavor punch. You can omit if you wish. 

 

*This recipe is freezer-friendly! Simply bake the chicken and let it cool before freezing in a single layer on a baking sheet. Once frozen solid, transfer the chicken to a bag. Bake the frozen chicken at 425º for about 15 minutes or until heated through.