Chicken Poppers are a yummy bite-sized snack or appetizer that is super easy to prepare. I first breaded the chicken pieces into a mixture of corn starch, flour and seasonings and then baked them in the oven until crispy. Served with a simple, creamy dip.
Preparing the chicken: Cut the chicken breasts into small bite-size.
Seasoning the chicken: Season the chicken pieces well with onion powder, garlic powder, ground black pepper, turmeric and salt. Make sure all the chicken chunks are well coated.
In a large bowl, mix the chicken with buttermilk well. (feel free to put the chicken in the fridge to marinate if you like).
Arrange three plates in the table; in the first one, add the cornstarch, in the second one add the eggs and in the third one add the flour.
Now, move one individual chicken bite from the buttermilk mixture and dredge in cornstarch, then to the egg plate and coat it well, then dredge in flour and put in a big plate. Repeat with all other chicken pieces.
After that, arrange the chicken on a baking sheet and bake 30-35 minutes or until golden brown.
To make this super creamy sauce, whisk the mayonnaise, dijon mustard, cider vinegar, honey, garlic powder, salt and pepper in a small bowl. Serve with the chicken.
Notes
Make sure you place the chicken a little away from each other when you bake as they need room to crisp up. Else, the chicken would cook unevenly or too slowly, giving raw chicken in the middle.
You can use dry mustard instead of Dijon mustard for the sauce. One teaspoon dry mustard is equal to 1 tablespoon Dijon mustard.