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Popcorn Chicken with Mango Coconut Dipping Sauce

Popcorn Chicken with Mango Coconut Dipping Sauce is a delicious appetizer to share with friends and family for game day tailgating parties.
Servings 4 to 6
Author Karen @ The Tasty Bite

Ingredients

For the popcorn chicken:

  • 1 1/2 lbs boneless skinless chicken breast cut into 1-inch chunks
  • 2 cups buttermilk
  • 2 tbsps hot sauce
  • 2 cloves garlic smashed
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • 1 cup flour
  • 2 eggs beaten
  • 3 cups panko breadcrumbs or crushed rice crispy cereal
  • Cooking spray

For the mango coconut dipping sauce:

  • 1 cup frozen mango chunks thawed
  • 1/3 cup coconut cream
  • 1 tsp lime juice
  • 1 tbsp honey
  • 1/2 tbsp hot sauce

Instructions

  • In a large bowl or ziplock bag, combine chicken, buttermilk, hot sauce, garlic, thyme, salt and pepper, to taste. Refrigerate and allow to marinate for at least one hour, preferably overnight.
  • Preheat oven to 400F. Line a baking sheet with parchment paper.
  • Working one piece at a time, dip chicken into the flour until lightly coated, then dip in eggs and roll in the breadcrumbs. Place the chicken on the prepared baking sheet. Repeat with the remaining chicken.
  • Bake for 15 to 20 minutes or until the chicken pieces are cooked though and the coating is crispy and lightly golden brown.
  • To make the mango coconut dipping sauce, combine all of the ingredients for the sauce in a blender or food processor and process until smooth. Serve popcorn chicken with the sauce.