Dr Pepper Popcorn Chicken

Yield: 6-8 servings

Keep the party poppin’ with these crispy chicken bites, the perfect tailgate companion. Inspired by #PepperPack ambassador Asya W. In partnership with Tasty.


  • Brine

    2 pounds chicken breasts, boneless and skinless, cut into 1-inch cubes
  • 1½ tablespoons salt
  • 1½ tablespoons hot sauce
  • 2 cans Dr Pepper


    2 cups flour
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 3 eggs, whisked
  • Vegetable oil, for frying

    Dipping Sauce

    ⅓ cup sour cream
  • Juice of 1 lime
  • ½ teaspoon chipotle powder
  • Place chicken breasts in a bowl. Sprinkle with salt and hot sauce. Pour 2 cans Dr Pepper over chicken and stir. Place in refrigerator for at least 3 hours.
  • Remove chicken from brine. Pat dry.
  • In a large bowl, mix together flour, salt, pepper, paprika, garlic powder, and onion powder. In a smaller bowl, whisk the eggs. Dredge chicken pieces in flour mixture, shaking off the excess. Dip chicken in the eggs, then back in the flour.
  • Fill a pot with 3 inches of vegetable oil. Heat oil to 350ºF. Fry popcorn chicken in batches until cooked through, 3-4 minutes. Drain chicken on paper towels.
  • Mix together sour cream, lime juice, and chipotle powder. Dip popcorn chicken in sour cream dip, and enjoy!