Cornflake Crusted Cajun Popcorn Chicken (Baked)

24 Pieces
40 min

Hot and crispy, this Cornflake Crusted Cajun Popcorn Chicken is baked in the oven and so much better than the deep-fried KFC version. They’re delicious, crunchy and healthy and make a fun family dinner or party appetizer!

Popcorn chicken was definitely one of my favorites at KFC, but now that I know how bad-for-you those things are, I had to try out a homemade version.

These cajun spiced bites were a total hit; I even made my own cajun seasoning here.

Of course I was a fan of the taste, but they also looked and smelled so good, that my roommate asked me for the recipe and tried them out herself.

She loved them, and so did her family. And now they’re on repeat there.

Cornflake Crusted Cajun Popcorn Chicken (Baked)
Recipe details
  • 24  Pieces
  • Prep time: 25 Minutes Cook time: 15 Minutes Total time: 40 min
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  • 1 lb Chicken Breast, Chopped into 2” cubes, 454g
  • ¼ cup Almond Milk
  • ¾ tsp Lemon Juice or Vinegar
  • 1½ cup Corn Flakes Cereal, about 45g
  • 3 Tbsp Almond Flour, about 15g
  • 1 Tbsp Cajun Seasoning, or use recipe below
  • ½ tsp Salt, avoid if your seasoning already has salt
  • Cooking spray/oil, for greasing
Cajun Seasoning:
  • 1 tsp Paprika
  • ⅔ tsp Garlic Powder
  • ⅓ tsp Onion Powder
  • ⅓ tsp Italian Seasoning
  • ⅓ tsp Oregano
  • ⅓ tsp Cayenne Pepper
  • ⅓ tsp Black Pepper
  • Pinch of Crushed Red Chili Flakes, Optional

Preheat oven to 425°F and line a baking sheet with parchment paper.
Stir together almond milk and lemon juice/vinegar in a large bowl and let sit 10 minutes so the milk can go “sour” and form “buttermilk”.
Add the chicken, coat well, and let sit for about 10 minutes.
Place corn flakes in medium-sized shallow bowl and crush with (clean) hands until crumbled.
Add almond flour, cajun seasoning and salt to cornflakes and mix.
Remove a piece of chicken from the bowl and dredge in corn flake mixture until coated well. Place on prepared baking sheet.
Lightly spray with cooking oil and bake for about 15 minutes or until chicken is cooked through. For a crispy bottom, flip for the last 3-5 minutes.
Serve with your choice of dips - BBQ Sauce and Ranch are good choices!
  • Storage: Fridge: In an airtight container for 3-4 days. Reheat in the oven at 350˚F for 7-10 minutes, or use an air fryer. Freeze: Place on baking sheet and let freeze individually. Transfer to freezer safe bag. Bake at 400°F for 5-7 minutes to reheat.
  • Make Ahead: After breading, place on baking sheet and let freeze individually. Transfer to freezer safe bag, and bake for 25 minutes straight out of freezer.
Haylee Jane Monteiro
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