What is it that makes Crunchy Popcorn Chicken the best rendition of all the chicken forms? Sure, we love chicken wings and chicken tenders and chicken nuggets, but there’s just something fun about being able to dip them in your favorite sauce and pop them right in your mouth, right?! We think so. Especially these yummy, crispy, juicy homemade ones. Speaking of sauces, this creamy, cheesy parmesan ranch is the one we suggest and are pretty confident will become your new favorite. Oh yeah, Crunchy Popcorn Chicken is where it’s at! Let’s have some fun tonight!
Ingredients
For the chicken:
- 1 pound chicken tenderloins, cut into bite-size pieces
- 2 cloves garlic, pressed
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, plus more, to taste
- 1/2 cup flour
- 2 1/2 cups corn flakes
- 2 tablespoons parmesan, grated
- 1/4 teaspoon paprika
- 1/4 teaspoon granulated garlic
- 1/4 cup buttermilk
- cooking oil spray, to taste
For the parmesan-ranch dipping sauce:
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup parmesan cheese, grated
- 1 clove garlic
- 1 lemon, zested
- 2 teaspoons lemon juice
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons chives, roughly chopped, plus more, to taste, for garnish
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line a baking sheet with foil.
Step 3 –In a medium bowl, add the chicken pieces, 2 cloves of the pressed garlic, 1/4 teaspoon of the salt, and the extra black pepper and toss to combine.
Step 4 –Let the chicken marinate at room temperature for 30 minutes.
Step 5 –Add the flour to a large resealable bag and set aside.
Step 6 –Add the corn flakes, 2 tablespoons of the parmesan, the paprika, 1/4 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the granulated garlic to the bowl of a food processor and process until it forms into a fine crumble. Ensure that it is not too fine and powdery, but also not too chunky.
Step 7 –Add the corn flake mixture to another large resealable bag and set it aside.
Step 8 –Add the marinated chicken pieces to the bag with the flour and shake until they are well-coated.
Step 9 –Place the flour-coated chicken pieces into a medium bowl and drizzle the buttermilk over them. Then, use your fingers to gently mix the buttermilk into the meat.
Step 10 –Add the buttermilk-coated chicken pieces to the bag with the corn flake mixture and shake to coat the meat well.
Step 11 –Place the breaded chicken pieces on the prepared baking sheet in a single layer, then lightly mist them with the cooking oil spray.
Step 12 –Bake the chicken pieces until they reach an internal temperature of 165 degrees F, about 20 minutes.
Step 13 –Switch the oven setting to broiler and cook until the popcorn chicken becomes extra crunchy, about 2 minutes.
Step 14 –While the popcorn chicken is baking, add the sour cream, the mayonnaise, the remaining parmesan, the remaining garlic, the lemon zest, the lemon juice, the remaining black pepper, the remaining salt, and 2 tablespoons of the chives to the bowl of your food processor and process until it is completely smooth and blended.
Step 15 –Keep the sauce covered in the refrigerator until ready to serve.
Step 16 –Serve the hot popcorn chicken with the parmesan-ranch dipping sauce, garnished with the extra chives.
