Barbecue Popcorn Chicken
2 lg Chicken Breast, Boneless
1 cup BBQ Sauce
2 lg bags BBQ Chips
• Thaw two large boneless Chicken Breasts, in the fridge.
• When thawed, cut the chicken breasts into bite size pieces. Put cut up chicken into a container with a lid, (if marinating), or a bowl, (if cooking straight away).
• Pour BBQ sauce over the cut up chicken, and stir, coating the cut up pieces of chicken evenly. (Place the lid on the container and place in fridge if marinating).
• Preheat oven to 375 C. Take out a cookie sheet(s), spray with nonstick spray.
• Crush up BBQ potato chips into dust. (We used a baby bullet). Put dust chips into a bag.
• Only doing a few pieces of chicken at a time, place chicken bites into the bag and shake it to coat the chicken in potato chip dust.
• Place each chip dusted piece of chicken onto the cookie sheet.
• When full of coated chicken, place cookie sheet in oven and let cook for 25 minutes.
• After the time is up, turn the oven on broil, and cook for 3-5 minutes. DON’T WALK AWAY! Take out of oven when as the potato chip dust starts turning black.
• Take out of oven, and let cool for 1-2 minutes. Use a spatula to easily scoop up the chicken bites.
• Serve/Enjoy. Great with Ranch/Caesar Dressing for dip.
MenuDuet’s Notes: In the picture displayed;
-We used “President’s Choice Chicken & Rib Barbecue Sauce”
-Two bags of BBQ chips added up to 360 grams. (180gr per bag).
-Our chicken marinated in the fridge for 1 hour.
-We forgot to spray our cookie sheet, but when we used the spatula they all came up really easily. Our cookie sheet is nonstick though.
-You really want the chips crushed up well, that’s why we used a baby bullet, but I’m sure a food processor or coffee grinder would work just as well).
-We did 3 minutes on broil, as ours started to blacken. (Gives it the crisp texture you need though).
-We used Caesar Salad Dressing as dip, but the original recipe called for Ranch.
Believe it or not, the recipe tasted better with the Salad dressing as dip, it seemed to enhance the BBQ flavor, which was a nice surprise after the first piece, which didn’t have any dip on it.
The recipe over all tasted good, but it wasn’t anything to write home about, non of the flavors popped out at you, (though they did a bit when the dip was introduced). If we made these again, it would probably be done as an appetizer.
Really easy to make, the most time consuming part was shaking the coat of potato chip dust over the BBQ chicken, but even that didn’t take too long. Honestly it works better if they are really well crushed down, rather then big chunks of chips, though considering the fact that we had to use two big bags of potato chips to cover all the chicken, we most likely won’t do this recipe again.
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I took the picture displayed, with my camera.