Popcorn Chicken with Cheesy Jalapeno Popper Dip

Popcorn Chicken with Cheesy Jalapeno Popper Dip

Serves 4




- 500g chicken breast, cut into 1-inch chunks

- 1 cup buttermilk
- 1 tsp salt
- ½ tsp black pepper

- 200g plain flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp smoked paprika
- ½ tsp chilli powder or cayenne pepper
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp black pepper

- 1L canola oil

- Black Swan Crafted Cheesy Jalapeno Popper Dip 200g
- Oven potato fries


  1. Combine marinade ingredients and add the chicken. Marinate for at least 1 hour, overnight is even better.
  2. When you are ready to cook the chicken, put the oven on and cook the fries according to the pack instructions.
  3. While the fries are cooking, combine the remaining dry ingredients in a bowl.
  4. Take a piece of chicken and generously coat in the flour mixture.  You can do 3 to 4 pieces at a time.
  5. Heat 3-4 cups of canola oil in a deep frypan or saucepan to 180°C.
  6. In batches, add the chicken and fry for around 3 -5 minutes until golden brown. Place on a wire rack over paper towels to drain away excess oil.  To test if they are cooked, take one piece out and slice through with a sharp knife- it should be white and piping hot.  If you are not confident with deep frying, just test with one piece at the start.
  7. Repeat with the rest of the chicken in batches, and serve with the Black Swan Crafted Cheesy Jalapeno Popper dip and fries on the side.