These Potato Chip Crusted Popcorn Chicken Nuggets are crispy, golden brown little flavor bombs with a savory, crunchy shell and a juicy center—and yes, they’re baked not fried! This easy homemade popcorn chicken recipe is made with bite-sized pieces of boneless skinless chicken breasts and Heluva Good! French Onion Dip, and it’s also gluten-free!
Why You'll Love It
This isn’t just another one of those fast food chain copycats—this is a homemade popcorn chicken recipe with a serious glow-up.
We’re talking crispy coating meets ultimate comfort food thanks to a crunchy layer of crushed Ruffles and a tangy, creamy buttermilk-style marinade using French Onion Dip (genius, right?).
No flour mixture, no dry ingredients mess—just bold, savory flavor in every bite!
The texture? Next-level. Think traditional fried chicken vibes but baked on a parchment-lined baking sheet at 400°F until golden brown and crunchy.
You don’t even need a dutch oven full of hot oil or a deep-fry thermometer. Just a lined sheet pan, some olive oil spray, and the right temperature in your oven for best results.
This easy oven method saves the mess but delivers on everything you want: crispy texture, juicy seasoned chicken, and serious snackability while also being totally gluten-free.
Perfect for feeding a crowd (hello, game day!), tossing into a salad, or dunking into your favorite sauce—whether that’s more french onion dip, honey mustard, ranch dressing, buffalo sauce, or sweet chili sauce.
They're seriously so easy to make -- Just toss those bite-sized chicken pieces in dip, roll 'em in chips, and bake until crispy perfection.
My daughter says they taste like tater tot chicken nuggets and she LOVES them! Even my son who is in his picky eater stage loves it and i know you will, too.
Ingredients & Substitutions
Here’s what you need to make this crunchy little dreamboat of a snack. Honestly, this popcorn chicken recipe is such a low-maintenance but high-reward recipe that your fam will love. And don't forget to check the recipe card to get the exact ingredient quantities!
- Boneless Skinless Chicken Breasts: You can also use chicken thighs or even ground chicken shaped into small nuggets for a fun twist.
- Heluva Good! French Onion Dip: This acts like a buttermilk marinade, adding that delicious flavor and a creamy coating that helps the chips stick. You could sub in ranch dressing or make your own buttermilk (regular milk + lemon juice) if needed, but the dip really brings the flavor!
- Ruffles Potato Chips: Ruffles add that crispy coating we’re all after that mimic seasoned flour. Panko breadcrumbs or crushed corn flakes could work in a pinch, but Ruffles give that salty crunch you want in a popcorn chicken recipe. With this method, you don’t need to make an egg mixture. And you don't need to worry about dredging them in all purpose flour or bread crumbs — literally just your favorite potato chips!!!
- Olive Oil Spray: Helps everything get that golden brown finish. You could also use a vegetable oil, canola oil, peanut oil or avocado oil spray if you had it.
- Optional Additions: Since the chips and the dip have a ton of flavor, you don't really need any extra spices. But if you want to add some extra flavor, try garlic powder, onion powder, black pepper, and a pinch of cayenne pepper.
How to Make It
Here are the step-by-step instructions to bring this popcorn chicken recipe to life.
MARINATE CHICKEN: Add your small pieces of chicken to a large mixing bowl and coat them with Heluva Good! French Onion Dip. Let rest at room temperature for 30 minutes (or refrigerate in an airtight container overnight).
PREHEAT OVEN: Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
PREP COATING: Crush your Ruffles chips into fine crumbs (pro tip: the finer they are, the easier it will stick). Pour into a shallow bowl.
COAT CHICKEN: Working one bite-sized piece of chicken at a time, shake off any excess drip from the dip and dredge it in the chips. Press to ensure an even coating on all sides.
BAKE: Place coated chicken pieces in a single layer on your prepared sheet pan. Spray lightly with olive oil for that golden brown finish. Bake for 20–23 minutes or until the internal temperature reaches 165°F. While the popcorn chicken cook, get your sauces prepared.
SERVE: Serve hot with extra French Onion Dip—or whatever your favorite dipping sauce may be. Try it with bbq sauce, buffalo sauce, or even a homemade honey mustard.
Save: Pop any leftover popcorn chicken in an airtight container and store in the fridge. Reheat on a wire rack in the oven or use the air fryer method for max crispiness. Perfect for snacking, school lunches, or your next “what’s-for-dinner” panic moment.
What to Pair With It
These crispy chicken nuggets pair perfectly with a platter of homemade fries, a big veggie-packed ranch salad, or even piled high in a wrap with hot sauce and crunchy slaw. Bonus points if you’re dipping them into every sauce in your fridge especially my honey mustard recipe. Here are some more tasty side dish recipes you might like!
- Creamy Garlic Dill Pickle Pizza
- Classic Southern Baked Beans
- The Easiest Crispy Baked Buffalo Tofu
- Easy Fried Pickle Dip Recipe with White Cheddar
- One Pot Creamy Cheesy Potato Soup Recipe with Sour Cream
- Easy Oven Roasted Rosemary Sweet Potatoes
Recipe
Potato Chip Crusted Popcorn Chicken Nuggets
Equipment
Ingredients
- 2 lbs Chicken Breasts cut into small cubes
- 1 cup Heluva Good! French Onion Dip plus more for serving
- 1 8.5 oz bag Ruffles Potato Chips, crushed
- Olive Oil Spray
Instructions
- In a medium bowl, combine the cubed chicken and Heluva Good! French Onion Dip. Stir to coat evenly, then let it rest at room temperature for 30 minutes—or cover and refrigerate overnight for maximum flavor.
- When ready to cook, preheat your oven to 400°F and line a baking sheet with parchment paper.
- Crush the potato chips and pour them into a shallow dish. Pro tip: the finer you crush them, the easier they’ll stick to the chicken.
- Working one piece at a time, remove the chicken from the dip, gently shaking off any excess, then dredge it in the crushed chips. Press lightly to make sure the coating sticks on all sides.
- Arrange the coated nuggets evenly spaced from each other on your prepared baking sheet and lightly spray with olive oil.
- Bake for 20–23 minutes, or until the chicken is fully cooked and the coating is golden and crispy.
- Remove from the oven and serve hot with extra Heluva Good! French Onion Dip on the side for dipping.
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