Pickle Chicken Poppers
Crispy, crunchy, and totally pop-able, this recipe serves up everything you love about popcorn chicken, but with the hot and dilly flavor upgrade of Frank’s RedHot® Dill Pickle Hot Sauce. Incorporated into both the batter and the tossin’ sauce (with dill pickle chips!), it’s the stuff pickle lovers could only dream of.
Recipe - ShopRite Corporate
Pickle Chicken Poppers
Prep Time20 Minutes
Servings10
Cook Time10 Minutes
Ingredients
2 1/4 cups flour
1/2 cup cornstarch
2 tablespoons sugar
4 teaspoons kosher salt, divided
1 teaspoon McCormick® Ground Black Pepper
1 teaspoon McCormick® Onion Powder
1/4 cup water
1 large egg, beaten
1/2 cup plus 1 tablespoon Frank's RedHot® Dill Pickle Hot Sauce, divided
1 cup dill pickle chips, drained and patted dry
1 1/2 pounds boneless, skinless chicken breast, cut into 1/2-inch cubes
Vegetable oil, for frying
1/4 cup melted butter
Frank's RedHot® Buffalo Ranch Dip'n Sauce
Directions
- MIX flour, cornstarch, sugar, baking powder, 2 teaspoons of the salt, black pepper, and onion powder in large bowl. Stir in water using a large fork. With clean hands, rub flour mixture between palms until mixture is completely blended and resembles wet sand.
- MIX egg, 1 tablespoon of the RedHot Sauce and remaining 1 teaspoon salt in medium bowl. Add pickle chips, tossing to coat. Drain off any excess liquid back into bowl. Transfer pickle chips to flour mixture, coating evenly.
- POUR enough oil in Dutch oven or large deep skillet until about 1/3 of the way full. Heat on medium-high heat to 400°F. Carefully place pickle chips in the oil. Fry 2 to 3 minutes until golden brown. Remove with a slotted spoon onto a paper towel lined pan.
- COAT chicken in remaining egg mixture. Transfer about half of the chicken to remaining flour mixture, tossing to coat on all sides.
- CAREFULLY add chicken to hot oil. Fry 2 to 3 minutes or until chicken is golden brown and cooked through, stirring occasionally. Remove chicken with a slotted spoon and transfer to paper towel lined pan. Repeat process with remaining chicken.
- MIX butter and remaining 1/2 cup RedHot Sauce in large bowl. Add hot cooked chicken and pickle chips; toss to coat evenly. Serve immediately with carrots, celery and Buffalo Ranch Dip'n Sauce or blue cheese dressing.
Nutritional Information
Nutrition Information Per Serving: Calories 314, Total Fat 14g, Cholesterol 68mg, Carbohydrates 30g, Sodium 1392mg, Protein 17g
20 minutes
Prep Time
10 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb
$2.79$0.56/lb
Davis Corn Starch, 6.5 oz
$2.49$0.38/oz
Sugar in the Raw Turbinado Cane Sugar, 32 oz
$4.49$2.24/lb
Diamond Crystal Salt Co. Kosher Salt Flakes, 26 oz
$5.99$0.23/oz
McCormick Coarse Ground Black Pepper, 3.12 oz
$5.99$1.92/oz
McCormick Onion Powder, 2.62 oz
$4.59$1.75/oz
Dasani Purified Water, 16.9 fl oz, 24 count
$6.99$0.02/fl oz
Vital Farms Pasture-Raised Large Eggs, 12 count, 24 oz
$7.99$0.67 each
Frank's RedHot Dill Pickle Hot Sauce, 5 fl oz
$1.99$0.40/fl oz
Haddar Classic Crunchy! Garlic Dill Pickle Chips, 3 fl oz
$1.69$0.56/fl oz
Grade A Boneless Skinless Chicken Breasts
$7.49 avg/ea$4.99/lb
Bowl & Basket Vegetable Oil Cooking Spray, 8 oz
$2.99$0.37/oz
Land O Lakes® Salted Butter, 4 Butter Sticks, 1 Lb Pack
$6.99$6.99/lb
Frank's RedHot Buffalo Ranch Dip'n Sauce, 12 fl oz
$4.69$0.39/fl oz
Nutritional Information
Nutrition Information Per Serving: Calories 314, Total Fat 14g, Cholesterol 68mg, Carbohydrates 30g, Sodium 1392mg, Protein 17g
Directions
- MIX flour, cornstarch, sugar, baking powder, 2 teaspoons of the salt, black pepper, and onion powder in large bowl. Stir in water using a large fork. With clean hands, rub flour mixture between palms until mixture is completely blended and resembles wet sand.
- MIX egg, 1 tablespoon of the RedHot Sauce and remaining 1 teaspoon salt in medium bowl. Add pickle chips, tossing to coat. Drain off any excess liquid back into bowl. Transfer pickle chips to flour mixture, coating evenly.
- POUR enough oil in Dutch oven or large deep skillet until about 1/3 of the way full. Heat on medium-high heat to 400°F. Carefully place pickle chips in the oil. Fry 2 to 3 minutes until golden brown. Remove with a slotted spoon onto a paper towel lined pan.
- COAT chicken in remaining egg mixture. Transfer about half of the chicken to remaining flour mixture, tossing to coat on all sides.
- CAREFULLY add chicken to hot oil. Fry 2 to 3 minutes or until chicken is golden brown and cooked through, stirring occasionally. Remove chicken with a slotted spoon and transfer to paper towel lined pan. Repeat process with remaining chicken.
- MIX butter and remaining 1/2 cup RedHot Sauce in large bowl. Add hot cooked chicken and pickle chips; toss to coat evenly. Serve immediately with carrots, celery and Buffalo Ranch Dip'n Sauce or blue cheese dressing.