fried chicken poppers

1 Hour Chicken Poppers Recipe From Kosher With Easy Steps

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.

Jump to Recipe

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

Cook’s Choice Original Better Breader Batter Bowl- All-in-One Mess Free Breading Station Tray

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.

baked chicken poppers

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 TimeBaking TimeServings
15 minutes30-35 minutes4

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!

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1 Hour Chicken Poppers Recipe From Kosher With Easy Steps

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.
Prep Time15 minutes
Baking Time35 minutes
Total Time50 minutes
Course: Appetizer, Dinner, Lunch, Snack
Cuisine: American
Keyword: baked chicken poppers, chicken poppers recipe from kosher, fried chicken poppers, how to make chicken poppers, what are chicken poppers
Servings: 4 servings
Calories: 530kcal

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 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.
    2 pounds chicken fillets, skinless, boneless
  • 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.
    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 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.
  • 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.
  • 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.
    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 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.

Notes

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.

Nutrition

Serving: 10pieces | Calories: 530kcal | Carbohydrates: 42g | Protein: 33g | Fat: 21g | Saturated Fat: 3.5g | Cholesterol: 115mg | Sodium: 1550mg | Fiber: 2g | Sugar: 2g

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