These spicy crunchy popcorn chicken nuggets taste like they are deep-fried but they are baked! They are paired with a spicy honey mustard sauce that will keep your guests coming back for more.
Nashville Hot Popcorn Chicken
Nashville Hot Popcorn Chicken
Fiona Kennedy
6-8 as an appetizer
30 minutes
30 minutes
appetizer
Ingredients
1/3 cup mayonnaise
2 Tbs. buttermilk
6 tsp. Nashville Chicken Seasoning (7106), divided
2 lb. boneless, skinless chicken thighs, cut into 1-in. pieces
6 cups crushed low-sodium or unsalted potato chips
3 Tbs. unsalted butter, melted
1/4 cup chopped parsley for garnish (optional)
1/3 cup honey
1 Tbs. whole grain mustard
1 Tbs. water
Directions
Heat oven to 400F. Stir together mayonnaise, buttermilk, and 4tsp. Nashville Chicken Seasoning in a large mixing bowl. Add chicken to bowl and stir to combine, making sure that the chicken pieces are evenly coated.
Place crushed potato chips in a separate large mixing bowl. Take individual chicken pieces and coat well with potato chips. Transfer coated chicken pieces to a parchment-lined sheet pan and repeat with remaining chicken. Drizzle melted butter over chicken and bake 25-30 minutes, or until a deep golden brown. Sprinkle with chopped parsley, if desired.
Combine honey, mustard, water, and remaining Nashville Chicken Seasoning in a small sauce pan over medium-low heat and cook mixture for 3-5 minutes or just until spices are dissolved and mixture is warm. Drizzle sauce over finished chicken or serve on the side as a dipping sauce.