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Oven Fried Cajun Popcorn Chicken

Oven Fried Cajun Popcorn Chicken

Craving something crispy and flavorful? The Oven Fried Cajun Popcorn Chicken is your answer! With a crunchy cornflake coating and a tangy honey mustard dip, this easy weeknight dinner is perfect for gatherings or a cozy night in. Make it tonight for a satisfying meal!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless chicken breasts cut into 2 inch cubes
  • 1/2 cup buttermilk
  • 2 cups corn flakes finely crushed
  • 2 tablespoons whole wheat flour or all-purpose or gluten-free
  • 2 tablespoons cajun seasoning
  • 1/2 cup finely shredded sharp cheddar cheese
  • black pepper
  • extra virgin olive oil for brushing
  • 1/4 cup dijon mustard
  • 1/4 cup honey
  • 1/4 cup sour cream or plain Greek yogurt or olive oil-based mayo
  • 2 tablespoons extra virgin olive oil
  • juice of 1/2 none a lemon
  • 1 tablespoon cajun seasoning
  • 1/4 teaspoon cayenne pepper
  • kosher salt and black pepper

Equipment

  • Whisk
  • Wooden Spoon
  • Frying Pan
  • Baking Sheet
  • Oven

Method
 

  1. Add the chicken to a gallon size zip top bag. Pour the buttermilk over the chicken. Toss well to coat.
  2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  3. Add the corn flake crumbs, flour, cajun seasoning, cheddar, and a pinch of pepper to a medium-sized bowl. Stir to combine.
  4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan; if necessary, use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15 to 20 minutes or until the chicken is cooked through.
  5. Meanwhile, make the honey mustard sauce. Combine all ingredients in a glass jar and shake or whisk until smooth and creamy.
  6. Serve the chicken topped with flaky salt, fresh chives, and honey mustard for dipping. Add ranch for a little double-dip. Enjoy!

Notes

  • Honey Mustard: I use sour cream or yogurt, but for a more classic, less tangy, taste use mayo.
  • Homemade Cajun Seasoning: Mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup.