Shout out to all you chicken lovers out there!
Presenting juicy on the inside, crunchy on the outside BBQ spiced popcorn chicken. This is the stuff dreams are made of. Best of all, they’re SO easy to make, they’re BAKED (no deep-fried-straight-to-your-thighs-nastiness here) and they’re sure to impress! Winner winner, chicken dinner- literally.
These are great to serve up at a buffet, or a night in with mates, or during a football match, or an engagement party, or a funeral reception, or a birthday, or to scoff on your own... the list is endless. Let’s hope you won’t need them for a funeral eh? Although I’m sure they’ll cheer people up... just saying. Moving on...
You won’t need many ingredients to make these babies. To be exact, six. Salt and pepper doesn’t count by the way.
Chicken (because duh)
Natural low fat yogurt/ low fat buttermilk (you can use full fat but we’re trying to be healthy remember?)
Cornflakes (aha! The secret ingredient my lovelies)
Schwarz BBQ seasoning (aha! The second secret ingredient)
There you have it. Go out to your local shop, buy these ingredients (unless you already have them you one-step-ahead person you) and make the magic happen.
Ta-ta local fried chicken take away, we got this!
Serves 6 as a main or 12 as an appetiser
Prep time: 1.5 hours
Total time: 2 hours
For the Marinade:
1 kg chicken breasts, diced into large bite size pieces
150g low fat natural yogurt/ buttermilk
For the Coating:
180g cornflakes cereal
3 tbsp Schwarz BBQ seasoning
2 tsp paprika
2 tsp garlic granules
Salt & pepper to taste
To Finish Off:
Chopped fresh chives
Your favourite BBQ sauce for dipping (honey mustard sauce works well too!)
In a medium sized bowl combine chicken and natural yogurt. Cover with cling film and marinate in the fridge for at least 1 hour.
Make the coating. Pulse the cornflakes for a brief few seconds in a food processor until crushed, you need them slightly big for crunch! Tip out into a medium sized bowl and add the rest of the spices, stir well till incorporated.
Preheat the oven to 200°C/180°C fan and line two baking trays with parchment paper. Set aside.
Remove the chicken from the fridge. Take a piece of chicken and shake off any excess yogurt, coat well with the cornflake mixture and place onto the baking tray. Repeat until you have used up all the chicken. Bake for 20-22 minutes flipping once half way through baking time. Remove from the oven and cool slightly. Place into a serving platter, sprinkle with chopped chives and dip into your favourite sauce.
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