Popcorn Coated Popcorn Chicken Recipes

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.

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.
• In a large releasable plastic bag, combine the chicken, salt, garlic powder, onion powder and black pepper. Seal and then shake and massage the bag so all the chicken pieces get coated with the seasoning. Set aside.
• Add the popcorn to a separate large resealable plastic bag. Close the bag and, using a rolling pin, crush the popcorn into small pieces.
• Set up your breading station using 3 pie pans. In the first pan, add the flour. In the second pan, whisk together the buttermilk, hot sauce and eggs. In the third pan, combine the popcorn, panko and paprika and stir to combine.
• Working in batches, dredge the chicken pieces first in the flour, then in the buttermilk mixture and finally in the popcorn breading mixture, pressing the chicken into the breading mixture to make sure it gets completely coated. Place on the prepared baking sheet in 1 even layer. Spray the tops lightly with cooking spray.
• Bake until golden brown, about 15 minutes, flipping each piece halfway through. Serve immediately.

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.

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.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease a baking pan.
• Season chicken with salt and pepper.
• Combine bread crumbs and Parmesan cheese in a bowl.
• Heat olive oil in a small saucepan over low heat, about 1 minute. Add garlic; stir and remove from heat. Coat chicken in the oil and dip into the bread crumb mixture. Transfer coated chicken to the prepared baking pan.
• Bake in the preheated oven until golden brown and crispy, 15 to 20 minutes.

Steps:

• Put the popcorn, bread or breadcrumbs and paprika in a food processor and blend until finely chopped. Tip into a wide, shallow bowl. Whisk the egg in a second bowl, and mix the flour with some seasoning in a third bowl.
• Dip the chicken strips first into the seasoned flour, then into the egg mixture, and finally into the popcorn breadcrumbs - press the crumbs onto the chicken to help them stick. Continue until all the chicken pieces are coated, then chill for 30 mins, or up to 1 day. Mix together the ingredients for the dip in a small bowl.
• When ready to cook the chicken, heat enough oil to just cover the surface of a large frying pan. Once hot, cook the chicken pieces for 2-3 mins on each side (in batches so you don't overcrowd the pan) until golden and cooked through. Drain on kitchen paper. Serve warm with the dip on the side.

Steps:

• Cube the chicken into bite-sized pieces.
• Transfer the chicken to a medium bowl. Add the soy sauce, garlic powder, five spice, white pepper, and salt and mix until evenly coated. Cover and refrigerate for 1 hour.
• In a separate medium bowl, combine the cornstarch and coarse sweet potato flour.
• Add the chicken to the flour mixture and toss to coat.
• In a deep pot, heat 3 inches of oil over medium heat until the temperature reaches 350°F (150°C). Set a wire rack over a baking sheet.
• While the oil is heating, make the spice mix: In a small bowl, stir together the white pepper, salt, five spice, and cayenne.
• Drop a handful of Thai basil into the hot oil. Fry for 30 seconds, until starting to crisp. Remove from the hot oil with a slotted spoon and transfer to the wire rack.
• Working in batches to avoid overcrowding the pot, fry the chicken in the hot oil for 3-5 minutes, until golden brown and crispy. Transfer to the wire rack to drain.
• Transfer the chicken and crispy Thai basil to a large bowl. Sprinkle with the spice mix and gently toss to combine.
• Transfer to a plate and serve hot.
• Enjoy!

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!