2poundsboneless skinless chicken breasts, cut into bite-sized pieces (about 2-3 large breasts)
4 1/2cupscorn flakes cereal, lightly crushed
½teaspoonsalt and pepper
Place chicken pieces in a bowl or ziplock bag and add flour, stirring or shaking to coat completely. Set aside.
Add eggs, milk, salt and pepper, garlic powder and paprika to a bowl and stir to combine. Set aside.
In another shallow bowl combine crushed cornflakes.
Dip each piece of flour-coated chicken into the egg mixture, followed by the cornflakes, gently pressing the cornflake mixture into the chicken.
To Bake. Place chicken on a parchment lined baking sheet and bake at 400 degrees F for 10 minutes. Flip chicken and bake for another 7-8 minutes or until cooked through.
To Fry: Heat a few inches of vegetable oil in a pot. Once hot, work in batches to lower the chicken into the oil and cook for 3-4 minutes, until cooked through. Remove to a paper towel lined plate.
To Air Fry: Spray the bottom of the fry basket with nonstick cooking spray and place half of the chicken pieces into a single layer in the basket. Generously spray the top of each piece of chicken with cooking spray. Air Fry at 360 for 3 minutes. Open air fryer, flip chicken pieces to the other side, and spray tops again with cooking spray. Increase air fryer temperature to 400 degrees and cook for 2-3 more minutes, or until crisp and cooked through.
Yield: Makes about 40 pieces.Make Ahead Instructions: All you need to do is coat the chicken pieces in the flour, cover and refrigerate for up to 24 hours.Reheating Instructions: If you're using an air fryer, spread the chicken into a single layer, spread apart in the basket. Cook for 2-3 minutes, until warmed and crisp. Or, set the oven to 325 degrees F and bake for about 10 minutes on a lightly greased baking rack or baking sheet. We don't recommend using the microwave since the chicken will lose its crispy exterior, but if you're in a hurry and don't mind sacrificing the crunch, just transfer the chicken to a microwave-safe plate and cook until warmed.Freezing Instructions: Allow chicken to cool to room temperature, then space the chicken out on a baking sheet that will fit into the freezer. Keep chicken in freezer for about 1 hour or until mostly frozen, then transfer to a freezer bag and freeze for up to 3 months. To reheat, place frozen popcorn chicken on a baking sheet and bake at 425 degrees F for about 15 minutes or until heated through.Recipe Variations:
No cornflakes? Try potato chips in any flavor (kettle chips work great!), panko, or panko AND cornmeal for an extra crispy crunch!
Dairy-free. Replace cow's milk for soy, almond, or other non-dairy milk.
Dark or white meat — your choice! Replace chicken breast for chicken thighs, or use full chicken tenderloins for "chicken-strip" style.
Make it sweet. Sub honey for eggs. Use 1 tablespoon honey for every 1 pound of chicken. For optimal flavor, marinate the honey and spices for about 20 to 30 minutes in a resealable bag.
Use full-flavored buttermilk in place of regular milk.