Description
This baked popcorn chicken recipe features tender chunks of boneless, skinless chicken thighs marinated in a flavorful buttermilk and herb mixture, then coated with crushed Sour Cream and Onion potato chips for a deliciously crispy and savory bite. Oven-baked to perfection, it’s a healthier alternative to fried chicken, perfect for a satisfying meal or party appetizer.
Ingredients
Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 2 cups reduced fat buttermilk
- 3 cloves garlic, smashed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Coating and Topping
- 3 cups crushed Sour Cream and Onion Kettle Brand® Potato Chips
- 1/4 cup unsalted butter, melted
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat and Prepare Rack: Preheat your oven to 400 degrees Fahrenheit. Lightly coat a cooling rack with nonstick spray and place it on a baking sheet to allow excess fat to drip while baking, ensuring crispiness.
- Marinate Chicken: In a large bowl, combine the chicken chunks with buttermilk, smashed garlic, dried basil, oregano, thyme, optional cayenne pepper, kosher salt, and freshly ground black pepper. Stir to coat evenly and let marinate for at least 30 minutes to tenderize and infuse flavor. After marinating, drain the chicken well to remove excess liquid.
- Coat Chicken with Chips: Working in batches, dredge each piece of chicken in the crushed sour cream and onion potato chips, pressing firmly to ensure they adhere well, creating a crunchy crust.
- Arrange and Drizzle Butter: Place the coated chicken pieces onto the prepared baking sheet with the rack. Drizzle the melted butter over the chicken to enhance browning and add richness during baking.
- Bake the Chicken: Bake in the preheated oven for 20 to 25 minutes, turning the chicken pieces halfway through to ensure even crisping. Bake until the chicken is cooked through and the coating is golden and crispy.
- Garnish and Serve: Remove from oven and immediately garnish with chopped fresh parsley for a burst of color and freshness. Serve hot for the best texture and flavor.
Notes
- Marinating the chicken in buttermilk helps tenderize and flavor the meat deeply.
- Crushing the kettle chips finely will make the coating stick better and crisp up nicely.
- Turning the chicken halfway through baking ensures even cooking and browning.
- Use a cooling rack over a baking sheet to allow air circulation and prevent sogginess.
- This recipe can be customized by using different flavored chips or adding extra spices to the marinade.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
