Close-up of Popcorn Chicken with Maple Mustard Dip, as seen on the Pioneer Woman, season 32.
Recipe courtesy of Ree Drummond

Popcorn Chicken with Maple-Mustard Dip

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  • Level: Intermediate
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 to 6 servings
Bite-size pieces of breaded and fried chicken, a favorite of Ree's sons Bryce and Todd, are the perfect size for a game-day party—and for dunking in the spicy-sweet dip.


Maple-Mustard Dip:

Popcorn Chicken:


Special equipment:
a deep-fry thermometer
  1. For the maple-mustard dip: Mix the mustard, mayonnaise, maple syrup, paprika and 1/4 teaspoon salt in a small bowl. Set aside.
  2. For the popcorn chicken: Heat 2 inches of vegetable oil in a large high-sided skillet or pot until a deep-fry thermometer registers 365 degrees F.
  3. Add the breadcrumbs to a bowl and set aside. Add the chicken, cornstarch, eggs, 1 teaspoon salt and 1 teaspoon pepper to a separate bowl and toss to combine and coat the chicken. A couple pieces at a time, toss the coated chicken in the breadcrumbs and coat thoroughly, until all the chicken is coated.
  4. Fry the chicken in 3 or 4 batches until golden and crisp, 2 to 3 minutes per batch. Remove and sprinkle with a pinch of salt. Serve alongside the maple-mustard dip.