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
- 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
- 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.
- 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.
- 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.
- Preheat oven to 375 degrees Fahrenheit. Spray baking sheet with cooking spray; set aside.
- In a shallow dish, whisk egg whites and soy sauce.
- 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.
- 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!