Popcorn Chicken with Chipotle Cheddar Dip





Prep Time

90 minutes

Cook Time

26 minutes

Crispy, baked popcorn chicken served with a flavorful and cheesy chipotle cheddar dip.


    Popcorn Chicken

  • 1½ pounds chicken tenders, cut into 1-inch pieces

  • 1⅓ cups corn flake crumbs, may substitute with panko bread crumbs

  • ¼ cup buttermilk
  • 1 tablespoon filtered water
  • 1 large egg
  • 1 teaspoon salt, divided

  • 1 teaspoon black pepper, divided

  • 1 teaspoon garlic powder, divided

  • 1 teaspoon onion powder, divided

  • Cooking spray
  • 2 tablespoons chopped cilantro (or other fresh herb), optional

  • Chipotle Cheddar Dip

  • 1 cup whole milk
  • 2 tablespoons unbleached all-purpose flour
  • 1½ teaspoons honey

  • ½ – ¾ teaspoon chipotle powder, depending on heat preference

  • ¼ teaspoon salt


    Chipotle Cheddar Dip

    1. MELT butter in a medium, deep-bottom sauce pan over medium heat. When butter is completely melted whisk in the flour. While whisking frequently, cook the flour mixture until it starts to thicken up, about 1 minute.

    2. WHISK milk gradually into flour mixture ½ cup at a time until all of the milk is added. Whisk the flour mixture constantly as the milk is added to prevent clumps from forming in the sauce.

    3. ADD shredded cheese, honey, salt and chipotle powder into sauce and stir until all of the cheese is melted and seasonings are incorporated. Cook cheese sauce for 1-2 minutes stirring frequently before removing from heat.

    4. SERVE Chipotle Cheddar Dip warm or at room temperature.

    Popcorn Chicken

    1. COMBINE cut chicken tender pieces, buttermilk and ½ teaspoon each of the salt, black pepper, onion and garlic powder in a large mixing bowl/container. Mix ingredients together to combine, ensuring that all of the chicken pieces are coated in the buttermilk and seasonings.

    2. COVER mixing bowl/container with plastic wrap and refrigerate chicken tender pieces for 1 hour or overnight.
    3. PREHEAT oven to 400°F. Line one large or two smaller baking sheet(s) with parchment paper. Set aside.

    4. MIX the corn flake crumbs and the remaining ½ teaspoon each salt, black pepper, onion and garlic powder in a large shallow bowl or pan.

    5. RETRIEVE chicken tender pieces from the refrigerator. In a small mixing bowl, whisk the egg and filtered water. Pour whisked egg mixture over chicken pieces and stir to combine thoroughly.

    6. COAT chicken evenly in corn flake crumbs, several pieces at a time, ensuring that all sides are fully covered. Transfer chicken pieces to prepared baking sheet(s) and repeat process with the remaining chicken until it is all coated in crumb mixture.

    7. SPRITZ the tops of popcorn chicken with cooking spray. Bake for 7-8 minutes.

    8. REMOVE baking sheet(s) from oven. Using kitchen thongs, flip each piece of popcorn chicken over, spritz with cooking spray and continue baking for an additional 7-8 minutes, until it is fully cooked through and appears crispy with a rich golden brown color. To avoid dry popcorn chicken, take care to not over bake. Transfer to serving plate or platter.

    9. SPRINKLE with chopped fresh cilantro or (other chopped fresh herb) to garnish.

    10. SERVE with Chipotle Cheddar Dip while still hot.



    Serving Size
    1/4 recipe
    per serving
    Amount/Serving % Daily Value
    23 grams
    Saturated Fat
    11 grams
    225 milligrams
    1230 milligrams
    36 grams
    1 grams
    9 grams
    52 grams
    313 milligrams
    Image of Popcorn Chicken with Chipotle Cheddar Dip

    Cheese As You Please

    Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

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