Chicken poppers are one of my favorite meals! It’s comforting and super kid friendly as well. We’re going with two of my favorites today, BBQ and buffalo. I had fun doctoring up a bottle of BBQ sauce with Asian flavors and creating an easy vegan buffalo sauce. You can also serve the sauce on the side along with the breaded nuggets for those who prefer to dip.

Yields 4-6 servings

Chicken:

1 and 1/2 pounds skinless boneless chicken breasts, cubed
1/2 cup flour
2 eggs
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 and 1/2 cups home-style breadcrumbs or crumbs of your choice

Asian BBQ Sauce:

18 ounces bottled barbecue sauce (1 and 1/2 cups)
2 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon toasted sesame oil
1 cube frozen garlic
1 cube frozen ginger

Buffalo Sauce:

2/3 cup Frank’s Red Hot Sauce
1/4 cup oil
1 tablespoon white vinegar
1/4 teaspoon soy sauce
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder

Directions:

1. Whisk together the sauce ingredients in a large bowl.

2. Prepare your breading station. Pour the flour onto a plate. Next, set up the eggs by beating them in a bowl with the paprika, salt, garlic powder and salt. Pour the breadcrumbs into a shallow pie dish. Start by dipping the cubes in flour, then egg and crumbs. Bake or fry as desired then toss in sauce before serving.

3. To bake: Preheat oven to 425 degrees Fahrenheit. Place coated chicken on a parchment-lined baking sheet. Spray with cooking spray and bake for 14-15 minutes.

To fry: Heat oil in a frying pan. Cook the chicken cubes for two to three minutes per side, until golden.

4. Transfer to a plate lined with paper towels or cooling rack.