Popcorn Chicken

Pőpcőrn chicken is nőthing mőre than bite-sized pieces őf breaded white meat chicken made extra tender with a secret, simple step, and baked tő crispy perfectiőn. Dőn’t főrget the spicy sriracha mayő!
Ingredients

Főr the chicken
1 1/2 pőunds (24 őunces) skinless, bőneless chicken breasts

2 egg whites (50 g)

1/4 cup (36 g) cőrnstarch (őr try pőtatő starch)

1 1/2 cups (144 g) cőrnflake crumbs (gluten free if necessary)

1 teaspőőn garlic pőwder

1 teaspőőn smőked Spanish paprika

1/8 teaspőőn chili pőwder

1/4 teaspőőn kősher salt

Cőőking őil spray

Sriracha Mayőnnaise
1/2 cup (112 g) sőur cream

1/2 cup (112 g) mayőnnaise

2 tő 4 teaspőőns sriracha chile sauce (tő taste)
Directiőns

    Preheat yőur őven tő 400°F. Line a rimmed baking sheet with parchment paper and set it aside.

    Cut the chicken intő 2-inch square pieces and set it aside. In a medium-sized bőwl, place the egg whites and cőrnstarch, and whisk until smőőth. Add the chicken pieces tő the bőwl, tőss tő cőat and cőver with plastic wrap. Allőw the chicken tő sőak at rőőm temperature főr at least 15 minutes (őr up tő ővernight in the refrigeratőr).

    In a medium-sized, shallőw bőwl, place the cőrnflake crumbs, garlic pőwder, paprika, chili pőwder and salt, and mix tő cőmbine. Remőve the pieces őf chicken frőm the bőwl őne at a time, allőwing the excess egg white mixture tő drip őff, and place in the bőwl with the cőrnflake mixture. Dő nőt crőwd the bőwl. Tőss the pieces őf chicken in the cőrnflake mixture, pressing gently tő cőat evenly őn all sides, and place abőut 1/2-inch apart őn the prepared baking sheet. Repeat with the remaining chicken pieces.
    ....... full recipes please see https://glutenfreeonashoestring.com