Bbq Popcorn Chicken Recipe By Tasty

Steps:

• In a small bowl, mix together the paprika, chili powder, garlic powder, onion powder, and salt. Set aside.
• In a separate small bowl, mix together the brown sugar and olive oil. Set aside.
• Melt the coconut oil in a large pot over medium heat. Add 3-4 popcorn kernels and cover with the lid. Once they pop, add the rest of the kernels and cover, shaking every 10 seconds, until they begin pop. Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
• Uncover and drizzle the brown sugar mixture over the popcorn. Carefully toss to coat.
• Sprinkle the spice mixture over the popcorn and stir to coat evenly.
• Transfer to a bowl and eat immediately, or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
• Enjoy!

Steps:

• For the honey sriracha mayo: Stir together the mayo, sriracha and honey to taste. Season with salt. Transfer to a small serving bowl and drizzle with a little extra sriracha. Refrigerate until ready to serve.
• For the chicken: Put the paprika, garlic powder, cayenne and 1 teaspoon salt in a large resealable plastic bag and shake to mix. Add the chicken and shake to thoroughly coat.
• Put the flour in a large bowl. Beat the buttermilk and eggs together in another large bowl.
• Bring a large, wide pot with about 1 1/2 inches of oil to 350 degrees F. Line a tray with paper towels.
• Dredge half of the chicken in the flour. Remove from the flour, shake off the excess and dip it in the buttermilk mixture to coat. Let the excess drip off, then return it to the flour. Carefully put the chicken in the oil and fry, stirring occasionally, until golden brown and cooked through, about 4 minutes. Transfer to the paper towels with a slotted spoon and sprinkle lightly with salt. Return the oil to 350 degrees F and repeat with the remaining chicken.
• Top with chives and serve with the honey sriracha mayo.

Steps:

• Microwave chicken according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add green pepper and onion; stir-fry until crisp-tender, 3-4 minutes. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in vinegar, soy sauce and ketchup. , In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and pineapple; heat through. If desired, serve with rice and sprinkle with green onions and sesame seeds.

Steps:

• Mix flour, garlic powder, salt, and black pepper together in a bowl. Beat eggs and lemon juice together in a separate bowl.
• Heat 1 1/2 to 2 inches of oil in a large pot over medium heat.
• Dip the chicken pieces into the flour mixture, then the egg mixture, and again into the flour mixture.
• Test the oil to make sure it is hot enough: a small amount of flour dropped in should sizzle. Place 10 pieces of chicken into the hot oil; cook until golden brown, about 8 minutes. Remove from the oil and drain on a paper towel lined plate and season with salt. Repeat with remaining chicken.

Steps:

• Preheat oven to 375°F (190°C) and spray a baking sheet with nonstick oil.
• Cut chicken breasts into bite-size pieces and place in a bowl.
• Add the barbecue sauce to bowl with chicken and stir.
• In a large ziplock bag, crush the barbecue chips into desired crumbs (to replace bread crumbs).
• Coat each piece of chicken in chip crumbs until fully covered and place on prepared baking tray.
• Bake chicken until golden brown, about 12 minutes.
• Serve with a side of ranch dressing or any sauce!
• Enjoy!

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease a baking pan.
• Season chicken with salt and pepper.
• Combine bread crumbs and Parmesan cheese in a bowl.
• Heat olive oil in a small saucepan over low heat, about 1 minute. Add garlic; stir and remove from heat. Coat chicken in the oil and dip into the bread crumb mixture. Transfer coated chicken to the prepared baking pan.
• Bake in the preheated oven until golden brown and crispy, 15 to 20 minutes.

Steps:

• Place popcorn in a large bowl. In a small bowl, combine butter and honey; drizzle over popcorn and toss to coat. Sprinkle with remaining spices; toss to coat.