Chicken Poppers

Chicken Poppers

Ingredients:
5 cups low fat buttermilk
2 Tbsp kosher salt
2 Tbsp light brown sugar
2 Tbsp cayenne powder
1 Tbsp garlic powder
3 bay leaves, broken into pieces

1 Tbsp Dijon mustard
2 Tbsp olive oil
3 c. prepared Italian bread crumbs (I make these and keep in bulk --- but you can buy them plain add 1 tsp oregano, 1 tsp thyme, 1 tsp garlic powder)
4 large boneless skinless chicken breasts, trimmed of excess fat and cut into 1 1/2 - 2 inch chunks

Directions:
-In large, zip top bag, placed in a bowl, combine first six ingredients and stir well to combine.
-Place chicken pieces into the bag and toss to coat well.
-Seal bag completely and place bag, in bowl, into the fridge to marinate for 2-3 hours.
-Preheat oven to 400 degrees and line baking sheet with a wire rack.
-Remove bag from fridge and remove chicken from marinade, shaking to rid of excess liquid.
-Place chicken pieces on paper towel lined baking sheet and discard marinade.
-In wide, shallow bowl, combine seasoned bread crumbs, Dijon mustard, drizzle of olive oil and stir to combine.
-Set chicken in breadcrumbs, sprinkle crumbs over chicken, and press to coat.
-Turn chicken over and repeat on other side.
-Gently shake off excess and place on rack.
-Repeat with all chicken and place baking sheet into oven to bake until tenders reach an internal temperature of 180 degrees, about 12-15 minutes depending on size.
-Remove from oven, place on serving platter and serve with barbecue sauce of choice.

Once again, Good Things Catered (love their site!)