This week, I saw a video for deep fried popcorn online and boy I looooove popcorn chicken! My mom used to pack it in my lunch when I was little, and I always had to celebrate a little when I found it in my lunchbox. I wanted to try a healthy twist on popcorn chicken by making it in my Air Fryer, but you can also try this recipe in the oven! Servings: 4 Calories per serving: 145 cal Protein per serving: 21 g Carbs per serving: 6 g Ingredients: 2 boneless, skinless chicken breasts 1 cup flour (you should have some left over from breading) 1/4 cup Panko bread crumbs 1 egg 3/4 cup skim milk 2 Tbsp lemon pepper (divided)

Directions: 1. Mix flour, bread crumbs, and 1 Tbsp lemon pepper together in large bowl 2. Mix egg and skim milk together in a separate bowl 3. Cut chicken beasts into bite-sized chunks 4. Dip chunks into flour mixture, then in egg mixture, then in flour mixture again *5. AIR FRYER USERS: place your chicken into the air fryer, spray with 1 tsp olive oil spray, and cook for ~25 mins (shake every 5 mins to ensure even cooking) *5. OVEN USERS: preheat your oven to 425 degrees. Line a pan with aluminum foil and spread chicken onto pan. Spray chicken with 1 tsp olive oil and then bake for ~20 mins or until chicken is fully cooked (flip chicken 1/2 way through) 6. Remove from cooking source, and sprinkle with remaining 1 Tbsp lemon pepper 7. Enjoy! 😋

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