"A while ago, I made popcorn shrimp with popcorn. Everyone loved it, except for my friends who don't like seafood. This chicken version is for them." —Rach

This recipe originally appeared in our Summer 2020 issue. Get the magazine here


Credit: Photography by Nicole Franzen

Recipe Summary test

4 to 6


Dipping Sauce


Instructions Checklist
  • Cut each chicken tender crosswise into three pieces. Fill a deep pot with 3 1/2 to 4 inches of oil and heat to 350° (medium to medium-high heat). 

  • In a medium bowl, whisk the flour, cornmeal, Old Bay, sugar, lemon peel, cayenne, and salt. Pour half of the flour mixture into a large resealable plastic bag; add the chicken and shake to coat.

  • In another medium bowl, whisk the eggs, milk, and hot sauce. Shake the excess flour off the chicken. Dip the chicken in the egg mixture, then coat in the flour mixture left in the bowl. Working in batches, fry the chicken until the outside is deep golden brown and the meat is cooked through, about 5 minutes. 

  • In a large bowl, toss the popcorn with the dill and spices. 

  • In a small bowl, mix all of the sauce ingredients until combined. 

  • Add the chicken to the bowl with the popcorn; toss. Top with the 1/2 cup dill and chives. Serve with the sauce.