Crispy, crunchy, and totally pop-able, this recipe serves up everything you love about popcorn chicken, but with the hot and dilly flavor upgrade of Frank’s RedHot® Dill Pickle Hot Sauce. Incorporated into both the batter and the tossin’ sauce (with dill pickle chips!), it’s the stuff pickle lovers could only dream of.
Mix flour, cornstarch, sugar, baking powder, 2 teaspoons of the salt, black pepper, and onion powder in large bowl. Stir in water using a large fork. With clean hands, rub flour mixture between palms until mixture is completely blended and resembles wet sand.
Mix egg, 1 tablespoon of the RedHot Sauce and remaining 1 teaspoon salt in medium bowl. Add pickle chips, tossing to coat. Drain off any excess liquid back into bowl. Transfer pickle chips to flour mixture, coating evenly.
Pour enough oil in Dutch oven or large deep skillet until about 1/3 of the way full. Heat on medium-high heat to 400°F. Carefully place pickle chips in the oil. Fry 2 to 3 minutes until golden brown. Remove with a slotted spoon onto a paper towel lined pan
Coat chicken in remaining egg mixture. Transfer about half of the chicken to remaining flour mixture, tossing to coat on all sides.
Carefully add chicken to hot oil. Fry 2 to 3 minutes or until chicken is golden brown and cooked through, stirring occasionally. Remove chicken with a slotted spoon and transfer to paper towel lined pan. Repeat process with remaining chicken.
Mix butter and remaining 1/2 cup RedHot Sauce in large bowl. Add hot cooked chicken and pickle chips; toss to coat evenly. Serve immediately with carrots, celery and ranch or blue cheese dressing.