Low Fat Crispy Chicken Poppers
Satisfy your cravings for crispy, flavorful bites without the guilt with these Low Fat Crispy Chicken Poppers! Made with tender chunks of boneless, skinless chicken breast, marinated in a zesty low-fat buttermilk blend, and coated in crunchy whole wheat panko breadcrumbs, these poppers bake to golden perfection in just 15 minutes. By using a quick marinade and non-stick cooking spray, you'll achieve a crave-worthy crispy texture while keeping the fat content in check. Perfect as a high-protein snack, appetizer, or even a weeknight dinner, these chicken poppers are a healthier twist on a classic favorite. Serve them with your favorite dipping sauce for a crowd-pleasing dish that’s irresistibly tasty and easy to make! Ideal for health-conscious foodies looking for low-calorie indulgences, this recipe is a must-try for fans of oven-baked chicken dishes.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 1 cup Buttermilk (low-fat)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Whole wheat panko breadcrumbs
- Non-stick cooking spray
Instructions
Begin by cutting the chicken breast into 1-inch cubes for the poppers.
In a large bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well.
Add the chicken cubes to the buttermilk mixture, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes to marinate. For best results, marinate for up to 4 hours.
Once marinated, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the whole wheat panko breadcrumbs in a shallow dish. Remove the chicken pieces from the buttermilk marinade, allowing excess to drip off, and dredge each piece in the breadcrumbs until well coated.
Arrange the coated chicken poppers on the prepared baking sheet, leaving space between each piece.
Lightly spray the top of the chicken poppers with non-stick cooking spray. This helps them become crispy without adding extra fat.
Bake in the preheated oven for 12-15 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. You can check for doneness by ensuring the internal temperature of the chicken reaches 165°F (74°C).
Remove from the oven and allow to cool slightly before serving. Enjoy warm with your choice of dipping sauce or as is.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 3758 mg | 163% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 16.3 g | ||
| Protein | 165.8 g | 332% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 438 mg | 34% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1846 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
