Photo of Chicken Poppers by WW

Chicken Poppers

Total Time
30 min
20 min
10 min
We’ve given this ultimate bar-food favorite an oven-fried make-over that’s so delicious these poppers are guaranteed to fly off the buffet table at your next party. The genius combination of breadcrumbs and cornmeal used for the coating gives them a crispy exterior and eliminates the need to fry them in oil. Although their coating is well-seasoned with garlic salt and paprika, these bite-sized nuggets get even more bold-flavor from a quick stir-together creamy salsa dipping sauce. Incorporate red bell pepper strips, carrot sticks, and cucumber slices to the platter to add some festive color and to keep the appetizers lighter overall.


Cooking spray

3 spray(s)

Liquid egg substitute

½ cup(s)

Dried plain breadcrumbs

½ cup(s), plain or whole wheat, panko or regular

Uncooked white cornmeal

¼ cup(s)

Garlic salt

¼ tsp

Table salt

¼ tsp


¼ tsp

Black pepper

¼ tsp

Uncooked boneless skinless chicken breast

16 oz, cut into 1-inch cubes


¼ cup(s)

Reduced calorie mayonnaise

4 Tbsp


1 Tbsp, fresh, minced


  1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
  2. Place egg substitute in a shallow bowl. In another shallow bowl, combine breadcrumbs, cornmeal, garlic salt, salt, paprika and pepper.
  3. Dip chicken in egg substitute and then in breadcrumb mixture; turn to coat. Place chicken on prepared baking sheet; coat with cooking spray. Bake for 5 minutes, flip over and bake until chicken is cooked through, about 5 minutes more.
  4. Meanwhile, to make sauce, in a small bowl, combine salsa, mayonnaise and cilantro; stir well. Serve poppers with sauce on the side. Yields about 6 poppers and 1 1/2 tablespoons sauce per serving.