Recipe: Asian-Style Crusted Chicken

Hey Jaime Loves Stuff reader! Kristin from OrvilleRedenbacher’s here.  I am excited to be writing for Jaime today! 

Before I share my yummy recipe, let me tell you a little more about myself… I live in the Windy City with my dog. If you’ve never been to the Chicago—there’s always something going on! I mix it up on the weekends by checking out exhibits at our museums, trying a new brunch spot or going roller blading along Lake Shore Drive.

From pita chips with hummus to pretzels with peanut butter, it’s hard to pass up a savory bite in between meals. Personally, my favorite go-to is popcorn—it’s light, packed with antioxidants and contains some fiber. But, I like to enjoy my favorite snack outside of my Netflix-binge nights.

I mix things up by using crushed popcorn as an alternative for breadcrumbs. One of my favorite recipes using popcorn crumbs is this Asian-Style Crusted Chicken. The tender chicken strips have a scrumptious crunchy peanut and popcorn coating for a kick of sweet and sour oriental flavor. Hope you enjoy!

Asian-Style Crusted Chicken

Ingredients

• 1 cup Orville Redenbacher’s Original Gourmet Popping Corn
• 3 tablespoons Orville Redenbacher’s Butter Flavor Popcorn Oil
• Cooking Spray
• 1/3 cup peanuts, finely chopped
• 1/2 cup egg whites
• 1 teaspoon soy sauce
• 1 pound boneless skinless chicken breast tenders
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup sweet and sour sauce

Directions

1. Pour popcorn oil at the bottom of a large cold pan. Add popcorn kernels. Shake the pan back and forth to coat kernels in oil and to spread kernels evenly at the bottom of the pan.

2. Bring pan to medium heat and rock back and forth occasionally. Once the first kernel pops, place cover on the pan; shake occasionally. Continue until all kernels are popped (popping sound will come to a stop). Remove pan from heat and let popcorn stand until cooled; remove unpopped kernels.
3. Place popped corn in resealable food storage bag; seal bag. Use a rolling pin to crush popcorn until broken up into small pieces. Add chopped peanuts and set aside.
   
   
   
4. Preheat oven to 375 degrees Fahrenheit. Spray baking sheet with cooking spray; set aside.
5. In a shallow dish, whisk egg whites and soy sauce.
   
   
   
   
   

6. Sprinkle chicken tenders with salt and pepper. Dip each tender in egg white-soy sauce mixture and place in popcorn-peanut mixture in bag to coat evenly. Repeat individually to each tender. Place coated tenders on baking sheet.
7. Bake tenders for 10 minutes. Using tongs or a fork, carefully turn tenders over. Bake tenders for an additional 5 minutes. Serve with sweet and sour sauce for dipping.

It’s that simple and easy! I like to enjoy these crusted chicken tenders with veggie pot stickers or spring rolls. If you want more butteredpopcorn ideas or easysnack recipes, check out the Orville Redenbacher’s site!