This healthier alternative to the deep fried classic made with a delicious Harvest Snaps crust will knock you’re socks off! You’ll never guess it’s baked. It’s crispy, tender and packed full of flavor! Dare I say we one upped Chic-fil-a? I do. Gasp!
I wanted to create a fun “clean little eats” Spring themed lunch for my little and her friend. She is becoming the queen of tea parties and playdates and quite the little hostess. Her one request was “fun food”… so fun food is what I did! I wish you could have seen their faces when they saw this. They LOVED it!!
I stuck to our yearly Easter theme and made these cute little mini carrots and chicks again. Thank you Pinterest. For the carrots I used a toothpick to create a hole and added a sprig of parsley. The HB egg chicks have mini chocolate chips for the eyes and a carrot sliver for the beak. Seriously the cutest! Why is everything so much tastier fun sized? And what is so funny about eating eyeballs? So many giggles! I love six year olds.
Muffin tin meals are my go-to for playdates. They are easy to whip up and always a hit! I’ve been making them since my 19 year old was a toddler. Its how I introduced finger foods to all of my babies. If you’re struggling with a picky eater, try a muffin tin or even an ice cube tray!
I always include two veggies, one fruit, quality dairy, protein and a crunchy snack. My youngest absolutely loves the Harvest Snaps. They have completely replaced chips in our house. I love that they are gluten free, low carb and high in protein. Mom approved.
Another tip for picky eaters: add a dip. I swear dipping food makes it disappear like magic. We love homemade ranch, guacamole or hummus. Toothpicks or fun themed utensils are always a help too!
With so many flavors to choose from you can completely customize this recipe. I’m already dreaming up my next batch! What should I do? Ceasar or wasabi ranch? Maybe mango chili lime or habanero? The options are endless! And just look at those golden nuggets! They are perfection! My whole family went nuts over these. I hope your family loves them too!!
Baked Popcorn Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 2 cups low-fat buttermilk
- 3 cloves garlic, crushed
- kosher salt and pepper to taste
- 3 bags Harvest Snaps (I used lightly salted, black pepper and tomato basil)
- 3 tbsp chopped fresh parsley
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.
- Add Harvest Snaps to a blender or food processor and pulse until finely crushed. You could also use the old ziplock bag and a rolling pin trick. Add to a medium bowl and set aside.
- In a large bowl add chicken, buttermilk, garlic, salt and pepper. Marinate for at least one hour or up to overnight. Drain well.
- Working in batches, dredge chicken in the crushed Harvest Snaps, pressing firmly to coat. Place onto prepared baking sheet.
- Place in oven and bake, turning half way through, until crisp and no longer pink, about 20-25 minutes.
- Garnish with parsley and serve immediately. Enjoy!