Vinegar Chicken Popcorn

Nutrition values are AI-estimated based on ingredients.

• 1 cup popcorn kernels
• 1/2 cup Danish Creamery European Style Butter
• 1/4 cup schmaltz
• 1/2 cup water
• 2 teaspoons Better Than Bouillon chicken base
• 2 Chiles d'Arbol
• 2 tablespoons powdered white distilled vinegar
• 1 tablespoon milk powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon chipotle powder
• 3/4 teaspoon granulated sugar
• 1 teaspoon Bell's All Natural Seasoning
• Kosher salt to taste

1. 1Heat water and dissolve chicken bouillon paste in a small saucepan.
2. 2Add butter and Chiles d'Arbol to the simmering bouillon, then simmer for 8-10 minutes until butter solids brown.
3. 3Combine vinegar powder, milk powder, cayenne, chipotle, sugar, and Bell's Seasoning for the dry mix.
4. 4Melt chicken fat in a heavy-bottomed pot over medium-high heat.
5. 5Add popcorn kernels and a portion of the brown butter-bouillon base to the pot, tossing to coat.
6. 6Cover and cook, shaking occasionally, until kernels pop.
7. 7Transfer popped popcorn to a large bowl.
8. 8Drizzle with remaining brown butter-bouillon base.
9. 9Sprinkle evenly with the dry spice mix and salt, then toss to coat.

These instructions are our analysis of the original video. Watch on YouTube →