Popular
Latest From the Show
How To Make Popcorn Chicken with White Cheddar Popcorn & Buffalo…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
"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.
Ingredients
For the Popcorn Fried Chicken:
- 2 pounds chicken tenders
- 2 quarts canola oil, for frying
- 1 cup flour
- ½ cup cornmeal
- 3 tablespoons Old Bay Seasoning
- 1 tablespoon sugar
- 2 teaspoons dried lemon peel or finely grated lemon zest
- 1 teaspoon ground cayenne pepper or other ground hot chile powder
- 1 tablespoon kosher salt
- 2 eggs
- ¼ cup whole milk
- 1 teaspoon hot sauce (Rach's go-to is Frank's RedHot)
- ½ cup finely chopped fresh dill and chives, for garnish
For the White Cheddar Dill Popcorn (or use store-bought as a shortcut):
- One 8 ½-ounce bag white cheddar popcorn
- 1 tablespoon dried dill
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon celery seed
For the Buffalo Ranch Dipping Sauce:
- 1 cup sour cream or Greek yogurt
- ½ cup finely chopped fresh leafy herbs (Rach used dill, flat-leaf parsley, and chives)
- ¼ cup hot sauce (Rach's go-to is Frank's RedHot)
- About 2 teaspoons Worcestershire sauce
- 1 clove garlic, grated
- Salt and pepper
Yield
Serves: 4 to 6
Preparation
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.