Crack-Jack Chicken

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes, plus marinating/resting time
Yield: 4–6 servings
Category: Main Course
Diet: Dairy-Free

Why You’ll Love This Chicken

Cracker Jack–Style Chicken brings together crispy fried chicken and the nostalgic sweet-and-salty flavors of caramel popcorn and peanuts. The chicken is double-fried for a golden, crisp exterior, lightly coated in a buttery dairy-free caramel sauce, and finished with chopped popcorn and peanuts for crunch in every bite. It’s playful, unexpected, and made for sharing—though the last piece may cause negotiations. 😅

Ingredients

• 2 lbs chicken thighs or chicken wings

• 1 cup all-purpose flour

• ¼ cup cornmeal

• ¾ cup cornstarch, divided (½ cup + ¼ cup)

• ½ cup sugar

• 1½ cups water

• ⅛ cup water, separate

• ¼ cup vegan cream

• 1½ tsp soy sauce

• ½ tsp rice wine vinegar or apple cider vinegar

• 1 TBS vegan butter

• 1 tsp salt, divided

• Cajun seasoning or blackening seasoning, to taste

• Salt, to taste

• Black pepper, to taste

• Oil, for frying

• 1 cup lightly salted popcorn

• ½ cup lightly salted peanuts

Instructions

1. Prepare the Chicken

If using chicken thighs, cut the chicken into 1-inch strips and pat dry with paper towels. Season with Cajun or blackening seasoning, salt, and black pepper to taste. Set aside to marinate while you prepare the batter and caramel sauce.

2. Make the Batter

In a large bowl, whisk together the all-purpose flour, cornmeal, ¼ cup cornstarch, and ½ teaspoon salt. Gradually whisk in 1½ cups water until a smooth batter forms. Set aside.

3. Make the Caramel Sauce

Add the sugar and ⅛ cup water to a small saucepan. Place over medium heat and stir gently until the sugar has completely dissolved.

Once the sugar dissolves, stop stirring and allow the mixture to cook until it reaches a deep amber color. Brush down the sides of the saucepan with a wet pastry brush as needed to prevent the sugar from crystallizing.

Remove the saucepan from the heat and carefully whisk in the vegan cream. Be careful—the caramel will bubble vigorously. Return the saucepan to low heat and whisk in the vegan butter, soy sauce, vinegar, and remaining ½ teaspoon salt. Remove from the heat and allow the sauce to cool slightly before tasting.

4. Coat the Chicken

Heat the frying oil over medium-low heat. Toss the seasoned chicken in the remaining ½ cup cornstarch until each piece is evenly coated.

Working one piece at a time, shake off the excess cornstarch and dip the chicken into the batter. Lightly tap each piece against the side of the bowl to remove excess batter.

5. First Fry

Carefully lower part of each piece of chicken into the hot oil for a few seconds, allowing a crust to begin forming before releasing the chicken completely into the oil. This helps prevent the batter from sticking to the bottom of the pot.

Fry for 1–2 minutes, or until the coating is set and light blonde in color. Remove the chicken from the oil and place it on a cooling rack to drain. Continue until all the chicken has completed its first fry.

6. Prepare the Toppings

While the chicken rests, add the peanuts and popcorn separately to a food processor. Pulse each topping a few times until chopped, keeping some texture and crunch.

7. Second Fry

Increase the oil heat to medium-high, keeping it closer to medium so the coating does not burn. Fry the chicken a second time until crisp and beautifully golden brown.

Remove the chicken from the oil and place it on a cooling rack to drain.

8. Sauce & Finish

Place the crispy chicken in a large bowl and toss with a few drizzles of the caramel sauce. Sprinkle generously with the chopped peanuts and popcorn, making sure the toppings coat the chicken evenly.

Serve immediately with fresh-cut vegetables and the remaining caramel sauce on the side for dipping. Plate and enjoy!