"Some Like it Hot”

Deviled Popcorn Chicken with Fiery Cheese Popcorn and Ranch Dipper

I also arrange carrot, celery and scallions in a tall glass as a munch in between popcorn and chicken, and for an extra dipper for the dressing listed below.

Serves: 4

Ingredients:

Chicken:

1 ½-2 pounds chicken tenders, cut into thirds

2 quarts frying oil in deep pot or countertop fryer

1 cup AP flour

½ cup fine corn meal

1 T chili powder

1 T Old Bay seasoning

1 T paprika or smoked paprika/pimento

1 T combined - 1 t each: ground mustard, granulated garlic, onion  

1 T sugar

Salt

4 eggs

1 T hot sauce  

Fiery Popcorn:

2 tablespoons high temp innocuous oil such as canola or vegetable

½ cup popcorn kernels

3 T melted butter   

1 t Worcestershire sauce

1 t hot sauce

Fine sea salt

1/3 cup yellow cheddar cheese powder     

1 T chili powder

1 T Old Bay seasoning

1 T paprika or smoked paprika/pimento

1 T combined - 1 t each: ground mustard, granulated garlic, onion 

Ranch:

1 cup sour cream or Greek yogurt

1 cup herbs combined: parsley, dill and chives

1 large clove garlic, grated

Juice of ½ lemon

Hot sauce and Worcestershire, to taste

Salt and pepper, to taste

For thinner dressing add 1/3 cup vegan mayo such as Sir Kensington’s

Directions:

Cut chicken tenders and pour oil into frying pot and heat over medium to medium-high heat. 

Combine dry ingredients in a large plastic bag, shake and remove half the mixture to a large shallow dish.

Whisk up eggs and hot sauce in a bowl.

Add the chicken to the plastic baggie and shake to coat in flour.     

Coat half the chicken pieces at a time in egg then dredge in shallow dish with remaining spiced flour and fry in two batches to golden and drain on wire rack or towel lined plate.

Popcorn: Heat a medium-large pot with a tight-fitting lid with oil, 2 turns of the pan, over medium to medium high heat, cover and pop the corn until popping sound is delayed but 2 seconds between kernels, remove from heat. Add hot sauce and Worcestershire to melted butter and while hot top the corn and season with fine sea salt, toss with cheddar powder and ground spices

Ranch: Stir to combine and refrigerate if not serving immediately.

 To Serve: Line a large bowl with parchment and fill with layered popcorn chicken and popcorn.  Serve the ranch dressing alongside for dipping.