Popcorn and popcorn chicken!
So we just put two tablespoons per 1/2 cup of popcorn
in the bottom of the pot.
Put the lid on it.
And when it starts to pop, give it a shake.
Meanwhile, we're gonna melt a couple tablespoons
of butter in the microwave.
If you're gonna make your own topping,
you order this on the internet.
Per batch, per 1/2 cup of popped corn,
you're gonna need about 1/2 cup
of white cheddar cheese powder.
You're going to spice it up
with one tablespoon each per batch
of garlic, dill and onion.
Now we're gonna do one teaspoon, one teaspoon,
so a third of a palmful of celery seed.
Now, just like Jiffy Pop, when it starts to pop,
you shakey shakey shakey.
When you're making popcorn on the stovetop, when do we stop?
When there's three seconds between pops.
That's when we stop.
Soon as you can count to three, you have to stop, okay?
Now, while it's hot,
we're gonna pour over our melted butter.
That's our glue.
Now we're gonna take our cheese powder.
With the dill and the onion and the garlic
and the celery seed, and pour that over.
And now we're gonna stir.
Now we're gonna make the dipping sauce.
In the bowl already, I have about one cup,
or two pounds of chicken, and 1/2 a cup of popped corn.
We have about one cup of Greek yogurt
or you can use sour cream.
One clove of garlic, which I grated in.
And I already seasoned it, just with salt and pepper,
just a little salt and pepper into the yogurt.
So now we're gonna add 1/4 cup
of Frank's Red Hot which isn't that hot, really.
And then you use half as much of Worcestershire sauce.
About two tablespoons.
So you would add a teaspoon of dry parsley,
a teaspoon of chive, a teaspoon of dill,
versus a tablespoon of fresh.
Dry has a little more pack to its punch.
Okay, for the popcorn chicken itself,
two pounds, one family size package of chicken tenders.
Each tender was cut into three pieces.
I seasoned flour with some salt.
Now I'm adding half as much cornmeal
for every two pounds, roughly a cup,
to 1/2 a cup of cornmeal.
About three tablespoons, one.
Two.
Three, of Old Bay seasoning.
Two tablespoons of sugar, this is super fine sugar.
Now we're gonna add two teaspoons of lemon peel,
or fresh-grated lemon zest.
One teaspoon of cayenne,
or any ground chili powder.
In this pan, we have a couple of eggs.
They whisked up with a splash of milk
and a little hot sauce.
The first thing we're gonna do is stir together our coating.
And then we're gonna add roughly half of this
to our baggie of chicken and give it a shake.
And we're gonna drop them in the egg.
And with each piece, we're gonna shake off our excess
and transfer to the next pan, into the dredge.
We're gonna give them a light toss.
And make sure they're all, each and every piece,
evenly coated with our dredge.
And we're gonna start dropping them into our oil.
How do we know the oil's ready?
When it starts to move, and bubbles.
It's on between medium and medium-high heat.
And we're gonna cook these until they're deeply golden
and then transfer them to our drain tray.
And then we're gonna repeat.
Look at that, huh?
(pan sizzling)
Think our second batch is ready to come out.
And while the chicken is nice and hot,
we're gonna sprinkle it with a little extra salt.
A little chicken.
Some very yummy cheddar dill popcorn.
And how are we gonna top that?
With a little more chicken!
And a little sprinkle of the fresh version
of the herbs that we put into the popcorn seasoning.
(crowd cheering) (bright chimes)