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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


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.
  2. 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.
  3. In a large bowl add chicken, buttermilk, garlic, salt and pepper. Marinate for at least one hour or up to overnight. Drain well.
  4. Working in batches, dredge chicken in the crushed Harvest Snaps, pressing firmly to coat. Place onto prepared baking sheet.
  5. Place in oven and bake, turning half way through, until crisp and no longer pink, about 20-25 minutes.
  6. Garnish with parsley and serve immediately. Enjoy!