POPCORN-FRIED CHICKEN
Crispy-coated chicken with a special salted popcorn crumb. Serve your breaded goujons with a zingy soured cream dip - perfect for movie night
Provided by Cassie Best
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Put the popcorn, bread or breadcrumbs and paprika in a food processor and blend until finely chopped. Tip into a wide, shallow bowl. Whisk the egg in a second bowl, and mix the flour with some seasoning in a third bowl.
- Dip the chicken strips first into the seasoned flour, then into the egg mixture, and finally into the popcorn breadcrumbs - press the crumbs onto the chicken to help them stick. Continue until all the chicken pieces are coated, then chill for 30 mins, or up to 1 day. Mix together the ingredients for the dip in a small bowl.
- When ready to cook the chicken, heat enough oil to just cover the surface of a large frying pan. Once hot, cook the chicken pieces for 2-3 mins on each side (in batches so you don't overcrowd the pan) until golden and cooked through. Drain on kitchen paper. Serve warm with the dip on the side.
Nutrition Facts : Calories 673 calories, Fat 29 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.4 milligram of sodium
POPCORN FRIED CHICKEN (INDIAN STYLE) RECIPE BY TASTY
Here's what you need: chicken breasts, chili powder, turmeric, salt, pepper, garlic, lemon juice, breadcrumb, chili powder, turmeric, cumin, coriander, salt, pepper, egg wash, oil
Provided by Ellie Holland
Categories Appetizers
Yield 2 servings
Number Of Ingredients 16
Steps:
- Prepare the spice marinade by mixing all the spices together with the chicken.
- Cover with cling film and leave to marinate for 1 hour.
- Next, prepare the spice coating by mixing the bread crumbs, chili powder, turmeric, cumin, coriander, salt and pepper together.
- Coat each chicken piece in egg wash, followed by the spice coating.
- Heat the oil in a deep saucepan to 350°F (180°C).
- Carefully place each chicken piece in the oil using a slotted spoon and fry for about 3-4 minutes, until golden brown and cooked through.
- Serve with salad and favourite dips of your choice.
- Enjoy!
POPCORN CHICKEN
Bite-sized pieces of chicken that are sure to be a family favorite. I love to serve it with homemade mashed potatoes and green beans.
Provided by Megan
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 28m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 450.7 calories, Carbohydrate 49 g, Cholesterol 95.6 mg, Fat 18.4 g, Fiber 1.8 g, Protein 21 g, SaturatedFat 2.9 g, Sodium 247.9 mg, Sugar 0.6 g
POPCORN CHICKEN WITH MAPLE-MUSTARD DIP
Bite-size pieces of breaded and fried chicken, a favorite of Ree's sons Bryce and Todd, are the perfect size for a game-day party-and for dunking in the spicy-sweet dip.
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the maple-mustard dip: Mix the mustard, mayonnaise, maple syrup, paprika and 1/4 teaspoon salt in a small bowl. Set aside.
- For the popcorn chicken: Heat 2 inches of vegetable oil in a large high-sided skillet or pot until a deep-fry thermometer registers 365 degrees F.
- Add the breadcrumbs to a bowl and set aside. Add the chicken, cornstarch, eggs, 1 teaspoon salt and 1 teaspoon pepper to a separate bowl and toss to combine and coat the chicken. A couple pieces at a time, toss the coated chicken in the breadcrumbs and coat thoroughly, until all the chicken is coated.
- Fry the chicken in 3 or 4 batches until golden and crisp, 2 to 3 minutes per batch. Remove and sprinkle with a pinch of salt. Serve alongside the maple-mustard dip.
TAIWANESE POPCORN CHICKEN WITH FRIED BASIL
This spiced fried chicken is a staple in the night markets of Taiwan. You can order the chicken in cutlet form or small bites like these, which are served in paper bags with wooden skewers. This recipe uses a few spices that cannot be skipped: five-spice powder and white pepper. The Sichuan peppercorns are a bonus, adding a little numbing tingle. If you can't find Sichuan peppercorns, use black peppercorns instead. You won't get the same tingly feeling, but the chicken will be just as good. This fried chicken recipe happens to be gluten-free thanks to the tapioca flour, which imparts the dish's signature crunch.
Provided by Sue Li
Categories dinner, snack, finger foods, poultry, appetizer, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl, season chicken thighs with soy sauce, sugar, five-spice powder, white pepper and 2 teaspoons salt. Set aside to marinate about 1 hour at room temperature, or refrigerate it overnight.
- When ready to cook, fit a medium pot with a cooking thermometer and heat vegetable oil over medium to 350 degrees. Coarsely grind the peppercorns in a spice grinder or mortar and pestle and mix with the remaining 2 teaspoons kosher salt. Set aside.
- Wet your hands and toss marinated chicken with tapioca flour and about 1 tablespoon water until the tapioca flour looks like small beads and clings to the chicken. (Adding a little moisture to your chicken helps the tapioca flour form small beads that will also stick to the chicken and give it a very crunchy crust.)
- Working in batches, add the battered chicken to the hot oil and fry until golden brown and crisp, 5 to 7 minutes. With a slotted spoon or spider, transfer fried chicken to a paper towel-lined plate and season each batch with peppercorn mixture.
- Fry basil leaves until translucent and crisp, 1 to 2 minutes, then scatter over the fried chicken. Serve with leftover peppercorn mixture for sprinkling to taste.
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