Popcorn Chicken With White Cheddar Popcorn & Buffalo Ranch Dipping Sauce Recipe

Cooking Directions

• STEP 1.In a bowl, combine flour, cornstarch, paprika, garlic powder, salt, and pepper.
• STEP 2.Dip the chicken pieces into the beaten eggs, then coat them in the flour mixture.
• STEP 3.Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the chicken in batches until golden brown and cooked through, about 4-5 minutes per batch.
• STEP 4.In a separate bowl, mix together the white cheddar popcorn and additional seasonings if desired.
• STEP 5.Serve the popcorn chicken with the white cheddar popcorn and buffalo ranch dipping sauce on the side.

Cooking Tips

• Make sure the oil is hot enough before frying the chicken to ensure a crispy exterior.
• To keep the chicken warm and crispy, place it on a wire rack set over a baking sheet in a preheated oven at 200°F (95°C).
• Feel free to adjust the seasonings in the flour mixture and the buffalo ranch dipping sauce to suit your taste.

Storage and Serving

• Leftover popcorn chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
• Serve the popcorn chicken as a snack or appetizer, and enjoy it with the buffalo ranch dipping sauce.