This Honey Barbecued Popcorn Chicken Is Our New Favorite Obsession

Here's everything required for this succulent baked honey BBQ popcorn chicken. Feel free to leave the chicken plain instead of using the honey BBQ sauce, and instead just add more seasoning to the cornflake mixture.

Ingredients To Gather:

2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
1 cup (125g) all-purpose flour
5 cups (140g) corn flakes cereal
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
¼ teaspoon smoked paprika
2 large Eggland's Best eggs
¼ cup (60ml) milk

For The Barbecue Sauce:

3/4 cup (222g) your favorite BBQ sauce (I like Sweet Baby Rays Original)
1/4 cup (80g) honey
1/4 cup (68g) ketchup

Directions To Follow:

Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Place the bite-sized pieces of chicken in a large bowl. Add flour and stir to coat each piece. Set aside.
Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a food processor (you can do this in stages if it doesn’t all fit). Pulse 4-5 times in a food processor until the mixture is in fine crumbles. Not completely crushed; some larger pieces can remain. Pour into a large bowl. Set aside. Whisk the eggs and milk together in a small bowl.
This next step gets your hands a little messy so have paper towels nearby. Dip each piece of chicken in the egg mixture, letting any excess drip off. Then generously roll in the cornflake mixture, shaking off any excess. Place onto the prepared baking sheet. Repeat with all chicken bites.
Bake for 18 minutes, flipping once at the 9-10 minute mark. (During this time, I make the sauce in step 6.) Remove from the oven and allow to cool for 5 minutes.
Heat the sauce ingredients in a small saucepan over medium heat for 6-7 minutes, whisking occasionally.
Carefully place the chicken bites into a large bowl. Pour the warm honey BBQ sauce on top and gently stir to coat. Serve warm. Leftovers keep well in the refrigerator for up to 1 week. Reheat in the microwave until warmed through.
Make ahead tip: Prepare the popcorn chicken through step 4. Refrigerate for up to 1 day before continuing with step 5. You can also freeze the baked popcorn chicken before tossing in the honey BBQ sauce. Bake frozen popcorn chicken in a 350°F (177°C) oven for 20 minutes or until warmed through.

Finished!

Just one bite of this delicious popcorn chicken and we were hooked. Now we can't get enough and it's our go-to for when we need a satisfying and hearty snack food the whole crowd will love.

Happy Baking & Enjoy!

Article & Photo Source: Sally's Baking Addiction