Popcorn chicken

Perfect Popcorn How to make a perfect batch of popcorn chicken, with no burnt kernels! Elise founded Simply Recipes in 2003 and led the site until 2019.

She has an MA in Food Research from Stanford University. Making popcorn from scratch can be tricky. Not only do you want as many kernels as possible to pop, but you also want to keep the kernels from burning at the bottom of the pan! My mother’s method of making popcorn not only pops almost every kernel, it also prevents the kernels from burning. She first learned this technique decades ago from the back of a popcorn box.

Ever since we first posted this how-to in 2005, it has been one of the most popular recipes on the site. Want something more than butter or salt on your popcorn? Try sprinkling with some grated Parmesan cheese! Smoked paprika, nutritional yeast, cayenne powder, taco seasoning, or curry powder also make for fun and interesting toppings. Please let us know about it in the comments. Make sure the inside of the pot is completely dry before heating the oil in it, or else the oil will sputter. Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat.

If you are using coconut oil, allow all of the solid oil to melt. Wait for the popcorn kernels to pop. It’s fun to do with kids. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.