Monday Musings
Posted June 17, 2013
I was walking through the grocery store last weekend and they had this huge freezer with a special on popcorn chicken. I was a little intrigued. It would be a very quick and easy dinner for during the week. And I almost picked up a bag. The key word there is almost. I ended up deciding against it because I thought “you know what? I bet I can make that at home really easily.” And as it turns out, it was pretty darn easy to make.
When I told Ryan I was making popcorn chicken for dinner. The first thing he said was “what the heck is popcorn chicken?” Really you could call these chicken nuggets too if you want. It is simply chicken breasts cut into little bite-size pieces, dredged in seasoned flour and fried until golden. Since boneless, skinless chicken breasts are kind of expensive, this is a great way to make them go a long way. Not to mention they are delicious. Take it from Ryan who is not huge fan of fried food (gasp!) who said, as he scarfed down about 20 pieces, that they were really good, light and not too heavy like other fried nuggets. Give ‘em a shot. Let me know what you think.
Popcorn Chicken Recipe
What is popcorn chicken you ask? Crispy, golden, fried, bite-size goodness.
Serves 4
Prep time:
Cook time:
Ingredients:
- 1 pound boneless skinless chicken breasts, diced into bite sized pieces
- 1 tablespoon honey
- 2 teaspoons seasoning salt (I like Johnny's)
- 1 egg
- 1/2 cup milk
- 1 cup flour
- canola oil
Instructions:
- Toss the diced chicken pieces with honey and 1/2 teaspoon of seasoning salt.
- In a bowl beat egg and milk together.
- In a large plastic bag combine remaining seasoning salt and flour. Dip the chicken pieces in the egg and milk. Then place in the seasoned flour and shake until nicely coated. Let set in the flour for about 10 minutes while you heat the oil.
- In a large pot heat about 1/2 inch of oil to 375 degrees. Once hot, shake the excess flour off of the chicken pieces and fry until golden brown, about 3 minutes. You may need to do this in batches to avoid crowding the pan.
- Once chicken is cooked use a slotted spoon to transfer the pieces to a paper towel lined plate. Sprinkle with a little more seasoning salt if desired. Serve hot with your favorite dipping sauce.
Enjoy!
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