This week, I saw a video for deep fried popcorn online and boy I looooove popcorn chicken! My mom used to pack it in my lunch when I was little, and I always had to celebrate a little when I found it in my lunchbox. I wanted to try a healthy twist on popcorn chicken by making it in my Air Fryer, but you can also try this recipe in the oven!
Servings: 4
Calories per serving: 145 cal
Protein per serving: 21 g
Carbs per serving: 6 g
Ingredients:
2 boneless, skinless chicken breasts
1 cup flour (you should have some left over from breading)
¼ cup Panko bread crumbs
1 egg
¾ cup skim milk
2 tablespoon lemon pepper (divided)
Directions:
1. Mix flour, bread crumbs, and 1 tablespoon lemon pepper together in large bowl
2. Mix egg and skim milk together in a separate bowl
3. Cut chicken beasts into bite-sized chunks
4. Dip chunks into flour mixture, then in egg mixture, then in flour mixture again
*5. AIR FRYER USERS: place your chicken into the air fryer, spray with 1 teaspoon olive oil spray, and cook for ~25 mins (shake every 5 mins to ensure even cooking)
*5. OVEN USERS: preheat your oven to 425 degrees. Line a pan with aluminum foil and spread chicken onto pan. Spray chicken with 1 teaspoon olive oil and then bake for ~20 mins or until chicken is fully cooked (flip chicken ½ way through)
6. Remove from cooking source, and sprinkle with remaining 1 tablespoon lemon pepper
7. Enjoy!
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