BUFFALO CHICKEN POPCORN RECIPES

Steps:

• Place chicken in a large bowl and season with salt and pepper. Pour buttermilk and ¼ cup buffalo sauce over and toss to combine. Cover and let sit at room temperature for 30 minutes or refrigerate for up to overnight.  When ready to fry, add enough oil to come about 2” up the sides of a large heavy bottomed pot. Heat over medium heat to 360°. Line a large baking sheet with paper towels.  In another large bowl, combine flour, bread crumbs, cornstarch, and garlic powder. Season with salt and pepper.  Working in batches, use a slotted spoon or spider to remove chicken from buttermilk, shaking as much excess buttermilk off as you can and place in flour mixture. Toss to coat chicken.  Remove chicken from flour mixture and carefully place into heated oil and fry until deeply golden and cooked through, about 4 minutes.  Remove with a slotted spoon and place onto prepared baking sheet. Repeat with remaining chicken.  Place cooked chicken into another large bowl and pour remaining 1 cup buffalo sauce over and gently toss to combine. It will help to do this in batches as needed.  Serve immediately with desired dressing. 

Steps:

• Heat the oil in a tabletop fryer or cast-iron skillet to 350°F
• Preheat the oven to 200°F
• Line a sheet pan with a wire rack
• Set out three shallow dishes on your work surface
• Place the flour and cornstarch in the first dish, season with salt and pepper and use a fork or whisk to combine
• Place the ranch dressing in the second dish
• Place the crushed corn cereal in the third dish
• To bread the chicken, toss the pieces in the flour mixture, dredge them in the ranch dressing, then coat them in the cereal
• Place on a plate
• To bread the pepper rings and jalapenos, repeat the process used for the chicken
• Place on a plate
• When the oil is ready, working in batches, fry the chicken until golden brown, 2 to 3 minutes
• Transfer to the wire rack on the sheet pan and place in the oven to keep warm while you continue with the frying
• Next, working in batches, fry the pepper rings and jalapenos until golden brown, about 1 minute
• Add them to the rack with the chicken as you proceed
• In a small saucepan, melt the butter over medium heat
• Add the Frank’s RedHot sauce and whisk to combine
• Transfer the fried chicken, pepper rings and jalapenos to a large mixing bowl, pour the hot sauce mixture over the top and toss to combine
• Serve on a platter or in a large shallow bowl (or for a Halloween touch, a parchment- or wax paper-lined plastic jack-o'-lantern or cauldron) with extra ranch dressing on the side, if you like