dinner · american
Crispy Popcorn Chicken Bowls with Sweet Corn & Cheddar
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Instructions
1
Position oven rack to upper-middle position, line a large rimmed baking sheet with parchment paper, and preheat oven to 425 F (220 C).
2
Place quartered baby gold potatoes into a medium pot, cover with salted water, and bring to a boil over high heat.
3
Boil potatoes for 12 minutes until tender when pierced with a fork, dropping corn and peas in during the final 2 minutes.
4
Cut chicken breasts into bite-sized 0.75-inch popcorn nuggets directly on your cutting board.
5
In a shallow dish, combine panko, cornstarch, garlic powder, paprika, half the salt, pepper, and one tablespoon olive oil.
6
Toss chicken pieces in the seasoned crumb mixture, pressing firmly to adhere, and scatter across the prepared baking sheet.
7
Drizzle nuggets with remaining half tablespoon olive oil and bake for 12 minutes until crunchy, crisp, and golden.
8
Drain cooked potatoes, corn, and peas thoroughly in a colander, then return everything to the warm pot.
9
Add butter, milk, and remaining salt, mashing potatoes gently while keeping corn and peas vibrant and whole.
10
Scoop fluffy vegetable-studded mashed potatoes into shallow bowls, pile hot popcorn chicken on top, and shower immediately with shredded cheddar to melt.
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