Popcorn Chicken
Recipes from Dietitian Jenn Messina
Jenn Messina is an experienced Registered Dietitian and a mom of two energetic kids. To her, food is life! It nourishes our bodies, minds, and spirits and connects us to each other and to our heritage.
After graduating from the University of British Columbia, she spent the last 16 years working as a Registered Dietitian with thousands of people of all ages and backgrounds. With so much nutrition information on the web, it can be frustrating, confusing and overwhelming. Jenn became an RD because she is passionate about helping people and truly enjoys learning about your life, work, families, and diets.
Jenn Messina
This recipe is a hit with adults & kids alike and will be the perfect appetizer for your next get together. The chicken remains crispy on the outside and juicy on the inside and best of all it is baked! 6 servings
Ingredients:
1.5lbs boneless skinless chicken breasts, cut into 1” chunks
2 cups buttermilk
1 ½ tsp salt
1 ½ tsp dried thyme
1 ½ tsp oregano
1 ½ tsp garlic powder
1 ½ tsp onion powder
½ tsp black pepper
½ cup grated parmesan cheese
4 cups corn flakes
Olive oil
Instructions:
Heat oven to 400F, line a baking sheet with parchment paper.
Chop chicken into 1” cubes and set aside in a large bowl.
To the bowl, add 2 cups buttermilk, 1 tsp salt, 1 tsp thyme, 1 tsp dried oregano, 1 tsp garlic powder, 1 tsp onion powder, ¼ tsp black pepper. Marinate for 30-60 minutes (or overnight).
In a large ziploc bag combine cornflakes, ½ tsp salt, ½ tsp thyme, ½ tsp oregano, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp black pepper, and ½ cup grated parm cheese. Close the ziploc and crush the cornflakes & mix the seasoning in the bag. Pour onto a plate.
Drain chicken and buttermilk mixture. Next take a few pieces of chicken and toss in cornflakes mixture. Pressing as necessary to coat completely.
Place chicken on the line baking sheet and drizzle with olive oil. Cook for 18-20 minutes, turning the chicken halfway, until crisp & golden brown.
