Popcorn Coated Popcorn Chicken Recipes

POPCORN CHICKEN

Steps:

• Preheat oven to 400° and grease two large baking sheets with oil. Season chicken with salt and pepper.
• Add eggs to a medium shallow bowl. In a separate shallow bowl, whisk together bread crumbs, cornmeal, Parmesan, and cayenne. Season with salt.
• Working in batches, add chicken to eggs then dredge in bread crumb mixture until fully coated. Spread chicken in even layers on prepared baking sheets.
• Bake chicken until golden and cooked through, flipping halfway through, about 25 minutes.
• Meanwhile, make dipping sauce: In a small bowl, mix together mayonnaise, mustard, honey, and cayenne until fully combined.
• Serve chicken with dipping sauce.

POPCORN CHICKEN

Steps:

• Mix flour, garlic powder, salt, and black pepper together in a bowl. Beat eggs and lemon juice together in a separate bowl.
• Heat 1 1/2 to 2 inches of oil in a large pot over medium heat.
• Dip the chicken pieces into the flour mixture, then the egg mixture, and again into the flour mixture.
• Test the oil to make sure it is hot enough: a small amount of flour dropped in should sizzle. Place 10 pieces of chicken into the hot oil; cook until golden brown, about 8 minutes. Remove from the oil and drain on a paper towel lined plate and season with salt. Repeat with remaining chicken.

POPCORN CHICKEN

Steps:

• For the honey sriracha mayo: Stir together the mayo, sriracha and honey to taste. Season with salt. Transfer to a small serving bowl and drizzle with a little extra sriracha. Refrigerate until ready to serve.
• For the chicken: Put the paprika, garlic powder, cayenne and 1 teaspoon salt in a large resealable plastic bag and shake to mix. Add the chicken and shake to thoroughly coat.
• Put the flour in a large bowl. Beat the buttermilk and eggs together in another large bowl.
• Bring a large, wide pot with about 1 1/2 inches of oil to 350 degrees F. Line a tray with paper towels.
• Dredge half of the chicken in the flour. Remove from the flour, shake off the excess and dip it in the buttermilk mixture to coat. Let the excess drip off, then return it to the flour. Carefully put the chicken in the oil and fry, stirring occasionally, until golden brown and cooked through, about 4 minutes. Transfer to the paper towels with a slotted spoon and sprinkle lightly with salt. Return the oil to 350 degrees F and repeat with the remaining chicken.
• Top with chives and serve with the honey sriracha mayo.

EASY LOADED POPCORN CHICKEN

Steps:

• Heat oven to 425ºF.
• Bake chicken as directed on package.
• Meanwhile, cook VELVEETA, sour cream and milk in saucepan on medium-low heat 5 to 8 min. or until VELVEETA is completely melted and sauce is well blended, stirring constantly.
• Place chicken in shallow bowl; drizzle with VELVEETA sauce. Top with remaining ingredients.

CHEDDAR RANCH POPCORN CHICKEN RECIPE BY TASTY

Steps:

• Chop chicken breasts into bite-size pieces.
• In a large bowl, combine chicken, buttermilk, and ranch packet.
• Refrigerate for 2 hours.
• In a large zipper storage bag, crumble the cheese crackers into desired crumbs (to replace bread crumbs).
• Place cracker crumbs into a medium bowl and coat each piece of chicken until fully covered.
• Heat oil to 350°F (180°C) and fry chicken until crackers turn golden brown (3 minutes).
• Place on a paper towel to dry.
• Serve with a side of ranch or any sauce.
• Enjoy!

EASY POPCORN CHICKEN RECIPE

Steps:

• In a medium bowl, combine the flour, salt, and garlic powder.
• Pour the buttermilk into a separate bowl and the panko crumbs onto a plate.
• Dredge a piece of chicken into the flour mixture until evenly coated then dip in buttermilk, letting excess drip off. Lastly, roll in panko bread crumbs until evenly coated. Transfer to a platter.
• Preheat 1-inch of oil in a deep frying pan over medium heat. Adjust the heat to keep the oil at 350˚F. Fry the popcorn chicken in small batches, leaving space between each piece and flipping as needed. Fry until golden brown and 165˚F at the deepest part of the chicken on a thermometer.
• Remove the popcorn chicken from the oil and let it rest on a paper towel-lined plate. Serve immediately with your favorite dipping sauce!

TAIWANESE POPCORN CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl, combine chicken thighs, soy sauce, black vinegar, Shaoxing wine, white pepper, five spice, garlic, ginger, and brown sugar until the chicken is well coated. Cover the bowl with plastic wrap and transfer to the refrigerator to marinate overnight.
• When ready to fry, heat the oil in a medium pot over high heat until the temperature reaches 350°F (180°C). Line a baking sheet with paper towels.
• In a small bowl, stir together the paprika, Szechuan peppercorns, and salt.
• When the oil is nearly at temperature, add the tapioca starch to the bowl with the chicken and its marinade and toss to coat, pressing firmly so the tapioca starch sticks to the chicken.
• Add the Thai basil to the hot oil and fry for 1-2 minutes, until crispy. Remove from the oil with a slotted spoon and transfer to the paper towel-lined baking sheet to drain.
• Working in batches, add the chicken to the hot oil and fry for 5 minutes, or until golden brown. Transfer to the paper towel-lined baking sheet.
• Sprinkle the peppercorn-salt mixture generously over the fried chicken and basil. Serve with your favorite boba drink and sweet chili sauce.
• Enjoy!

AIR FRYER POPCORN-CRUSTED POPCORN CHICKEN

Steps:

• Combine cornstarch, salt, paprika, ground mustard, and pepper in a large resealable plastic bag. Drop half of the chicken pieces into the bag, seal the bag, shake, and let sit 5 minutes while your air fryer is pre-heating.
• Set the air fryer to 350 degrees F (175 degrees C) and preheat for 5 minutes.
• Meanwhile, place the popped popcorn in a food processor and pulse to a crumb-like consistency. Place crumbs in a separate resealable plastic bag.
• Dip seasoned chicken pieces first in beaten egg, then drop them into the bag of popcorn crumbs. Shake to coat.
• Place chicken in the basket of the air fryer. Lightly spray with butter flavored cooking spray. Cook, in batches if needed, for 8 minutes. Flip, mist with spray again, and cook 6 additional minutes.
• Using tongs, transfer chicken to a paper towel lined plate. Repeat with remaining chicken pieces. Serve with your favorite dipping sauce.