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"A while ago, I made popcorn shrimp with popcorn. Everyone loved it, except for my friends who don't like seafood. This chicken version is for them." – Rach
Rach's Tip: Make your own White Cheddar Popcorn! Simply pop a cup of kernels in a covered pot according to package directions then toss with ½ cup white cheddar cheese powder.
For the Popcorn Fried Chicken, cut each chicken tender crosswise into three pieces.
Fill a deep pot with 3 ½ to 4 inches of oil and heat to 350°F (medium to medium-high heat).
In a medium bowl, whisk flour, cornmeal, Old Bay, sugar, lemon peel, cayenne, and salt. Pour half of the flour mixture into a large resealable plastic bag; add chicken and shake to coat.
In another medium bowl, whisk eggs, milk, and hot sauce. Shake excess flour off the chicken. Dip chicken in the egg mixture, then coat in the flour mixture left in the bowl. Working in batches, fry chicken until outside is deep golden brown and meat is cooked through, about 5 minutes.
For the White Cheddar Dill Popcorn, in a large bowl, toss popcorn with dill and spices.
For the Buffalo Ranch Dipping Sauce, in a small bowl, mix sauce ingredients until combined.
Add chicken nuggets to the bowl with popcorn; toss. Top with ½ cup dill and chives. Serve with the sauce.