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Tasty roasted pumpkin in white plate

Baked Popcorn Chicken

Who doesn’t love popcorn chicken? This is the quickest and easiest recipe that still delivers on delicious. We have made it gluten free so it can be served for friends without any worries and clearly leaves you as the hero!

Ingredients

For the marinade

400 gramsboneless, skinless chicken thighs (cut into 1 inch pieces)
1 cupbuttermilk (or whisked yoghurt + water)
1 tspgarlic, minced
1 tsporegano, dried
1 tspbasil, dried
1 tbspCuca Salts for Poultry
black pepper to taste

For the crumb

2 1/2 cupspotato chips, crushed
1 tsporegano, dried
1 tsponion powder
1 tspgarlic powder
1 tbsppaprika powder or chili powder for a kick
1 tbsppowdered sugar
Cuca Salts for Poultry to taste
oil for brushing

Method

  1. Mix all the ingredients in the marinade with the chicken and set aside for an hour.
  2. Pre-heat the oven to 200°C. Set a cooling rack on a baking sheet and spray or brush with oil.
  3. To make the crumb, pick the crumb coating mix all the ingredients well. The potato chips should be crushed to a breadcrumb like consistency.
  4. Now taking one chicken piece at a time, shake off the excess buttermilk and dip the chicken piece in the crumb coating making sure to dredge it evenly. Place the chicken on the prepared cooling rack. Repeat till all the chicken pieces are crumb coated.
  5. Brush or spray them lightly with oil and bake for 20-25 minutes, gently turning them halfway through till the pieces are cooked through and golden brown. Serve immediately and make friends even faster.