Jalapeno Popcorn Chicken

Popcorn Chicken!  Yes, please!  Here’s a high-protein snack that you and your guests can enjoy at any party;  this recipe is also low in fat for those closely monitoring their fat consumption.  We’ve added some jalapenos to give these bites some extra kick.  This recipe includes gluten-free alternatives;  you can use panko bread crumbs or corn flakes to make the crunchy coat.  Looking for other party bites?  Try our cumin lemon wings or honey wings.  This recipe contains affiliate links. 

Prep time: 15 minutes Cook time: 15 minutes Yield: Serves 5 | Serving Size: ~5 Oz

1 Lbs Chicken Breast
2 Cups Corn Flakes (crushed) or Panko Bread crumbs
1/2 Cup Fat-Free Greek Yogurt
1/2 Cup All-Purpose Flour or Cornstarch
2 Egg Whites
1 Jalapeno, minced
1 Tbsp Garlic, minced
1/2 Tbsp Dijon Mustard
1 Tsp Smoked Paprika
1 Tsp Brown Sugar (optional)
1 Tsp Cayenne Pepper
1/4 Tsp Ground Cumin
Salt & Black Pepper to taste
1. Preheat oven to 420F.
2. Cut chicken breast into small bite-sized pieces; about 1-inch cubes. Season chicken with the garlic, jalapeno, sugar, spices salt and pepper.
3. Season the bread crumbs or corn flakes with salt, pepper and a dash of the other spices.
4. In a bowl, combine egg whites, yogurt and mustard; whisk until smooth.  Set aside flour/cornstarch in another bowl.
5. Cover chicken chunks with flour/cornstarch,  then dip in yogurt mixture then cover with breadcrumbs or corn flakes.  Place chicken on baking sheet or rack.  Repeat until all chicken is done.
6. Bake for 15 minutes; let cool for about 10 minutes before serving.

Nutrition per 5-ounce serving (with sugar, cornstarch and corn falkes) : 150 Cals; 24g Carb; 1g Fat; 11g Protein
Nutrition calculated using the MyFitnessPal Recipe Importer







About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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