Ingredients
Scale
- 1 bag Frozen Popcorn Chicken (Tyson recommended)
- 4 tablespoons Melted Butter (can swap with olive oil)
- 2 tablespoons Dry Nashville Hot Seasoning
- 1 teaspoon Kosher Salt (adjust to taste)
- 1 teaspoon Pepper (adjust to taste)
- 1 tablespoon Honey (maple syrup can be used as an alternative)
- 4 pieces Naan Flatbreads
- 1 cup Shredded Mozzarella Cheese (or cheddar/dairy-free option)
- 1 cup Pickle Slices
Instructions
- Preheat your oven according to the directions on the popcorn chicken package.
- Cook the popcorn chicken in the oven as per package instructions until crispy.
- In a small bowl, mix melted butter, Nashville hot seasoning, salt, pepper, and honey.
- Once the popcorn chicken is ready, toss it in the butter mixture until well coated.
- Place the naan flatbreads on a baking sheet.
- Evenly distribute the spicy popcorn chicken over the naan.
- Sprinkle shredded mozzarella cheese on top.
- Bake in the oven until the cheese is melted and bubbly, about 5-7 minutes.
- Remove from the oven and add pickle slices on top before serving.
Notes
For a vegetarian version, replace the popcorn chicken with veggie-based alternatives. Great as a main or appetizer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 flatbread
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 30mg