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Would you like to try the world famous popcorn chicken with a spicy twist? This recipe for Southern Popcorn Chicken is my husband’s style of eating popcorn chicken. He savors these crispy nuggets whenever I cook them. He especially enjoys them when he is watching his favorite sports team!
1 pound boneless, skinless chicken breasts, cubed
1 teaspoon minced garlic
1 teaspoon pepper, divided
1 teaspoon garlic powder
1/2 cup rice flour
1/4 cup buttermilk
1 cup corn flake crumbs
1/2 teaspoon Italian seasoning
1/2 teaspoon paprika, divided
Preheat oven to 400°F and line a sheet pan with lightly greased foil. In the first bowl, add chicken to a mixing bowl with the pepper, minced garlic, 1/4 teaspoon paprika, and Italian seasoning. In the second bowl, add the buttermilk. In a third bowl, combine the corn flake crumbs, garlic powder, remaining paprika, and pepper. Totally coat each piece of chicken with flour. Remove any extra flour and position chicken to the bowl with the buttermilk. Gently toss the chicken in the buttermilk and position chicken to the bowl with the corn flake mixture. Toss the chicken to coat each piece completely in the corn flake mixture. Transfer chicken to the foil-lined sheet pan and bake for 15-20 minutes or until cooked through: 165°F.