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Crispy Baked Chicken Pops
Total:
1 hr 5 min
Active:
35 min
Yield:
16 to 18 chicken pops
Level:
Easy
Total:
1 hr 5 min
Active:
35 min
Yield:
16 to 18 chicken pops
Level:
Easy

Ingredients

Chicken Pops:
  • 2 chicken breasts, cut into 1-inch pieces
  • 2 1/2 cups buttermilk 
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper 
  • 2 cups panko 
  • 1 teaspoon garlic powder 
  • 1/2 teaspoon cayenne pepper 
  • Olive oil spray 
Sauce:
  • 1/2 cup Dijon mustard
  • 3 tablespoons maple syrup 
  • 2 tablespoons apricot jam 
  • 1 tablespoon light mayo 
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper 

Directions

Special equipment: Cocktail picks

Preheat the oven to 400 degrees F.

Add the chicken pieces to a container with the buttermilk. Cover and refrigerate for 30 minutes.

Remove the chicken from the buttermilk, shaking off any excess and sprinkle with salt and pepper. Place the panko, garlic powder, cayenne and some salt and pepper in a dish. Dredge the chicken pieces in the seasoned panko, coating on all sides. Place the chicken on a wire cooling rack set over a baking sheet. Spray liberally with the olive oil spray. Bake in the oven until golden brown, 15 to 20 minutes.

For the sauce: Add the mustard, maple syrup, jam and mayo to a small bowl. Whisk until smooth, and then season with salt and pepper.

To serve, place a cocktail pick in each chicken pop and serve with the sauce on the side.

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