Potato Chip Crusted Popcorn Chicken Nuggets
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!
Equipment
Video
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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