CHEDDAR RANCH POPCORN CHICKEN RECIPES

Steps:

• Chop chicken breasts into bite-size pieces.
• In a large bowl, combine chicken, buttermilk, and ranch packet.
• Refrigerate for 2 hours.
• In a large zipper storage bag, crumble the cheese crackers into desired crumbs (to replace bread crumbs).
• Place cracker crumbs into a medium bowl and coat each piece of chicken until fully covered.
• Heat oil to 350°F (180°C) and fry chicken until crackers turn golden brown (3 minutes).
• Place on a paper towel to dry.
• Serve with a side of ranch or any sauce.
• Enjoy!

Steps:

• 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