PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

79% would make again

Cheddar Ranch Popcorn Chicken

by Hitomi Aiharafeatured in Chicken Nuggets 4 Ways


for 4 servings

  • 2 chicken breasts
  • 2 cups buttermilk (480 mL)
  • 1 packet ranch dressing mix
  • 2 cups cheese cracker (125 g)
  • oil, for frying

Nutrition Info

Shop ingredients with
    Calories 948
    Fat 72g
    Carbs 40g
    Fiber 1g
    Sugar 13g
    Protein 33g

Estimated values based on one serving size.


  1. Chop chicken breasts into bite-size pieces.
  2. In a large bowl, combine chicken, buttermilk, and ranch packet.
  3. Refrigerate for 2 hours.
  4. In a large zipper storage bag, crumble the cheese crackers into desired crumbs (to replace bread crumbs).
  5. Place cracker crumbs into a medium bowl and coat each piece of chicken until fully covered.
  6. Heat oil to 350°F (180°C) and fry chicken until crackers turn golden brown (3 minutes).
  7. Place on a paper towel to dry.
  8. Serve with a side of ranch or any sauce.
  9. Enjoy!