Last Updated on May 14, 2024
Today we re-make the original chicken poppers recipe from Kosher. But our recipe has even more crispy textures and a richer complex flavor.
Don’t worry, they are just as easy and quick to make We’ve just made some minor changes to the ingredients list to help elevate these delicious savory snacks.
What Are Chicken Poppers?
Today we will recreate the chicken poppers recipe from Kosher, a well-known food blog. But, what exactly are they?
Chicken poppers are similar to chicken nuggets. But instead, they are much smaller bite-sized pieces of chicken. And, they aren’t made from a blended seasoned chicken mixture. These poppers are made from whole bite-sized pieces of chicken.
You can either make baked chicken poppers (which is usually the healthier but less popular version) or deep-fried poppers.
There isn’t one specific flavor associated with chicken poppers. You can baste them in any sauce that you’d like!
This chicken poppers recipe from Kosher is made using a chili-ketchup sauce. It is rich in flavor and easily adjustable. Naturally, we’ll be adjusting the original recipe to our liking. But you’ll still get to experience crispy textures and juicy, tender flavors.
What You Need To Make This Chicken Poppers Recipe From Kosher
Ingredients
- 2 pounds chicken fillets, skinless, boneless
- 2 cups all-purpose flour
- 1/2 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, room temperature
- 2 tablespoons milk, room temperature
- 4 cups Panko breadcrumbs
- 3/4 cup ketchup of your choice
- 3/4 cup brown sugar
- 1/4 cup of hot sauce of your choice
- 2 teaspoons olive oil
- 1 teaspoon garlic powder
Equipment
- Measuring cups and spoons
- Mixing bowls
- Knife
- Chopping board
- Baking or roasting pan
- Non-stick baking paper
- Medium saucepan
- Whisk
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Step-by-step instructions
Step 1: Prepare your chicken
First, remove the skin and bones from the chicken fillets if you haven’t bought them that way.
Then, cut the fillets into bite-sized pieces. You can choose any size that you’d like. Personally, we like 1-inch cubes.
Step 2: Create an assembly line
Preheat your oven to 420ºF (210ºC) and place the wire rack in the middle of the oven.
Combine the flour, fine salt, and black pepper in a medium mixing bowl. This is the first bowl in the line.
Next, beat the two eggs with some milk in another separate mixing bowl. This will be the second bowl in the assembly line.
Finally, place the Panko breadcrumbs in a third separate bowl. This is the last bowl in the line.
Step 3: Crumb coat the chicken pieces
Dip a piece of chicken in the seasoned flour mixture. Shake off any excess flour.
Then, use the other hand to dip the piece into the egg and milk mixture. Again, allow excess egg to drip off the piece.
Finally, using your dry flour hand again, coat the piece with the Panko breadcrumbs. Make sure it’s crumbed well.
Place the crumbed chicken piece on a lined baking pan. Repeat the crumbing process with all of your chicken pieces.
Step 4: Bake the chicken
After all of your chicken pieces have been crumb-coated, place the tray inside the oven. This chicken poppers recipe from Kosher will take about 20-25 minutes to bake.
Always check the doneness of the chicken before removing it from the oven. It should be golden brown, crispy, tender, and cooked through.
Step 5: Make the sauce
While the chicken poppers are baking, you can prepare your basting sauce.
Whisk together the ketchup, brown sugar, hot sauce, olive oil, and garlic powder in a medium saucepan.
Place the sauce over medium heat. Bring the sauce to a boil and reduce the heat. Allow it to simmer until the sugar has melted. You can whisk occasionally to prevent the sauce from catching at the bottom of the pot.
Step 6: Baste and bake the chicken poppers
Once the sauce has been made and the chicken pieces have been baked, you can proceed with the basting process.
Remove the chicken from the oven. Pour as much sauce over the chicken as you’d like. Make sure to turn the pieces so that all sides are covered well.
Then, place the basted chicken back into the hot oven. Leave them to bake for about 10-15 minutes or until the sauce is nice and thick.
Serve these poppers immediately.
Expert Tips And Tricks
- A trick we learned for crumbing items is to use the wet-hand dry-hand method. This involves only using one hand for working with the dry coatings (flour and Panko crumb) and only using the other hand for working with the wet egg mixture. Don’t swap hands when handling the chicken. This helps prevent you from crumbing your fingers instead of the food. It’s hygienic, it’s an easier process, and it wastes fewer ingredients.
- For today’s chicken poppers recipe from Kosher, we are only crumbing the chicken pieces once. You can however crumb them twice. The benefits of doing so are that all of the pieces will look more uniform, they will be crispier, and they will be more evenly coated with a crispy layer.
- If you are in a rush you don’t have to cook the sauce before basting your chicken with it. We prefer doing so because it helps the sugar dissolve and the flavors develop much better.
- If you’d like, you can also make fried chicken poppers instead. You can fry piece crumbed pieces for about 5 minutes or until they are cooked. The basting process differs a bit. Once the chicken has been fried, drain it on paper towel. Then, place it on a clean plate or inside a bowl. Cover it with sauce and leave it to sit for 10 minutes or so. Use a warm (heated) sauce to help keep the chicken warm as it marinates.
Preparations Times And Servings
| Preparation Time | Baking Time | Servings |
| 15 minutes | 30-35 minutes | 4 |
Wrapping Things Up – The Best Chili Chicken Poppers Recipe
We hope that you have enjoyed our take on the original chicken poppers recipe from Kosher. It’s just as easy to make, but much more flavorful and even crispier!
Let us know what you think in the comments below. And don’t forget to go check out some of our other amazing recipes on our website!
1 Hour Chicken Poppers Recipe From Kosher With Easy Steps
Equipment
- Measuring cups and spoons
- Mixing bowls
- Knife
- Chopping board
- Baking or roasting pan
- Non-stick baking paper
- Medium saucepan
- Whisk
Ingredients
- 2 pounds chicken fillets, skinless, boneless
- 2 cups all-purpose flour
- 1/2 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, room temperature
- 2 tablespoons milk, room temperature
- 4 cups Panko breadcrumbs
- 3/4 cup ketchup of your choice
- 3/4 cup brown sugar
- 1/4 cup of hot sauce of your choice
- 2 teaspoons olive oil
- 1 teaspoon garlic powder
Instructions
- Prepare your chickenFirst, remove the skin and bones from the chicken fillets if you haven't bought them that way.Then, cut the fillets into bite-sized pieces. You can choose any size that you'd like. Personally, we like 1-inch cubes.2 pounds chicken fillets, skinless, boneless
- Create an assembly linePreheat your oven to 420ºF (210ºC) and place the wire rack in the middle of the oven.Combine the flour, fine salt, and black pepper in a medium mixing bowl. This is the first bowl in the line.Next, beat the two eggs with some milk in another separate mixing bowl. This will be the second bowl in the assembly line.Finally, place the Panko breadcrumbs in a third separate bowl. This is the last bowl in the line.2 cups all-purpose flour, 1/2 teaspoon fine salt, 1/2 teaspoon freshly ground black pepper, 2 large eggs, room temperature, 2 tablespoons milk, room temperature, 4 cups Panko breadcrumbs
- Crumb coat the chicken piecesDip a piece of chicken in the seasoned flour mixture. Shake off any excess flour.Then, use the other hand to dip the piece into the egg and milk mixture. Again, allow excess egg to drip off the piece.Finally, using your dry flour hand again, coat the piece with the Panko breadcrumbs. Make sure it's crumbed well.Place the crumbed chicken piece on a lined baking pan. Repeat the crumbing process with all of your chicken pieces.
- Bake the chickenAfter all of your chicken pieces have been crumb-coated, place the tray inside the oven. This chicken poppers recipe from Kosher will take about 20-25 minutes to bake.Always check the doneness of the chicken before removing it from the oven. It should be golden brown, crispy, tender, and cooked through.
- Make the sauceWhile the chicken poppers are baking, you can prepare your basting sauce.Whisk together the ketchup, brown sugar, hot sauce, olive oil, and garlic powder in a medium saucepan.Place the sauce over medium heat. Bring the sauce to a boil and reduce the heat. Allow it to simmer until the sugar has melted. You can whisk occasionally to prevent the sauce from catching at the bottom of the pot.3/4 cup ketchup of your choice, 3/4 cup brown sugar, 1/4 cup of hot sauce of your choice, 2 teaspoons olive oil, 1 teaspoon garlic powder
- Baste and bake the chicken poppersOnce the sauce has been made and the chicken pieces have been baked, you can proceed with the basting process.Remove the chicken from the oven. Pour as much sauce over the chicken as you'd like. Make sure to turn the pieces so that all sides are covered well.Then, place the basted chicken back into the hot oven. Leave them to bake for about 10-15 minutes or until the sauce is nice and thick.Serve these poppers immediately.
Notes
Nutrition
My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.
You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.
