Why buy flavored popcorn when it’s so easy to flavor your own? Plus, a homemade blend allows you to enjoy seasonings that are more interesting than those that are typically available.
Homemade Flavored Popcorn, Three Ways
Grind all the ingredients in a spice grinder to fine powder. Toss 12 cups of popcorn with 2 tablespoons melted butter, then add the seasonings in two additions to evenly distribute them in all the nooks and crannies. You can also make the seasonings ahead and store them in an airtight container to have at the ready.
Cheesy Garlic Seasoning
2 tablespoons cheese powder (available online; dehydrated cheddar is most common) or nutritional yeast
2 teaspoons garlic powder
1½ teaspoons dried parsley
1 teaspoon dried basil
½ teaspoon table salt
Spiced Chocolate Seasoning
1 tablespoon unsweetened cocoa powder
1 tablespoon confectioners’ sugar
1 teaspoon ground cinnamon
¼ teaspoon cayenne pepper
¼ teaspoon table salt
Dill Pickle Seasoning
1 tablespoon ground coriander
2 teaspoons dried dill weed
1½ teaspoons white vinegar powder (a common potato chip seasoning; available online)
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoon table salt
½ teaspoon dry mustard
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.