No-Fry Popcorn Chicken

Carlene Thomas RDN
Carlene Thomas RDN
May 11, 2022
Use your Anova Precision Oven for an ultra-tender, lower-fat version of popcorn chicken. First, use the sous vide express mode to quickly cook boneless, skinless chicken breast. Then bread it, spray it with ghee or other oil with a high smoke point, and crisp it using the convection fan. You’ll never make popcorn chicken a different way again. Note: This recipe works best when there’s some airflow underneath the chicken. The photos in this recipe show a perforated pan, which is now available to order through Anova. If you don't have one, placing a wire rack over a sheet pan works as a substitute.
Prep Time
Cook Time
No-Fry Popcorn Chicken
3 (2)
1.75 lb
boneless, skinless chicken breasts
Ghee cooking spray or other oil spray for high-heat cooking
2 cups
all-purpose flour
1 cup
panko breadcrumbs
1.5 cups
low-fat buttermilk
2 tsp
kosher salt
1 tsp
ground mustard
1 tsp
1 tsp
powdered sugar
1 tsp
dried oregano
½ tsp
garlic powder
½ tsp
onion powder
⅛ tsp
ground white pepper

1. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 164°F
Heat: Rear

2. Probe the Chicken

Place chicken on a parchment- or silicone mat-lined sheet pan. Insert the probe into the thickest part of the largest breast.
Probe the Chicken

3. Cook

Cook the chicken until it reaches its target temperature. It will be slightly undercooked so that it doesn’t overcook in the crisping stage.
Sous Vide Mode: On
Steam: 100%
Temp: 164°F
Heat: Rear
135°F Probe Target

4. Dice Chicken

Remove the chicken from the oven and let rest for 5 minutes. Dice into 3/4- to 1-inch pieces.
Dice Chicken

5. Adjust Oven for Crisping and Prep Pan

Generously spray a perforated pan (see note) with the ghee spray.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear, Top

6. Start Breading Chicken

Mix the flour and panko in a large bowl. Pour the buttermilk into a separate large bowl. Add the chicken pieces to the flour mixture and toss to coat.
Start Breading Chicken

7. Dip in Buttermilk

Dip the chicken in the buttermilk to coat.
Dip in Buttermilk

8. Return to Flour Mixture

Transfer the chicken back to the flour mixture and toss to coat. Transfer to the prepared pan.
Return to Flour Mixture

9. Spray

Spray the chicken evenly with the ghee spray.

10. Crisp

Return to the oven and cook until crisp, about 15 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Top, Rear
00:15 Timer

11. Make Spice Mixture

While the chicken cooks, combine the salt, mustard, paprika, sugar, oregano, garlic powder, onion powder, and white pepper in a small bowl.

12. Toss with Spices

Transfer the hot chicken to a large bowl, sprinkle with the spice mixture, and toss to coat.
Toss with Spices

13. Serve

Serve hot with your favorite dipping sauces.
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