Yield: 4-6 people
Author: Ana Marti
Chili Lime Popcorn Chicken

Chili Lime Popcorn Chicken

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Crispy chili lime mariquitas coated popcorn chicken is a family favorite. Slightly spicy, perfectly tangy, and complete perfection. This recipe sure is a must!


  • 1 lb chicken breast, cut into bite size pieces
  • salt to taste
  • 1 tablespoon chili lime seasoning, divided
  • 1/2 teaspoon chili powder
  • 1/4 heaping teaspoon cayenne powder
  • 1/4 teaspoon garlic powder
  • 2 bags Mariquitas Classics Lime Mariquitas Chips
  • 1/4 cup unsalted butter, melted
  • Juice of 1 lime
  • Zest of half a lime
  • 1/3 cup all-purpose flour


  1. Add the mariquitas chips to a food processor and grind them into fine crumbs. Add the crumbs to a plate. Add in lime zest and 1/2 tablespoon chili lime seasoning. Mix to combine. Set aside.
  2. On another plate, add the flour, the rest of the chili lime seasoning, granulated garlic, chili powder, cayenne powder, and a pinch of salt. Set aside. Combine melted butter and lime juice. Season chicken bites with salt.
  3. Working in batches, place the chicken in the seasoned flour. Remove any excess flour and place it in the melted butter mixture. Then place the chicken pieces into the mariquitas crumbs, tossing and pressing as necessary to coat.
  4. FRY: Working in batches, add chicken pieces in the hot oil. Fry for 2-4 minutes on each side or until golden brown. Once the popcorn chicken is done, use tongs to remove from the oil and place them on a paper towel lined plate.
  5. OVEN-BAKED: Preheat oven to 400 degrees F. Bake for 8-10 minutes on each side.
  6. AIR FRYER: Set the temperature to 400 degrees F. Spray the air fryer basket with cooking oil. Arrange popcorn chicken in a single layer. Spray the top of the chicken bites with cooking spray. Cook the chicken for 8-10 minutes, flipping halfway.
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