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Baked Barbecue Chicken Poppers

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Saucy, tangy, and oh-so addicting: these Baked Barbecue Chicken Poppers are the perfect nostalgic bite!

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Let’s be honest: my ultimate inspiration for this recipe was the tried and true Chick fil A nuggets. Chick fil A is one of my favorite fast foods, and is a must for pretty much every road trip. That being said, when dreaming up this recipe, I was aware that my healthified version of the classic nugs was not going to be the exact same, and I didn’t want to be let down.

the breakdown…

Luckily, after making these Baked Barbecue Chicken Poppers, I was anything but disappointed. With double the barbecue flavor and a crispy salty cracker crust, these nuggets are absolutely PACKED with flavor! Like yes, you could definitely dip these in more barbecue sauce or any other dip of choice (hello leftover stashes of Chick fil A Sauce…), but these nugs really have a lot of flavor all by themselves. For starters, you have to pick a good cracker. I like Simple Mills Almond Flour Sea Salt Crackers for a neutral, yet salty bite. Plus, with these crackers, these nugs are gluten free. Alternatively, I love Stonewall Kitchen’s Sea Salt Crackers, or even your classic Stacey’s Pita Chips. The pita chip will give it a little bit of a different taste, but go with what you love!

The next boost of flavor comes from the binding itself. Traditionally, the bread of nuggets is glued on with a simple egg wash. In these Baked Barbecue Chicken Poppers, the egg is mixed with actual barbecue sauce and of course some garlic powder. This brings these nugs to a whole new level, and is absolutely crucial. You could even add some extra spice here from hot sauce or red pepper flakes, if desired. After rolling the chicken in this delicious sauce, all you have to do is toss it with the cracker crumbs, space them out on the baking rack, hit them with a little oil, and voila! They’re ready for the oven! No frying necessary, yet you still get that crispy, greasy crust that is to die for. 

how to serve them up…

I love to eat these for lunch with a side of barbecue sauce, but you could really serve these at any occasion. They make for great meal prep or school lunches, but are equally as impressive for a fun party appetizer. Party tip? Double or triple the recipe, spread the Baked Barbecue Chicken Poppers out on a large board or serving tray, and tuck in little bowls of all of your favorite sauces. With some skewers or toothpicks on the side, this is such an easy and cute party staple for kids and adults alike. Think game-day, backyard barbecue, birthday party, etc… you name the occasion, these Baked Barbecue Chicken Poppers are never going to disappoint. 

I hope you love these Baked Barbecue Chicken Poppers as much as I do! Let me know in the comments below!

Baked Barbecue Chicken Poppers

Recipe by Annie PatrickCourse: Appetizer, Lunch, Dinner, Main CourseCuisine: BarbecueDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

300

kcal
Total time

30

minutes

Saucy, tangy, and oh-so addicting: these Baked Barbecue Chicken Poppers are the perfect nostalgic bite!

Ingredients

  • 1 5 oz box of crackers*

  • ½ cup barbecue sauce, plus more for serving

  • ⅓ cup water

  • 2 eggs, beaten well

  • 1 tsp garlic powder

  • 1 lb boneless skinless chicken breasts, cut into 1 inch cubes*

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and a greased baking rack.*
  • In a high speed blender or food processor, blend the crackers until they are a sand-like consistency. Pour the crumbs out onto a wide bowl or plate.
  • In a separate bowl, whisk the barbecue sauce, water, eggs, and garlic powder.
  • Toss the chicken with the barbecue sauce mixture, then roll each piece in the cracker crumbs.
  • Spread the chicken out on the baking rack. Spray or drizzle each piece with olive oil, and place in the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through. Serve with barbecue sauce and enjoy!

Notes

  • I  like to use chicken breast “tenders” as I think they are easier to cut up. I would not use chicken thighs for this recipe.
  • For this recipe, I used Simple Mills Almond Flour Sea Salt Crackers, but any typical cracker works. Pita chips also work well. If you are using an unsalted cracker, however, I would add ½ tsp of salt in with the garlic powder.
  • If you do not have a baking rack, I recommend lining the baking sheet with greased parchment paper and placing the chicken directly on top. Make sure they are spaced out enough so they can get crispy!
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