Deviled Popcorn Chicken with Ranch Dipper

Name: Deviled Popcorn Chicken with Ranch Dipper
Total time: 40 min
Yield: 4 servings
Ingredients: 800 g chicken tenders; 1900 ml vegetable oil; 125 g all-purpose flour; 75 g fine cornmeal; 8 g chili powder; 7 g seafood seasoning; 7 g smoked paprika; 1 tsp ground mustard; 1 tsp garlic powder; 1 tsp onion powder; 13 g sugar; 4 ea eggs; 15 ml hot sauce; 240 g sour cream; 15 g fresh parsley; 15 g fresh dill; 15 g fresh chives; 1 ea large garlic clove; 0.5 ea lemon

Recipe from Rachael Ray · original post · full recipe on rachaelray.com

Crispy, spicy popcorn chicken bites in a cornmeal and spice coating, with a fresh herb ranch for dipping. Great game-day finger food.

Serves 4 40 min

ChickenSpicyAmerican

Ingredients

chicken tenders — cut into thirds800 g
vegetable oil — for frying1900 ml
all-purpose flour125 g
fine cornmeal75 g
chili powder8 g
seafood seasoning7 g
smoked paprika7 g
ground mustard1 tsp
garlic powder1 tsp
onion powder1 tsp
sugar13 g
eggs4 ea
hot sauce15 ml

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Pescatarian
Deviled Popcorn Prawns with Ranch Dipper
- 600 g Peeled raw prawns instead of chicken tenders
Pat the prawns dry, coat them the same way and fry for about 2 minutes, just until golden and pink.
Vegetarian
Deviled Popcorn Cauliflower with Ranch Dipper
- 800 g Cauliflower instead of chicken tenders
- 5 g Celery salt instead of seafood seasoning
Cut the cauliflower into bite-sized florets and fry each batch for 3–4 minutes until golden and just tender; use a vegetarian Worcestershire in the ranch.
Vegan
Deviled Popcorn Cauliflower with Ranch Dipper
- 800 g Cauliflower instead of chicken tenders
- 5 g Celery salt instead of seafood seasoning
- 240 ml Unsweetened soy milk instead of eggs
- 180 g Vegan mayonnaise instead of sour cream
Dip the florets in the soy milk and hot sauce instead of egg, then fry for 3–4 minutes until golden; make the ranch with vegan mayonnaise and a vegan Worcestershire.
Gluten-free

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chicken tenders · 800 g
vegetable oil · 1.9 L
all-purpose flour · 125 g
fine cornmeal · 75 g
chili powder · 8 g
seafood seasoning · 7 g
smoked paprika · 7 g
ground mustard · 1 tsp
garlic powder · 1 tsp
onion powder · 1 tsp
sugar · 13 g
eggs · 4 items
hot sauce · 15 ml
sour cream · 240 g
fresh parsley · 15 g
fresh dill · 15 g
fresh chives · 15 g
large garlic clove · 1 item
lemon · 0.5 items

Method

Cut the chicken tenders into thirds. Pour the oil into a deep frying pot or countertop fryer and heat over medium to medium-high heat.
Combine the flour, cornmeal, chili powder, seafood seasoning, paprika, ground mustard, garlic powder, onion powder, sugar and a good pinch of salt in a large plastic bag. Shake, then remove half the mixture to a large shallow dish.
Whisk the eggs and hot sauce together in a bowl.
Add the chicken to the bag and shake to coat in the flour.
Coat half the chicken pieces at a time in the egg, then dredge in the shallow dish of remaining spiced flour. Fry in two batches until golden and drain on a wire rack or towel-lined plate.
For the ranch, stir together the sour cream, parsley, dill, chives, garlic and lemon juice, and season with hot sauce, Worcestershire, salt and pepper to taste. Refrigerate if not serving immediately.
Serve the chicken with the ranch for dipping, and carrot, celery and scallions in a tall glass to munch on in between.