Dill Green Pickle Popcorn Chick’n (Print Version)
Tangy, crispy chick’n bites tossed in dill ranch dust and perfect for dipping or sharing as a flavorful vegan bite.
# Ingredients:
→ Plant-Based Chick’n
01 -
400 g plant-based chick’n pieces or firm tofu, cut into 2.5 cm chunks
→ Pickle Brine Marinade
02 -
240 ml dill pickle juice
03 -
1 tablespoon fresh dill, chopped
04 -
1 teaspoon garlic powder
05 -
0.5 teaspoon black pepper
→ Cornmeal-Quinoa Coating
06 -
85 g fine cornmeal
07 -
55 g cooked quinoa, cooled and fluffed
08 -
1 tablespoon cornstarch
09 -
1 teaspoon smoked paprika
10 -
0.5 teaspoon salt
11 -
0.5 teaspoon onion powder
12 -
0.5 teaspoon ground white pepper
13 -
0.25 teaspoon baking powder
14 -
0.25 teaspoon spirulina or matcha powder (optional, for green color)
→ Breading Station
15 -
120 ml unsweetened plant-based milk
16 -
1 tablespoon apple cider vinegar
→ Ranch-Dill Dust
17 -
2 tablespoons vegan ranch seasoning mix
18 -
1 tablespoon dried dill
19 -
0.25 teaspoon celery salt
# Steps to Follow:
01 -
In a bowl, combine plant-based chick’n pieces with dill pickle juice, chopped fresh dill, garlic powder, and black pepper. Cover and refrigerate for 24 hours, stirring occasionally.
02 -
In a shallow bowl, mix together fine cornmeal, cooled and fluffed quinoa, cornstarch, smoked paprika, salt, onion powder, ground white pepper, baking powder, and spirulina or matcha if using.
03 -
In a separate bowl, whisk unsweetened plant-based milk with apple cider vinegar to form a buttermilk substitute.
04 -
Drain marinated chick’n and pat dry. Dip each piece in the plant milk mixture, then coat thoroughly in the cornmeal-quinoa mixture, pressing gently so the coating adheres.
05 -
Preheat air fryer to 200°C. Arrange coated chick’n pieces in a single layer in the air fryer basket and lightly spray with oil. Air-fry for 10 to 15 minutes, shaking halfway, until golden brown and crisp.
06 -
In a small bowl, blend vegan ranch seasoning mix with dried dill and celery salt.
07 -
Place hot popcorn chick’n in a serving bowl, sprinkle generously with ranch-dill dust, and toss to coat. Serve immediately for optimal crispiness.
# Additional Notes:
01 -
For a more vibrant green color, add extra spirulina or matcha to the coating.
02 -
Serve with vegan ranch dip or dill pickle slices for dipping.
03 -
You may substitute firm tofu, seitan, or jackfruit for the plant-based chick’n.
04 -
To bake instead of air-frying, bake at 220°C for 20-25 minutes, flipping halfway through.