Friday, October 28, 2016

Baked Popcorn Chicken With Maple-Dijon Dipping Sauce

Ingredients for 4 servings

¾ teaspoon Cajun Seasoning
1 lb chicken breasts, cut into bite-sized pieces
1-½ cups panko bread crumbs
2 eggs
2 Tablespoons water
Cajun seasoning
salt & pepper

For the Maple-Dijon Dipping Sauce:

¼ cup plain Greek yogurt
¼ cup real maple syrup
2 Tablespoons Dijon mustard


Preheat oven to 425 degrees then spray a foil-lined baking sheet with nonstick spray and set aside. Lightly season chicken pieces with salt, pepper, and Cajun seasoning then stir to coat. In a shallow dish whisk together egg and water. In another shallow dish mix together panko bread crumbs and Cajun seasoning.

Dunk seasoned chicken in egg mixture then bread crumb mixture, and then place onto prepared baking sheet. Spray tops with olive oil or nonstick spray then bake for 10-12 minutes (depending on how big you cut your chicken,) flipping halfway through.

For the Maple-Dijon Dipping Sauce: stir ingredients together then serve.

To freeze popcorn chicken: freeze on the baking sheet after breading and before baking until completely frozen, and then transfer to a freezer bag. Bake straight from the freezer as directed (do not thaw first.)

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