I had a lot of cornflakes left over from one of the recent recipes I posted (Crispy Pan-fried Pork Chops) which I thought was really good, so I decided to give this Baked Chicken Poppers Recipe with Parmesan Ranch Sauce recipe a try. The chicken poppers have an excellent combination of flavors, have a delicious coating, and go well with the creamy Parmesan Ranch Sauce.
This is another simple and good recipe. Enjoy.
Baked Chicken Poppers Recipe with Parmesan Ranch Sauce Recipe
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Baked Chicken Poppers Recipe with Parmesan Ranch Sauce Recipe
Scale
Ingredients
- 1 pound chicken tenders (cut into bite size pieces)
- 2 garlic cloves (finely minced)
- ½ teaspoon salt (divided)
- ½ teaspoon ground black pepper
- ½ cup flour
- 2 ½ cups cornflakes
- 2 tablespoons grated parmesan cheese
- ¼ teaspoon paprika
- ¼ teaspoon granulated garlic
- ¼ cup buttermilk
- Parmesan ranch sauce
- 1 cup sour cream
- ¼ cup mayonnaise
- 1/3 cup grated Parmesan cheese
- 1 clove garlic
- zest of 1 lemon
- 2 teaspoons lemon juice
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 1 tablespoons dried chives
Instructions
Directions for sauce
- Mix the sauce ingredient together in a food processor or blender and process until smooth. Place the sauce in a bowl and set aside in the refrigerator to blend the flavors while preparing the chicken.
Directions for chicken
- Preheat oven to 400F.
- Place the chicken pieces into a medium bowl; add the fresh garlic, ¼ teaspoon salt, and ¼ teaspoon ground black pepper and toss to combine. Marinate the chicken in the spice mixture while you prepare the remaining ingredients.
- Place the flour in a large food grade plastic bag.
- Place the cornflakes, Parmesan cheese, paprika, a ¼ teaspoon of salt, and a ¼ teaspoon of ground black pepper and granulated garlic into a food processor or blender and process until the mixture is finely crumbled. Add the mixture to another large food-grade plastic bag.
- Place the chicken pieces into the bag with the flour and shake to coat the chicken pieces well.
- Place the flour-coated chicken pieces into a medium-size bowl and drizzle buttermilk over them. Gently fold the chicken to coat them with the buttermilk.
- Place the coated chicken pieces in the bag with the cornflake mixture and shake to coat the pieces well. (I did this in 2 batches)
- Place each of the chicken pieces in a single layer onto a baking sheet lined with aluminum foil lightly sprayed with cooking spray. Spray a light layer of cooking spray over the chicken pieces. Bake for 20 minutes or until fully cooked (the internal temperature has reached 165 degrees F.).
- If you want the chicken extra crispy, turn the broiler of the oven on, and broil for 2 minutes. Serve with dipping sauce.
Adapted from blogchef.net