Preheat your oven to 425 degrees Fahrenheit. This temperature will help achieve that perfect golden crispiness on the chicken.
Line a baking sheet with foil and place a baking rack on top. Lightly spray it with nonstick cooking spray to ensure the chicken doesn’t stick.
In a large freezer bag, add the flour. This will be the first layer of coating for your chicken. Make sure to seal the bag properly.
In a separate large bowl, mix together the panko breadcrumbs, cornmeal, salt, paprika, black pepper, onion powder, garlic powder, chili powder, cumin, and cayenne pepper. This mixture will be your second layer of flavor and crunch.
In another large bowl, whisk together the eggs and Frank’s hot WINGS sauce until combined. The sauce will add a kick to the chicken!
Take the chicken tenderloins and place them in the flour bag. Seal the bag and shake until the chicken is well coated. This helps create a nice base layer for the chicken.
Next, dip the floured chicken pieces into the egg mixture. Allow any excess to drip off before placing them into the bag with the panko breadcrumb mixture.
Seal the breadcrumb bag and shake again, pressing the breadcrumbs into the chicken to ensure they stick well. You want each piece to be thoroughly coated for maximum crispiness.
Carefully place the coated chicken on the baking rack in a single layer. Lightly spray the chicken with cooking spray to help it crisp up in the oven.
Bake for 10 to 15 minutes, or until the chicken is cooked through and golden brown. Keep an eye on them and broil for a few minutes if you want extra crispiness.
While the chicken bakes, prepare the Creamy Honey Buffalo Dip. In a bowl, whisk together the mayonnaise, Greek yogurt, honey, and additional Frank’s hot WINGS sauce to taste. Adjust the heat level according to your preference.
Once the chicken is done, taste a piece to decide how spicy you want the dip. This is the moment to add more hot sauce if desired! Serve the crispy Baked Popcorn Chicken with the dip on the side and enjoy!
