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



2 pounds chicken breasts, boneless 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


1. 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.

2. Remove chicken from brine. Pat dry.

3. 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.

4. 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.

5. Mix together sour cream, lime juice, and chipotle powder. Dip popcorn chicken in sour cream dip and enjoy!