Oven baked popcorn chicken within sweet and creamy dip

My crispy popcorn chicken are perfect for dinner after a busy workday. Healthy, delicious and easy to make, I love serving them with my fresh veggie salad for a quick and satisfying meal. They also work wonderfully as a snack served alone or with fries or/ and onion rings and crudité; they are always a hit on movie nights.

Ingredients (For 2 portions)

For popcorn chicken:

  • 300 g of chicken thighs cut in 1 inch pieces
  • A heaped 1/4 tsp of salt; (roughly about 1/4 tsp and a pinch)
  • A heaped 1/4 tsp teaspoon of chilli powder; (roughly about 1/4 tsp and a pinch)
  • 1/2 tsp of onion powder; (roughly about 1/4 tsp and a pinch)
  • 3/4 tsp of dried herbs of your choice; I love a blend of parsley and oregano
  • A clove of garlic, grated
  • Zest from1/2 a lime
  • 1 tablespoon of oil
  • 50 grams of breadcrumbs or 50 grams (usually a thick cut slice) of lightly toasted bread
  • A pinch of turmeric for colour; roughly about 1/8 of a tsp

For the dip:

  • 2 tbsp of mayonnaise
  • 1 tbsp of sweet chilli sauce
  • About 1 tsp of lime juice


  • Preheat the oven at 190° C.
  • Add 2/3rds of the salt, chilli powder, dried herbs and onion powder to the chicken saving a little of each to mix with the breadcrumbs.
  • Add in all of the garlic, lime zest and the oil, mix well and set it aside.
  • If you have ready-made breadcrumbs, mix in the rest of the dried herbs and spices, and the turmeric. Alternatively, place the toast and rest of the ingredients in a food processor and pulse until you get slightly coarse breadcrumbs.
  • Place half of the breadcrumbs on a white plate and place the pieces of chicken on on it.
  • For the rest on top and press to coat well.
  • Pleace the chicken on a wide baking tray lined with parchment paper and bake for 20-23 minutes until crisp.
  • Meanwhile, mix all the ingredients for the dip and set aside.
  • Enjoy immediately on its own as a snack or with salad and some carbs for lunch/ dinner!

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