Healthy fried chicken from the oven, not drivethru

Popcorn chicken is a perfect snack - crunchy, bite-sized and seriously addictive. Too bad it's deep fried, or you could eat it all the time.

Actually, you can. You just need to lose all the grease and saturated fat.

The key to this crunchy munchy miracle is an oven-frying technique that uses only a misting of oil to get a perfect golden crunch. You start with bite-sized chunks of boneless, skinless chicken breast, the same as most takeout restaurants.

The chicken pieces get coated in a zesty blend of Dijon mustard and fat-free egg whites. If you like, you could toss in some cayenne pepper or even your favorite blend of fried chicken seasonings.

The chicken chunks then get dredged in panko, a Japanese-style breadcrumb that can be found in the Asian section of most grocers. Panko is made from bread with no crusts, so it has lighter and crispier texture than traditional breadcrumbs.

The final step before baking is to spritz the chicken with olive oil cooking spray, which will help brown and crisp the chicken.

This super-low-fat oven-frying method always yields golden, crunchy, guilt-free results. You also can use it to make healthy chicken nuggets and fingers, as well as crunchy chicken, pork or fish fillets.