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A seasoned cornmeal coating gives Rach's homemade fried Popcorn Chicken a satisfying crunch. 

Feeding a crowd? Try tossing this with her White Cheddar Popcorn and serving with Buffalo Ranch Dipping Sauce

From Rachael Ray In Season, Summer 2020.


  • 2 pounds chicken tenders
  • 2 quarts canola oil, for frying
  • 1 cup flour
  • ½ cup cornmeal
  • 3 tablespoons Old Bay Seasoning
  • 1 tablespoon sugar
  • 2 teaspoons dried lemon peel, or finely grated lemon zest
  • 1 teaspoon ground cayenne pepper or other ground hot chile powder
  • 1 tablespoon kosher salt
  • 2 eggs
  • ¼ cup whole milk
  • 1 teaspoon hot sauce (Rach's go-to is Frank's RedHot)
  • ½ cup finely chopped fresh dill and chives, for garnish


Serves: 4 to 6


Cut each chicken tender crosswise into three pieces. 

Fill a deep pot with 3 ½ to 4 inches of oil and heat to 350°F (medium to medium-high heat). 

In a medium bowl, whisk flour, cornmeal, Old Bay, sugar, lemon peel, cayenne, and salt. Pour half of the flour mixture into a large resealable plastic bag; add chicken and shake to coat. 

In another medium bowl, whisk eggs, milk, and hot sauce. Shake excess flour off the chicken. Dip chicken in the egg mixture, then coat in the flour mixture left in the bowl. Working in batches, fry chicken until outside is deep golden brown and meat is cooked through, about 5 minutes. Top with ½ cup dill and chives.