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If you're on the lookout for a delicious and healthy twist on a classic comfort food, look no further than crispy zucchini popcorn chicken. This inventive recipe combines tender pieces of chicken breast coated with a crispy, golden crust and paired with nutrient-dense zucchini, making it a delightful alternative to traditional popcorn chicken. Not only does this dish tantalize the taste buds, but it also offers a fun and flavorful snack or meal option that can easily satisfy both kids and adults alike.

Zucchini Popcorn Chicken

Looking for a delicious and healthy twist on popcorn chicken? Try this Crispy Zucchini Popcorn Chicken recipe! It's an inventive blend of juicy marinated chicken breast and crunchy, nutrient-dense zucchini, making it a perfect snack or meal for both kids and adults. The dish offers a satisfying crunch, with a flavorful seasoned breading that can be baked or fried. Serve it up with your favorite dipping sauces for an impressive and tasty treat that everyone will love!
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Ingredients
  

2 medium zucchinis, cut into bite-sized cubes

1 lb chicken breast, cut into popcorn-sized pieces

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (panko for extra crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon dried Italian herbs

Salt and pepper, to taste

Olive oil spray or vegetable oil for frying

Fresh parsley, chopped (for garnish)

Optional: hot sauce or ranch dressing for dipping

Instructions
 

Prepare Zucchini: Preheat your oven to 400°F (200°C). In a colander, toss the zucchini cubes with a pinch of salt and allow them to drain for about 15 minutes to remove excess moisture. Pat them dry with paper towels.

    Marinate Chicken: In a mixing bowl, season the chicken pieces with garlic powder, onion powder, paprika, Italian herbs, salt, and pepper. Let it marinate for about 15 minutes while you prepare the breading.

      Set Up Breading Station: In three separate shallow bowls, place the flour in the first bowl. Beat the eggs in the second bowl. In the third bowl, combine the breadcrumbs with a little salt and pepper.

        Breading Process:

          - Dip each chicken piece into the flour, ensuring it's fully coated. Shake off excess.

            - Next, dip it into the beaten eggs, allowing any excess to drip off.

              - Finally, roll the chicken in the breadcrumb mixture, pressing lightly to adhere. Repeat for all chicken pieces.

                - For the zucchini, follow the same process: coating the zucchini cubes in flour, then egg, and finally breadcrumbs.

                  Cooking Method:

                    - For Baking: Place the breaded chicken and zucchini on a baking sheet lined with parchment paper. Lightly spray or drizzle with olive oil. Bake for 15–20 minutes until golden brown and crispy, flipping halfway through.

                      - For Frying: Heat about 1 inch of oil in a large skillet over medium heat. Carefully add the breaded chicken and zucchini in batches, being cautious not to overcrowd the pan. Fry until golden brown and cooked through, about 3–4 minutes per side. Remove and drain on paper towels.

                        Serving: Once cooked, transfer the crispy zucchini and popcorn chicken to a serving platter. Garnish with chopped parsley. Serve warm with your choice of dipping sauces like hot sauce or ranch dressing.

                          Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings