Next Post
Buffalo Ranch Chicken Pull Apart Bread.
This post may contain affiliate links, please see our privacy policy for details.
Switching up the average weeknight dinner with this Oven Fried Cajun Popcorn Chicken with a sweet and creamy honey mustard sauce…bar food, but healthier! Cajun breaded “popcorn” chicken bites, oven-baked, and served with an addicting creamy, sweet, and tangy honey mustard sauce. Enjoy as a healthier game day appetizer or turn into a family dinner with oven-roasted french fries and veggies. It’s fun, different, delicious, peppery, and full of flavor. This popcorn chicken is sure to be loved by all.
How much of a Super Bowl fan are you? My hope is that you’ll at least be watching the game. Because today’s recipe, as well as tomorrow’s, is very much inspired by Sunday’s game. You’d think growing up with five brothers that I’d be more into football, but the truth is that I just never got into it. I love Sunday night football because I find it comforting to hear playing in the background, it always takes me back to being a kid. Other than that it’s just not really my thing…that said I also never watch TV. Maybe I just need to give it another try?
Either way, my brothers, of course, love all things football. Same with my dad. They’re all in fantasy leagues and watch every Sunday (Monday and Thursday too). But most importantly…they live for game day food. But then…don’t we all?
And that’s where today’s recipe comes into play. I knew I needed to create a few good recipes for everyone to enjoy this Sunday. But I also wanted them to be recipes that can be enjoyed throughout the week, on any given day. Enter in this popcorn chicken. Baked, not fried, and seasoned heavily with homemade cajun seasoning.
Nothing is better than this oven fried cajun popcorn chicken. Ok, that’s too dramatic, but this recipe really is delicious. And if you love a healthier take on “bar” food you have to give this popcorn chicken a try.
Here is how you make this chicken…
I’ve made popcorn chicken before, so I had my basic breading formula down. Therefore throwing this recipe together was easy.
To start, I made my homemade cajun seasoning blend from the HBH Super Simple cookbook but added additional chili powder for a touch more spice. You can use this homemade blend or you can use your favorite store-bought cajun seasoning blend (I love this one from McCormick).
Next, bread the chicken. Toss the chicken in a little buttermilk, then coat it in finely crushed corn flakes seasoned with a good amount of cajun seasoning. The finely crushed corn flakes are KEY. They really give the chicken an authentic “fried” taste and texture, without actually frying the chicken. I’ve used this method for years and it never fails.
Tip? Pulse the corn flakes in the food processor to really break them down into a fine crumb.
Next, bake the chicken in the oven until it crisps all over. My secret is to gently dab/brush the chicken with olive oil before it bakes. This helps the coating to really crisp up nicely in the oven. You can’t skip this step, it’s crucial.
Now, on to the sauce.
You can’t have oven fried chicken without sauce. Always need the sauce. Always.
I went back and forth on three variations of this sauce. But after multiple text messages with my eldest brother, Creighton, who LOVES popcorn chicken more than anyone AND loves spicy cajun more than anyone, I landed on a creamier honey mustard sauce. He said it was a no brainer, creamy always wins.
While the chicken is baking, make the sauce. This sauce is hands down a new favorite. For one, it’s EASY. Just mix, stir, and done. It’s made using creamy sour cream, honey, mustard, more of that cajun seasoning, and just a touch of lemon. It’s extra creamy, a touch sweet, and a touch spicy. So perfect as a side with this chicken. The creaminess in the sauce makes everything heartier, but the sweetness balances out the spice.
Here is what I will note, I used sour cream, which I only recently started to use. Typically, I always use Greek yogurt in sauces. But when I was making this dish I decided I wanted to try something different. Once I used real sour cream I was hooked. It makes a really GOOD sauce. However, I did make the same sauce with Greek yogurt and found it to be creamy and delicious as well.
Another note, the sour cream (or yogurt) adds a slight tanginess, if you want something more mellow, I would suggest using mayo. I’m personally not big on mayo, but I’m sure it would be great in this sauce.
Since Creighton helped me so much with putting this recipe together, I had to send him a few pics for his seal of approval. Sadly, he’s not in town right now to actually try the chicken, but he’ll be home soon, so I will be remaking.
His response…well it made my Monday…
“That looks fire! I like how u sprinkled some sauce over top of the chicken already. To wet the appetite. Nice move.”
Got to love him. He’s always got something funny to say.
Point? This popcorn chicken is so very good. The seasoning is KEY. The sauce is KEY. I’d recommend serving with home-baked french fries and plenty of veggies on the side. Great for a weeknight, fun for game day, either way, these will be a hit!
If you make this oven fried cajun popcorn chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Oven Fried Cajun Popcorn Chicken with Creamy Honey Mustard
Servings: 6
Calories Per Serving: 641 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds boneless chicken breasts, cut into 2 inch cubes
- 1/2 cup buttermilk
- 2 cups corn flakes finely crushed
- 2 tablespoons whole wheat, all-purpose, or gluten free flour
- 2 tablespoons cajun seasoning
- 1/2 cup finely shredded sharp cheddar cheese
- black pepper
- extra virgin olive oil for brushing
Creamy Honey Mustard
- 1/4 cup dijon mustard
- 1/4 cup honey
- 1/4 cup sour cream, plain Greek yogurt, or olive oil based mayo (see note)
- 2 tablespoons extra virgin olive oil
- juice of 1/2 a lemon
- 1 tablespoon cajun seasoning
- 1/4 teaspoon cayenne pepper
- kosher salt and black pepper
Instructions
- 1. Add the chicken to a gallon size zip top bag. Pour the buttermilk over the chicken. Toss well to coat. 2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.3. Add the corn flake crumbs, flour, cajun seasoning, cheddar, and a pinch of pepper to a medium-sized bowl. Stir to combine.4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.5. Meanwhile, make the honey mustard sauce. Combine all ingredients in a glass jar and shake or whisk until smooth and creamy. 6. Serve the chicken topped with flaky salt, fresh chives, and honey mustard for dipping. Add ranch for a little double-dip. Enjoy!
Notes
Honey Mustard: I use sour cream or yogurt, but for a more classic, less tangy, taste use mayo.
Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup.
Another winner – these were juicy, crunchy and delicious. Way better than fast food popcorn chicken. I put them in the aircrisper for about 13 minutes and they were perfect.
Hey Maeve,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
Made this recipe last night and wow!! It’s delicious. So crunchy! And that sauce is so good and perfect.
It was approved by kids also. Will definitely be part of our rotation
Thank you
Hey Sandra,
Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan
I just made this for a weeknight dinner, and oh my goodness, is this OUTSTANDING! Not only was it easy to make and execute, but it also tastes delicious! My husband and I are scarfing it down now. I am also a huge honey mustard fan (and mustard in general!), so the sauce really compliments the chicken. This is so incredibly satisfying! YUM! Thank you for all of your amazing recipes! We couldn’t wait to try this one!
Hey Ashley,
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan
Hello Tieghan!
Question: do you use liquid buttermilk for the recipe, or can I use cultured buttermilk blend?
Thanks!
Hey Martha,
I would recommend using liquid buttermilk. I hope you love the recipe. Please let me know if you have any other questions! xTieghan
Delicious! Once I got started it didn’t take long to make and everyone went back for seconds.
Hey Leslie,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
Yum!! Any replacement for buttermilk? I need this in my life ASAP, but don’t have buttermilk in hand!
Hey Monica,
Whole milk would also work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was SO good! I didn’t make the sauce. I pretty much ate the chicken right off the plate. I air fried for about 6 minutes. Crispy. Spicy. Delicious!
Hey Melissa,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
I made this last night and it was SO good!
Hey Susan,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan
So good!! Nice and crispy without having to make the mess (and calories) of frying. Followed the recipe for the chicken and had extra chick-fil-a sauce on hand so dipped in that – amazing. Great football eats!
Hey Anna,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
How do you get the chicken to stop sticking to the baking sheet and having the breading fall off? I’ve tried foil with Pam spray. I’ve also tried using a wire rack. But it tends to still stick.
Hey Elizabeth,
So sorry you are having issues with this. I find parchment paper works the best. I hope this helps! xTieghan
This looks so good. I would like to try this recipe, any idea what I can substitute for the cheese?
Hey Cindy,
You could omit the cheese. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These look amazing! Would a dairy-free alternative work in place of buttermilk?
Hey Laura,
Yes, you could use a dairy free milk. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
Hi! These look delicious! Can you omit the cheese or use something else (non-dairy) as a substitute?
Hey Michelle,
You could omit the cheese. I hope you love the recipe, please let me know if you have any other questions! xTieghan
We had these for dinner tonight with the homemade honey mustard and it was delicious!! Followed the directions as written, it was so easy and such a good weeknight meal. My husband loved this too. I highly recommend this!
Hey Jill,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
These are delicious! The chicken is great, but the honey mustard MAKES this recipe. The perfect consistency and amount of zesty-ness. Recommend!
Hey Gracie,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Holidays! xTieghan