Kernel Knowledge
Popcorn Crusted Chicken Tenders with Smoked Paprika Dipping Sauce
35 minutes
Serves 4
SideAmericanNut-freeShellfish-freeSoy-free
Herb's take
American classics get a geeky remix: popcorn isn't just a snack, it’s the secret to that ridiculous crunch on these chicken tenders. You’ll master the art of unconventional breading while learning why popcorn really pops, in this case, in your mouth.
Equipment needed
- Food processor
- wire rack
- heavy skillet
- instant-read thermometer (for oil)
Ingredients
Yield
4
Instructions
- 01Place the popped popcorn in a food processor and pulse until you have coarse crumbs, about the size of panko. Transfer to a shallow dish.
- 02In a medium bowl, whisk together buttermilk, 1 teaspoon smoked paprika, garlic powder, 1 teaspoon salt, and black pepper. Add chicken strips, tossing to coat. Marinate 10 minutes.
- 03Beat eggs in a shallow bowl. Place flour in a second shallow bowl.
- 04Set up your breading assembly line: dredge each chicken strip in flour, then dip in egg, then press firmly into the popcorn crumbs to coat evenly, pressing well so the coating sticks.
- 05Place coated chicken strips on a wire rack set over a baking sheet. Let them rest 10 minutes to help the coating adhere.
- 06Heat vegetable oil in a large, heavy skillet over medium-high heat to 350°F. Fry chicken tenders in batches, about 3 minutes per side, until golden brown and cooked through. Transfer to a clean wire rack to drain.
- 07Meanwhile, whisk together mayonnaise, Dijon mustard, honey, lemon juice, remaining 1 teaspoon smoked paprika, and remaining 1/2 teaspoon salt in a small bowl to make the dipping sauce.
- 08Serve hot chicken tenders with the smoky dipping sauce on the side. Garnish with additional popcorn crumbs, if you feel whimsical.
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