Easy, crunchy, sticky, saucy chicken poppers that are coated and baked, not fried.
I like to think I’m a PRO at football snacks. I would play in the snack Super Bowl every year if there was a snack Super Bowl. This is not meant to brag; I’m just a very good football snack maker! And one of my all-time, kick you in the pants football snacks to make is popcorn chicken. Actually, it’s these bacon wrapped cheesy stuffed jalapeños, but you already knew that. Second place is popcorn chicken aka little breaded chicken bites that are super juicy on the inside, crunchy on the outside, and served with an array of dipping sauces including but not limited to ketchup, honey mustard, and BBQ sauce.
And guess what? I bake my popcorn chicken!
I love homemade popcorn chicken and one of my favorite varieties to make is this honey BBQ version. Basically plain popcorn chicken bites submerged in a tangy and sweet honey BBQ sauce while they’re still warm. The sauce is sticky and its flavor sinks into that crispy popcorn chicken breading. It’s all absolutely incredible and you don’t even need a dipping sauce!
The breading! It’s easy peasy stuff. There are 3 layers of breading. But don’t get scared, it’s all super simple. First you’ll need flour. The chicken pieces will get a coating of flour prior to taking a dunk in egg. The flour helps the egg stick, the egg helps the crunchy coating stick. So, you’ll have a few bowls happening on your counter but I promise the clean up is a cinch.
For a super crunchy and thick coating—we’re going to use crushed corn flakes cereal just like we do for buffalo chicken fingers. The cereal is key to having that superb crunch. Our cornflake crumbs will be mixed with some seasonings for added flavor like salt, pepper, smoked paprika (YES!!), and garlic powder. It’s all very yum.
Then you’ll bake the popcorn chicken until super crisp. Usually just under 20 minutes or so, but keep your eye on them. If your bites are cut very small, it might only be about 15 minutes. Use your best judgment. These are hard to mess up.
Look how golden and crisp.
The honey BBQ sauce is nothing more than these 3 ingredients: your favorite BBQ sauce, honey, and a little ketchup. It’s all warmed together over the stove to sort of thin it out, then poured over the warm chicken. Give it a toss, taste test, and GASP you’ve met your new favorite game day snack. Also works perfectly as an easy dinner option served with sweet potato fries. And, I’m being super serious here, is really good on salad. Chopped up on top of a lettuce/tomato/cucumber/bacon crumble/shredded cheddar cheese action. Good glory! It’s fantastic.
More Favorite Snacks & Appetizers
- Stromboli
- Soft Pretzels & Beer Cheese Dip
- Pizza Pull Apart Rolls
- Crab Dip (Maryland Style)
- Cold Veggie Pizza
Baked Honey BBQ Popcorn Chicken
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: serves 8
- Category: Appetizer
- Method: Cooking
- Cuisine: American
Description
This crunchy, saucy, and crowd pleasing baked honey BBQ popcorn chicken is the easiest appetizer or bite-sized dinner you can make!
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 5 cups (140g) corn flakes cereal, crushed lightly
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 2 large eggs
- 1/4 cup (60ml) milk
Easy Honey BBQ Sauce
- 3/4 cup (222g) your favorite BBQ sauce (I like Sweet Baby Rays Original)
- 1/4 cup (85g) honey
- 1/4 cup (68g) ketchup
Instructions
- Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Place the bite-sized pieces of chicken in a large bowl. Add flour and stir to coat each piece. Set aside.
- Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a large bowl. Set aside. Whisk the eggs and milk together in a small bowl.
- This next step gets your hands a little messy so have paper towels nearby. Dip each piece of chicken in the egg mixture, letting any excess drip off. Then generously roll in the cornflake mixture, shaking off any excess. Place onto the prepared baking sheet. Repeat with all chicken bites.
- Bake for 18 minutes, flipping once at the 9-10 minute mark. (During this time, I make the sauce in step 6.) Remove from the oven and allow to cool for 5 minutes.
- Heat the sauce ingredients in a small saucepan over medium heat for 6-7Â minutes, whisking occasionally.
- Carefully place the chicken bites into a large bowl. Pour the warm honey BBQ sauce on top and gently stir to coat. Serve warm. Leftovers keep well in the refrigerator for up to 1 week. Reheat in the microwave until warmed through.
Notes
- Make Ahead & Freezing Instructions: Prepare the popcorn chicken through step 4. Refrigerate for up to 1 day before continuing with step 5. You can also freeze the baked popcorn chicken before tossing in the honey BBQ sauce. Bake frozen popcorn chicken in a 350°F (177°C) oven for 20 minutes or until warmed through.
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Glass Mixing Bowls | Wooden Spoon
- Plain Popcorn Chicken: You can leave the popcorn chicken plain. Simply add a little more seasoning (salt, pepper, smoked paprika, and garlic powder) to the cornflake mixture and leave off the honey BBQ sauce.
My husband and I loved this chicken and were impressed by the crispy texture. We ate this chicken as the main dish for dinner, served with white rice and green onions. We used Japanese barbecue sauce (Bachan’s), and added Japanese mayo (kewpie) as an extra condiment. I will add this recipe to my regular rotation for dinners! Next time, we’ll try it with Japanese cucumber salad and furikake! I’m inspired to also try using the cornflake breading technique for French Toast in the oven! Thanks Sally!
This looks delicious! I can’t use dairy, any suggestions what I can used instead of milk?
Hi Sylvia, you can use a non-dairy milk like plain almond milk or soy milk instead.
These were a hit for my wife and I. They are better then any of the restaurants wings in our areas.
My picky 4 year old loved these! He doesn’t usually eat much at dinner time but he couldn’t get enough of these!
What did you serve with for sides?
Oh my, why did I wait so long to try this chicken recipe?! I love that this not only tastes wonderful but it is simple and BAKED with no oil or fat!! Who would have ever thought smashing up corn flakes (plus a few simple ingredients) would result in a winning chicken recipe? Sally, just to let you know how many age groups love what you do, I’m 78. So many recipes to try…
Anyone try to make these with an air fryer?
I was wondering the same thing. I think it would work.
We haven’t tested these in an air fryer but I’m sure it would work!
Do you have a gluten free corn flake substitute you recommend? I really want to make these for a large group, many of whom are gluten free.
Hi Heather, We haven’t tested any gluten free alternatives to corn flakes but let us know if you try anything!
Sprouts carries gluten free corn flakes
Easy and delicious. My whole family loved them!
Go with the Corn Flakes folks… it’s what makes it crispy! I followed a couple suggestions from previous reviews and added the spices in with the flour to coat the chicken. After baking I sauced the pieces and placed them back on the tray to bake an additional 5 minutes at 400F….Oh boy!!! So good!! I also used chicken thighs…about 1 1/2 pounds…made way more than I figured, but so yummy!!!
Came out sooo good! My family & I loved this recipe.
Hi,
Can I prepare through step 4 earlier in the day, put it in the refrigerator then bake it when I’m ready? Also how can I keep this warm?
Hi Linda, absolutely. You can prepare through step 4 and leave in the fridge for up to a day before continuing with step 5. The finished chicken stays warm for quite a while while serving, but feel free to reheat in the microwave to your liking while enjoying leftovers.
We all loved this recipe!!
One of my favourite recipes now, made this with egg fried rice on the side. It was amazing, and mouth-watering, definitely worth it, and will be making it again.
Hi Sally,
Thank you for your great recipes.
Will this recipe work if I use chicken drumsticks?
Thank you.
Yes, it should!
Can I use boneless skinless chicken thighs?
Sure can!
These turned out amazing! I should have doubled the recipe because my family wanted seconds and thirds!! Will definitely be making again!
This is just wonderful…Hands down one of the best chicken recipes I’ve ever come across…This is a definite keeper…Thank you for sharing!
I saw these in your Super Bowl email and couldn’t wait until Sunday to make them! Had them for dinner last night and the whole family devoured them. Making them again this weekend. They’re pretty easy!. Thanks Sally!
Can I use regular paprika instead of smoked? Will it mess with the flavor? Thanks!
It will have a slightly different flavor but you can use it!
Good stuff! Husband said he liked these more than the ones we usually order from our favorite wing joint. Was less $$$ too! Thanks Sally!
Thanks so much for sharing this recipe! I would’ve never thought to use corn flakes. It was perfectly crispy and the sauce was delicious. Perfect wings for the Super Bowl.
Sally,
Thank you for another delicious recipe! My family of six, including some very picky, I mean selective, eaters, ALL ate this for dinner tonight. That’s a huge win for this mama. We’ve always loved your desserts. I can’t wait to try more of your dinner recipes.
Thank you so much!! God bless you!
I had to double the recipe but these were delicious! I actually poured the sauce over them and baked them with the sauce at 400 for 5 minutes! It thickened the sauce and gave the top an extra crispy coat! Yummy!
This chicken is very good. I was surprised how crispy it came out. My kids loved it. Plain or with sauce its very good.Â
Can you use bread crumbs instead of cornflake crumbs?
They won’t be as crunchy/crisp, but yes!
These are fantastic. I have made them almost weekly for the last 3-4 months. Definitely a staple in the meal rotation now. I serve with French fries and we like it better (and it is cheaper) than going out to eat at Buffalo Wild Wings. Thanks for the awesome recipe.
Made these for supper and had salads and mashed potatoes and that popcorn chicken was a hit! Thanks for a great savory recipe.