Bbq Popcorn Breaded Chicken Recipe By Tasty

Steps:

• Preheat oven to 375°F (190°C) and spray a baking sheet with nonstick oil.
• Cut chicken breasts into bite-size pieces and place in a bowl.
• Add the barbecue sauce to bowl with chicken and stir.
• In a large ziplock bag, crush the barbecue chips into desired crumbs (to replace bread crumbs).
• Coat each piece of chicken in chip crumbs until fully covered and place on prepared baking tray.
• Bake chicken until golden brown, about 12 minutes.
• Serve with a side of ranch dressing or any sauce!
• Enjoy!

Steps:

• Wash and drain the chicken breasts.
• In a medium bowl, mix the hot sauce, BBQ sauce, peri-peri sauce, and lemon juice.
• In a separate bowl of the same size, mix the smoked paprika, chili powder, brown sugar and half of the BBQ seasoning.
• Drizzle the wet mixture on the chicken breasts, making sure to get both sides.
• Sprinkle the dry mixture on the chicken breasts, making sure to get both sides.
• Marinate the chicken breasts in the fridge for 4 hours.
• After 4 hours or so, preheat the oven to 425°F (220°C).
• Put a large saucepan over medium-high heat. Melt the coconut oil in the saucepan. Put 3 or 4 kernels of popcorn in the saucepan. Once they pop, add the rest of kernels, put on the lid and take off the heat. After 30 seconds or so, place back onto the stovetop. Shake often. Once the popping reduces to every 4 seconds, remove from heat.
• Pour the melted butter on the popcorn, stirring to get all of the popcorn. Add the rest of the BBQ seasoning, stirring to get all of the popcorn.
• Grind ⅔ of the popcorn along with the BBQ chips. Sprinkle this over the marinated chicken breasts, making sure to get both sides. The marinade should adhere the popcorn crumbs.
• Bake the chicken for 18-20 minutes. Once ready, serve with the rest of the popcorn and the BBQ sauce.
• Enjoy!

Steps:

• In a small bowl, mix together the paprika, chili powder, garlic powder, onion powder, and salt. Set aside.
• In a separate small bowl, mix together the brown sugar and olive oil. Set aside.
• Melt the coconut oil in a large pot over medium heat. Add 3-4 popcorn kernels and cover with the lid. Once they pop, add the rest of the kernels and cover, shaking every 10 seconds, until they begin pop. Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
• Uncover and drizzle the brown sugar mixture over the popcorn. Carefully toss to coat.
• Sprinkle the spice mixture over the popcorn and stir to coat evenly.
• Transfer to a bowl and eat immediately, or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
• Enjoy!

Steps:

• Chop chicken breasts into bite-size pieces.
• In a large bowl, combine chicken, buttermilk, and ranch packet.
• Refrigerate for 2 hours.
• In a large zipper storage bag, crumble the cheese crackers into desired crumbs (to replace bread crumbs).
• Place cracker crumbs into a medium bowl and coat each piece of chicken until fully covered.
• Heat oil to 350°F (180°C) and fry chicken until crackers turn golden brown (3 minutes).
• Place on a paper towel to dry.
• Serve with a side of ranch or any sauce.
• Enjoy!

Steps:

• Cut the pizza dough tubes in half lengthwise, then cut crosswise into 2-inch (5 cm) pieces, and roll into balls.
• Place the pizza dough balls in a large bowl, then add the olive oil, salt, pepper, and garlic powder. Toss gently with your hands to coat.
• Add the mozzarella and onion and toss gently with your hands until evenly distributed.
• Preheat the oven to 375°F (190°C).
• In a medium bowl, combine the chicken and ¼ cup (65 g) of barbecue sauce. Add to the bowl with the dough balls and toss gently with your hands to incorporate.
• Fill the bottom of a 9-inch (22 cm) cake pan with dough balls, make sure not to pack them too tightly. Spray the outside of a small oven-safe bowl with nonstick spray and place on top of the dough balls in the middle of the pan. Fill the area around the bowl with the remaining dough balls.
• Bake for 25 minutes, or until the tops of the dough balls begin to turn light brown.
• Remove from the oven. Use tongs to remove the small bowl and bake for another 10 minutes, or until the tops of the dough balls are golden brown and bubbling.
• Fill the bowl indent with the remaining cup of barbecue sauce and sprinkle with cilantro.
• Enjoy!

Steps:

• Slice chicken breasts into bite-sized chunks.
• Combine the chicken with the salt, pepper, garlic powder, and chili powder, mixing until evenly seasoned.
• Place the flour and eggs into separate bowls.
• Dip a piece of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken.
• Heat oil in a large pot over medium-high heat.
• Fry the chicken pieces until deep-golden brown and crispy.
• Set aside on a paper towel to drain.
• In a pan over medium heat, cook the BBQ sauce until bubbly.
• Toss the chicken in the sauce until evenly glazed.
• Enjoy!