Popcorn & Chicken Bites Recipe

Combine the dried dill, minced onion, minced garlic, mustard powder, powdered pickle brine (if using), crushed celery seed, and sugar in a small bowl. Stir until evenly blended. This is your dill pickle seasoning.

Cut and brine

Trim fat from chicken thighs and cut into 1- to 1.5-inch bite-sized pieces. Place the pieces into a bowl.

Make the marinade by whisking buttermilk and egg together in a medium bowl. Stir in 1 tablespoon of the dill pickle seasoning and 1/2 tsp of the kosher salt. Add chicken pieces, pressing to submerge, cover, and refrigerate for at least 30 minutes and up to 4 hours. The acid and buttermilk tenderize and infuse pickle flavor.

While chicken marinates, prepare the popcorn coating. Place cooled popped popcorn in a zip-top bag or food processor and pulse briefly until you have coarse crumbs (avoid pulverizing to powder). Transfer to a bowl and mix with the crushed panko or cornflakes and 1 tablespoon additional dill pickle seasoning. Taste and adjust — the mix should be savory with a noticeable dill/pickle note.

In a shallow bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, remaining 1/2 tsp kosher salt and black pepper. This will be the dry dredge.

Remove chicken from the marinade, letting excess drip off. Dredge a few pieces at a time in the seasoned flour mixture, shaking off excess, then press firmly into the popcorn-panko mixture so popcorn adheres well. Place coated pieces on a baking sheet and repeat until all pieces are coated. For maximum adhesion, press popcorn onto the surface and let sit 5 minutes before frying.

Heat vegetable oil in a heavy skillet (cast-iron preferred) over medium-high heat to reach 350°F (175°C). If you don't have a thermometer, a small piece of batter should sizzle and brown in about 30–40 seconds.

Fry the chicken in batches without crowding, 3–4 minutes per side, flipping gently, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning (reduce to medium). Total cooking per batch will be ~6–8 minutes depending on piece size.

Transfer cooked bites to a wire rack set over a sheet pan or paper towels to drain. Keep warm in a 200°F (95°C) oven if frying multiple batches.

While the chicken cooks, combine honey, sriracha, apple cider vinegar, and 1/8 tsp kosher salt in a small saucepan. Warm over low heat, stirring, just until honey is loosened and sauce is homogenous (do not boil). Taste and adjust heat or acidity. Keep warm until serving.

Arrange chicken bites on a platter. Drizzle some spicy honey over the pieces or serve it on the side for dipping. Sprinkle additional dill pickle seasoning or chopped fresh dill and a squeeze of lemon if desired.

Serve immediately so popcorn coating stays crisp. Leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.