The Easy "Popcorn Chicken Tower" I'm Definitely Making for the Super Bowl
Chicken towers have become my favorite party trick. It all started two years ago at my annual birthday dinner. (Backstory: I cook a giant fever-dream menu dinner for my friends for my birthday every year, which we all agree is totally normal behavior, right?) Anyway, the theme was towers (also totally normal) — as in, seafood towers, a veggie-filled crudi-tower, bread with a fluffy whipped butter tower, and, the pièce de résistance, a tall tower of sticky glazed popcorn chicken with crisped-up bits of charcuterie (I think that time it was salami) tucked into every nook and cranny.
The table went wild. So much so that I have made it for several more parties and dinners since then. It’s a great snacking centerpiece if you invite people over to watch a big sports game, if you catch my drift. It even made a (rare) birthday dinner repeat appearance last year. What can I say? People love a chicken tower!
The original version I made with homemade crispy chicken bites was tossed in a glaze made from equal parts harissa, pomegranate molasses, and date syrup. I love that flavor profile so much, but I’ve made chicken towers since with different sauces and the result is always the same: It has many adoring fans. This time, I decided to try my favorite store-bought popcorn chicken in a hot honey butter inspired by this potato chip tower of the same flavor profile, and my undying love and admiration for a true Texas classic: Whataburger’s honey butter chicken biscuit.
The result? Something so magical and showstopping, my coworkers swarmed the platter. People were literally giggling with delight, dipping chicken bites in tangy Greek yogurt ranch. It’s not just that the chicken tower is delicious — and to be clear, it is — but the drama and whimsy of a tower also make it fun. More food should be fun! You can make it with any glaze you want, really, but just be sure to hold some back when you toss the chicken. That way, you can drizzle the rest over the tower while your adoring fans (I mean, guests) cheer you on.
Why You’ll Love It
A showstopping snacking centerpiece! Nothing wows a crowd more than a tower of food, except perhaps drizzling it with a hot honey butter glaze once you set it down.
It’s so easy. Toss baked, store-bought popcorn chicken and pepperoni in a simple glaze. Then, it’s all just piling it sky-high for a leveled-up presentation.
Don’t sleep on the pepperoni. Crispy pepperoni chips add texture and flavor variety to the tower so that every bite is a delight.
Key Ingredients in Honey Butter Popcorn Chicken Tower
Popcorn chicken: You can use whatever frozen breaded chicken bites you like. If the pieces are a little big, rest them on the baking sheet for about 5 minutes after cooking, then snip them into bite-sized pieces with cooking shears.
Honey: The perfect balance for this savory-sweet chicken tower.
Butter: Because the chicken and pepperoni are already plenty salty, regular unsalted butter is the move here.
Hot sauce: You can use whatever hot sauce you like. My favorites for this are Zab’s Datil pepper hot sauce or classic Crystal.
Pepperoni: Crispy pepperoni chips are a delightful bite dipped in ranch, but the pan drippings also add flavor to the glaze and make every bite deeply savory.
Helpful Swaps
Swap the honey butter for Buffalo sauce or your favorite (warmed) barbecue sauce for a boneless wing vibe.
Make a glaze out of equal parts harissa paste, date syrup, and pomegranate molasses for the ultimate spicy-tart-sweet combo.
Swap pepperoni for salami, soppressata, serrano ham, crumbled bacon, or any other charcuterie you like.
Use sambal oelek, Sriracha, chipotle hot sauce, truffle hot sauce, or others to customize your spice level and flavor profile.
You can always make your own popcorn chicken, but it’s significantly more work.
Skip the chicken and use crispy tater tots or waffle fries instead, or do a 50/50 combo!
If You’re Making a Popcorn Chicken Tower, a Few Tips
After you bake the popcorn chicken, let it rest on the baking sheet for at least 5 minutes. The breading will crisp up a bit more and stick to the chicken much better (crucial before tossing in the sauce).
You can use whatever ranch you like for dipping, but my favorite is a ratio of 3 parts Greek yogurt to 1 part mayo with ranch seasoning to taste (I always keep the Hidden Valley seasoning in my pantry). I thin it out to the desired consistency with buttermilk if I have it on hand; otherwise water works just fine! If I have some, I’ll add some chopped fresh dill for freshness.
Honey Butter Popcorn Chicken Tower with Crispy Pepperoni Recipe
Respectfully, wings who?
Prep time 5 minutes
Cook time 25 minutes
Serves 6 to 8
Ingredients
48 to 52 ounces frozen popcorn chicken, breaded chicken bites, or chicken nuggets
1 (4-ounce) bag sliced pepperoni
1/2 cup honey
6 tablespoons unsalted butter
1 to 3 tablespoons hot sauce
1 teaspoon freshly ground black pepper, plus more for serving
Ranch dressing, for serving
Instructions
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Heat the oven according to frozen chicken package instructions. Arrange 48 ounces frozen popcorn chicken in an even layer on a rimmed baking sheet. Bake according to package instructions or until crispy and cooked through. (If needed, divide the chicken between 2 baking sheets. Bake in the upper and lower thirds of the oven, rotating the baking sheets halfway through baking.)
Let the chicken rest on the baking sheet for at least 5 minutes before moving. (This will allow the breading to crisp up a little bit and stick to the chicken better.)
Meanwhile, working in batches as needed, cook 4 ounces sliced pepperoni in a single layer in a dry medium skillet over medium heat until crisp, flipping occasionally with tongs and reducing the heat to medium-low as needed to prevent burning, about 3 minutes per batch. Transfer the cooked pepperoni to a large bowl. Discard all but 1 tablespoon rendered fat (it’s OK if you end up with less than that).
Add 1/2 cup honey, 6 tablespoons unsalted butter, 1 tablespoon hot sauce, and 1 teaspoon black pepper to the skillet (no need to wipe out). Cook over medium heat, whisking constantly, until the butter is melted and the mixture is bubbling vigorously, about 3 minutes. Taste and whisk in up to 2 tablespoons more hot sauce if desired.
Add the popcorn chicken to the bowl with the pepperoni and gently toss to combine. Drizzle with half of the honey mixture (about 1/2 cup) and gently toss to evenly coat. Transfer to a shallow bowl or serving platter, piling it as high as you can. Drizzle with remaining honey mixture and finish with a few grinds of black pepper. Serve with ranch dressing for dipping.
Recipe Notes
Substitutions: You can use frozen chicken tenders in place of popcorn chicken. Bake as directed, then cut crosswise into bite-sized pieces before tossing in the sauce.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat leftovers in the upper third of a 400°F oven until heated through and the chicken is crisp, about 10 minutes.
Further Reading
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