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 of Orange, CT
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
$3.19$0.64/lb
Davis Corn Starch, 6.5 oz
$2.49$0.38/oz
Bowl & Basket Granulated Sugar, 4 lb
On Sale! Limit 4
$2.79 was $3.49$0.70/lb
Badia Kosher Salt, 8 oz
$3.49$0.44/oz
McCormick Pure Ground Black Pepper, 3 oz
$2.99$1.00/oz
McCormick Onion Powder, 2.62 oz
$3.99$1.52/oz
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
$6.69$0.02/fl oz
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz
$6.49$0.54 each
Frank's RedHot Dill Pickle Hot Sauce, 5 fl oz
$2.99$0.60/fl oz
Bowl & Basket Kosher Hamburger Dill Pickle Chips, 24 fl oz
$3.19$0.13/fl oz
Grade A Family Pack Boneless Skinless Chicken Breasts
$8.22 avg/ea$2.49/lb
Wesson Pure Vegetable Oil, 1 gal
$13.99$0.11/fl oz
Bowl & Basket Sweet Cream Salted Butter, 4 count, 16 oz
On Sale!
$3.99 was $4.49$3.99/lb
Frank's RedHot Buffalo Ranch Dip'n Sauce, 12 fl oz
$4.19$0.35/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.