Keep the movie, save the diet, and eat some high protein popcorn! These Baked Buffalo Popcorn Chicken are great for meal prep, packed with awesome macros, easy to make with a few common ingredients, and absolutely delicious.
For this recipe you’ll need a bowl for your dry ingredients, bowl for your wet ingredients, baking sheet to cook your popcorn chicken on, and your appetite!
Add into your bowl for your dry ingredients 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, and 3 cups of Japanese style bread crumbs. Regular bread crumbs work great too, Japanese style just tends to crisp up easier which is why we’re using them here.
Lightly mix those dry ingredients together.
Add into your bowl for your wet ingredients 2 large whole eggs, 2 large egg whites, 1/2 teaspoon of Worcestershire sauce, and 1/2 cup of your favorite hot sauce.
Mix those wet ingredients together until your eggs are eaten and everything is well incorporated.
Easy Popcorn Chicken
Take out 3 pounds of chicken breast, trim the fat off of them, and cut them into 1” pieces.
Optionally line your baking sheet for easy clean up and coat it with some non-stick cooking spray. I lined mine with some aluminum foil today but parchment paper works great too.
All you need to do now is to take a few pieces of your chicken and roll it around in your wet mix then in your dry mix.
Place your buffalo popcorn chicken onto your baking sheet and repeat until all of your pieces are covered. Evenly distribute any leftover mix over the top.
Put your chicken into the oven on 450F/232C for around 18-23 minutes. Cooking time will depend on how big your baked buffalo popcorn chicken is so keep an eye on them!
Remove your popcorn chicken from the oven and portion them out.
Pro tip? Keep them crispy by heating them up in the oven or toaster oven instead of the microwave!
Ready for dessert? Try our Pretzel Peanut Butter Protein Balls!
Baked Buffalo Popcorn Chicken
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- 3 Pounds Chicken Breast
- ¼ Teaspoon Cayenne Pepper
- ½ Teaspoon Garlic Powder
- 3 Cups Bread Crumbs - Japanese Style
- 2 Large Whole Eggs
- 2 Large Egg Whites
- ½ Teaspoon Worcestershire Sauce
- ½ Cup Hot Sauce
- Add your Cayenne Pepper, Garlic Powder, and Bread Crumbs into a bowl
- Mix those together
- In another bowl add your Eggs, Egg Whites, Worcestershire Sauce, and Hot Sauce
- Mix those together
- Take out your Chicken Breast, trim the fat off of them, and cut them into small pieces
- Coat a baking sheet with some non-stick cooking spray
- Roll each piece of chicken in your Egg mix then in your Bread Crumb mix a few times
- Bake them on 450F/232C for 18-23 minutes
- Calories: 2479
- Fat: 23g
- Saturated Fat: 3g
- Sodium: 4868mg
- Carbs: 157g
- Fiber: 6g
- Sugar: 7g
- Protein: 411g
- Calories: 247
- Fat: 2.3g
- Saturated Fat: .3g
- Sodium: 486.8mg
- Carbs: 15.7g
- Fiber: .6g
- Sugar: .7g
- Protein: 41.1g