Popcorn Chicken with Parmesan Ranch

4C Ingredients :

4C Panko Bread Crumbs
4C HomeStyle Parmesan

Ingredients:

3 lbs. chicken breast, cut into 1-inch pieces
5 tbsp flour
1 1/2 tbsp salt
1 tsp garlic powder
1 cup buttermilk
2 cups 4C Panko Plain Crumbs
1 cup oil, vegetable or canola
Parmesan Ranch
1 (16 oz.) container, sour cream
1/2 c. mayonnaise
1/2 c. 4C HomeStyle Parmesan cheese
1/4 c. white vinegar
1 Tbsp. dried parsley flakes
2 cloves garlic, minced (about 1 1/2 tsp.)
1 tsp. garlic salt
1/2 tsp. onion powder
1/2 tsp. ground pepper

Directions:

  1. In a medium bowl, combine the flour, salt and garlic powder. Pour the buttermilk into a separate bowl and the panko crumbs onto a plate.
  2. Dredge a piece of chicken into the flour mixture until evenly coated then dip in buttermilk, letting excess drip off. Lastly, roll in panko crumbs until evenly coated. Transfer to a platter.
  3. Preheat 1-inch of oil in a deep-frying pan over medium heat. Adjust the heat to keep the oil at 350˚F. Fry the popcorn chicken in small batches, leaving space between each piece and flipping as needed. Fry until golden brown and 165˚F at the deepest part of the chicken on a thermometer. Remove the popcorn chicken from the oil and let it rest on a paper towel-lined plate. Serve immediately with Parmesan Ranch dipping sauce! (see below)

Parmesan Ranch
In a mixing bowl, add all of the ingredients. Whisk together until completely combined. Serve right away. Store any leftovers in an airtight container. Will keep for up to one week.