Spicy Cajun Popcorn Chicken with a Smokey Honey Mustard Sauce
So I started to think about popcorn beyond just a seasoned snack. Then I thought about popcorn chicken and a light went off… Popcorn-crusted chicken. For this recipe, I used SkinnyPop popcorn, a healthier popcorn option. Ooooh then I wanted it spicy (enter Cajun seasoning) and oooooh, it needed sauce (enter My Smokey Honey Mustard Sauce).
Serves 6-8 as an appetizer
¼ Cup all purpose flour
½ tsp salt, plus more
¼ tsp pepper, plus more
2 Large eggs
2 tbsp cold water
3 Boneless, skinless chicken breasts, cubed
2-3 Cups Skinny Pop Original Popcorn
1 tbsp Cajun Seasoning:
2 tsp sweet paprika
2 tsp garlic powder
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp (dried) oregano
1 tsp (dried) thyme
¼-1/2 tsp cayenne pepper (to taste)
Mix all ingredients together and store in an air-tight container for up to 6 months.
Combine the flour, salt and pepper in a bag or bowl.
Whisk the egg and water together in a medium-sized bowl; season with salt and pepper.
Pour the popcorn into a third bowl.
Working in batches, coat the chicken in the flour, then dip it into the egg wash and then dip it into the popcorn, gently pushing the popcorn on to the chicken pieces to make sure they adhere.
Place the coated chicken pieces onto a non-stick baking sheet.
Repeat until all the chicken pieces are coated.
Season evenly with half of the the Cajun spice.
Let the chicken rest in the fridge for 30 minutes (or up to 24 hours if you want to make a head of time, just make sure you cover the chicken well with plastic wrap) before you put it in the oven.
Preheat your oven to 375.
Flip the chicken pieces over and season with the remaining Cajun seasoning.
Bake for 15-18 minutes.
Season with a touch more salt and pepper as soon as you take the chicken out of the oven.
Let the chicken rest for 5 minutes before transferring to a serving platter.
Serve with My Smokey Honey Mustard Sauce:
¼ Cup Mayonnaise
2 tbsp honey mustard
2 tbsp of your favourite Mesquite Barbeque Sauce
Mix all ingreditents together and then refrigerate until serving.
A recipe for Spicy Cajun Popcorn Chicken with a Smokey Honey Mustard Sauce; chicken coated in spicy popcorn then baked to perfection.
Spicy Cajun Popcorn Chicken with a Smokey Honey Mustard Sauce
Ingredients
- 1/4 Cup all purpose flour
- 1/2 tsp salt , plus more
- 1/4 tsp pepper , plus more
- 2 Large eggs
- 2 tbsp cold water
- Boneless, skinless chicken breasts, , cubed
- 1 tbsp cajun seasoning:
- 2 tsp sweet paprika
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp (dried) oregano
- 1 tsp (dried) thyme
- 1/4-1/2 tsp cayenne pepper (to taste)
- 1/4 Cup Mayonnaise
- 2 tbsp honey mustard
- 2 tbsp of your favourite Mesquite Barbeque Sauce
Instructions
- Combine the flour, salt and pepper in a bag or bowl.
- Mix all ingredients together and store in an air-tight container for up to 6 months.
- Whisk the egg and water together in a medium-sized bowl; season with salt and pepper.
- Pour the popcorn into a third bowl.
- Working in batches, coat the chicken in the flour, then dip it into the egg wash and then dip it into the popcorn, gently pushing the popcorn on to the chicken pieces to make sure they adhere.
- Place the coated chicken pieces onto a non-stick baking sheet.
- Repeat until all the chicken pieces are coated.
- Season evenly with half of the the Cajun spice.
- Let the chicken rest in the fridge for 30 minutes (or up to 24 hours if you want to make a head of time, just make sure you cover the chicken well with plastic wrap) before you put it in the oven.
- Preheat your oven to 375.
- Flip the chicken pieces over and season with the remaining Cajun seasoning.
- Bake for 15-18 minutes.
- Season with a touch more salt and pepper as soon as you take the chicken out of the oven.
- Let the chicken rest for 5 minutes before transferring to a serving platter.
- Serve with My Smokey Honey Mustard Sauce:
- Mix all ingreditents together and then refrigerate until serving.