Description
Potato Chip Crusted Popcorn Chicken Nuggets are bite-sized, juicy chicken bites coated in crispy crushed potato chips—perfect for a fun snack, party appetizer, or family dinner.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups crushed potato chips
- Cooking oil or spray for baking/frying
Instructions
- Season chicken pieces with salt, pepper, garlic powder, and paprika. Marinate in buttermilk for at least 15 minutes.
- Place potato chips in a zip-top bag and crush to small, breadcrumb-like pieces.
- Set up dredging stations: one bowl with flour, another with beaten eggs, and a third with crushed chips.
- Dredge each chicken piece first in flour, then egg, then press into potato chips to coat evenly.
- For baking: Preheat oven to 425°F (220°C), line a sheet with parchment, spray lightly with oil, and bake nuggets for 15–18 minutes, flipping halfway until golden and cooked through. For frying: Heat oil in a skillet over medium-high heat and fry nuggets 2–3 minutes per side until crisp.
- Place cooked nuggets on a rack or paper towels, let them cool for a few minutes, then serve while crispy.
Notes
- Garnish with chopped cilantro, parsley, or a squeeze of lemon/lime for freshness.
- Great with sides like coleslaw, sweet potato fries, or a simple green salad.
- Offer dipping sauces such as honey mustard, ranch, ketchup, or sriracha mayo.
- Leftovers keep in the fridge up to 3 days; reheat in oven or air fryer at 375°F for 8–10 minutes to maintain crispiness.
- Freeze cooked nuggets individually on a tray, then store in a bag for up to 2 months; reheat as above.
- To make gluten-free, use GF flour and GF potato chips.
- You can air‑fry at 400°F for 10–12 minutes, shaking halfway, for a lighter version.
- Press the chips firmly onto chicken and dry pieces well before dredging to help them stick.
