1. You are here:  
  2. Home
  3. Crazy Games
  4. About
  5. Crazy Games Articles
  6. Subscriber Articles

Share on Social Media

Popcorn Chicken
  •  
    • 2-3 pounds boneless, skinless chicken breasts, cut into 1-inch pieces (about 2-3 large breasts)
  • Breading:
    • 1 cup all-purpose flour
    • 2 cups panko crumbs or 4 1/2 cups corn flakes cereal, lightly crushed
  • Moisture and Binding:
    • 1 cup buttermilk or plain yogurt thinned with 2 tbsp milk
    • 2 large eggs
  • Seasonings:
    • 1-2 teaspoons salt
    • 1/2-1 1/2 teaspoons garlic powder
    • 1/2 teaspoon smoked paprika (optional)
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon paprika
  • Cooking:
    • Vegetable oil or canola oil for frying
  • Optional Toppings:
    • Shredded cabbage
    • Chopped cilantro
    • Crumbled cotija cheese
    • Lime juice
    • Your favorite dipping sauce (e.g., BBQ sauce, Hot Honey, ranch, Chick-fil-A sauce)
You can adjust the quantities and ingredients based on your preferred recipe and serving style. Some recipes also suggest adding baking powder for extra crispy coating or using different seasonings to suit your taste
To make crispy Popcorn Chicken, follow these steps:
  1. Prepare the marinade: Mix chicken pieces (bite-sized) with your preferred seasonings (e.g., salt, pepper, garlic powder).
  1. Make the batter: Combine flour, cornstarch, and spices (e.g., paprika, garlic powder) in a bowl. Some recipes include egg wash before the batter for extra crunch.
  1. Coat the chicken: Toss marinated chicken pieces in the batter mixture until evenly coated.
  1. Double-fry for crispiness: Fry the battered chicken pieces in hot oil (about 350°F) in batches until golden brown. Drain excess oil and refrigerate for 30 minutes. Then, fry again until crispy and golden.
  1. Drain excess oil: Place fried chicken on paper towels to drain excess oil.
  1. Serve: Enjoy your crispy Popcorn Chicken hot with your favorite dipping sauce.
Some tips for achieving crispiness include:
  • Using the right oil with a high smoke point (e.g., peanut or avocado oil).
  • Not overcrowding the pot while frying.
  • Refrigerating after the first fry helps the coating adhere and enhances crispiness.

Share on Social Media

Air Fryer Chicken Thighs
 
2 lbs. chicken thighs, bone-in and skin-on (about 4 pieces)
1 tablespoon vegetable oil
1/2 tablespoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon  Italian seasoning
1 teaspoon Worcestershire sauce or soy sauce (optional)
1 teaspoon balsamic vinegar
Instructions** 

Start by placing the chicken thighs in a large Ziploc bag or bowl. Add the oil and all the seasonings, ensuring each piece is evenly coated. Seal the bag or cover the bowl, then let the chicken marinate in the refrigerator for at least an hour. For the best results, marinate overnight to allow the flavors to fully penetrate the meat. 
When ready to cook, preheat the air fryer to 375°F. Arrange the chicken thighs in a single layer in the air fryer basket, skin-side up, to ensure even cooking. Cook for 25 to 28 minutes, or until the skin is crispy and golden brown. Use a meat thermometer to check that the internal temperature has reached 165°F. 
Once cooked, remove the chicken from the air fryer and let it rest for a few minutes before serving. This allows the juices to redistribute, ensuring each bite is moist and flavorful. Pair it with your favorite sides, and enjoy a meal that’s both satisfying and easy to prepare

Share on Social Media

Garlic Butter Steak Bites & Creamy Parmesan Shells
For the Steak Bites:
1 lb sirloin steak , cut into bite-sized pieces
3 tbsp butter
1 tbsp olive oil
3 cloves garlic , minced
1 tsp Worcestershire sauce
1 tsp Italian seasoning
½ tsp smoked paprika
For the Creamy Parmesan Shells:
8 oz pasta shells
2 cups grated Parmesan cheese
1 cup heavy cream
2 tbsp butter
Salt and pepper , to taste
Instructions

Step 1: Prepare the Pasta Shells
Bring a large pot of salted water to a boil
Add the pasta shells and cook according to package instructions until al dente.
Drain the pasta and set aside while you prepare the steak bites.

Step 2: Sear the Steak Bites
Heat the olive oil and 3 tbsp butter in a large skillet over medium-high heat until the butter melts and begins to foam.
Add the bite-sized sirloin steak to the skillet and cook for 2–3 minutes per side , or until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
Step 3: Make the Garlic Butter Sauce
In the same skillet, reduce the heat to medium and add the minced garlic , stirring constantly for 1 minute to prevent burning.

Stir in the Worcestershire sauce , Italian seasoning , and smoked paprika , allowing the flavors to meld together.

Step 4: Create the Creamy Parmesan Sauce
Return the skillet to low heat and add the 2 tbsp butter . Once melted, gradually whisk in the heavy cream until smooth.

Add the grated Parmesan cheese , stirring continuously until the sauce thickens slightly and becomes glossy.

Step 5: Combine Everything
Toss the drained pasta shells into the creamy Parmesan sauce, ensuring they’re evenly coated.
 
 

 

 
Add the seared steak bites back to the skillet, gently folding them into the pasta mixture so they absorb some of the sauce.

Step 6: Serve and Enjoy!
Divide the Garlic Butter Steak Bites & Creamy Parmesan Shells among plates or bowls.
Garnish with fresh parsley or additional Parmesan cheese if desired. Pair with a side salad or crusty bread for a complete meal.
Tips for Success

Don’t Overcook the Steak : Cooking the steak bites quickly ensures they remain juicy and tender.

Use Fresh  Garlic : Freshly minced garlic provides superior flavor compared to pre-minced varieties.

Grate Your Own  Cheese : Freshly grated Parmesan melts better and has superior flavor compared to pre-shredded options.

Adjust Seasoning : Taste the sauce after combining all ingredients and adjust with salt, pepper, or extra herbs as needed.

Share on Social Media

Breaded Chicken Strips
8 slices white bread (about 8 ounces)*
Directions
  1. Preheat the oven to 350 degrees F.
  2. To make bread crumbs: Tear the bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a 350 degree F oven for 12 minutes.) Let cool and pulse the dried bread in a food processor with the Parmesan, parsley, 3/4 teaspoon salt, and pepper.
  3. Put the flour, eggs, and bread crumb mixture in 3 separate shallow dishes.
  4. With the flat side of a cooks' knife or the smooth side of a meat-pounder, pound each breast to equal thickness between 2 sheets of plastic wrap. Cut into 1 1/2-inch strips pat the chicken dry and season both sides with salt and pepper. Dip each strip into the flour, then shake off the excess. Next, run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat. Lay on a piece of waxed paper.
  5. Heat 1/4-inch of oil in a large skillet over medium heat until hot and shimmering. Lay 2 or 3 chicken strips at a time in the pan. Cook the chicken without turning until golden brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 2 to 3 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain. 
 

Share on Social Media

Philly Cheesesteak Casserole
Meat & Veggies
  • 2 lbs ground beef or thin-sliced steak if you’re feelin’ fancy
  • 1 large onion sliced
  • 2 bell peppers sliced (any color)
  • 8 oz mushrooms sliced (optional but recommended for that diner vibe)
  • 3 cloves garlic minced
Base & Sauce
Cheesy Goodness
  • 2 cups shredded mozzarella
  • 6 –8 slices provolone cheese the real MVP here
Optional Add-Ins (choose your adventure)
  • 2 cups cooked pasta penne or rotini
  • OR 3 cups diced roasted potatoes
  • OR keep it low-carb and skip both
Instructions
Notes
Freezer-friendly: Assemble, cover tight, freeze. Bake straight from frozen at 350°F ~45–55 minutes.
Make it stretch: Add extra peppers + mushrooms = more servings, less cost.
Sandwich vibes: Scoop leftovers onto toasted hoagie rolls the next day 
Bulk prep: Double the meat base and freeze half for a second meal later.

More Articles …

  1. Chicken Skewer Kebabs
  2. 4 classic Indian-style chicken curry recipes
  3. Loaded Chicken Nachos
  4. Homemade Hibachi Trio Plate 
Page 1 of 22