Crispy Baked Chicken Pops
Crispy Baked Chicken Pops
- Level: Easy
- Yield: 16 to 18 chicken pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 17 servings
- Calories
- 105
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 10
- Cholesterol
- 25
- Sodium
- 211
- Total: 1 hr 5 min
- Active: 35 min
- Level: Easy
- Yield: 16 to 18 chicken pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 17 servings
- Calories
- 105
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 10
- Cholesterol
- 25
- Sodium
- 211
- Total: 1 hr 5 min
- Active: 35 min
Ingredients
Chicken Pops:
2 chicken breasts, cut into 1-inch pieces
2 1/2 cups buttermilk
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 cups panko
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Olive oil spray
Sauce:
1/2 cup Dijon mustard
3 tablespoons maple syrup
2 tablespoons apricot jam
1 tablespoon light mayo
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Directions
Special equipment:
Cocktail picks- Preheat the oven to 400 degrees F.
- Add the chicken pieces to a container with the buttermilk. Cover and refrigerate for 30 minutes.
- Remove the chicken from the buttermilk, shaking off any excess and sprinkle with salt and pepper. Place the panko, garlic powder, cayenne and some salt and pepper in a dish. Dredge the chicken pieces in the seasoned panko, coating on all sides. Place the chicken on a wire cooling rack set over a baking sheet. Spray liberally with the olive oil spray. Bake in the oven until golden brown, 15 to 20 minutes.
- For the sauce: Add the mustard, maple syrup, jam and mayo to a small bowl. Whisk until smooth, and then season with salt and pepper.
- To serve, place a cocktail pick in each chicken pop and serve with the sauce on the side.
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