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
CORNMEAL POPOVERS RECIPE BY TASTY
Here's what you need: large eggs, unsalted butter, kosher salt, milk, all-purpose flour, cornmeal
Provided by Pierce Abernathy
Categories Appetizers
Yield 24 servings
Number Of Ingredients 6
Steps:
- In a large bowl, combine the eggs, melted butter, salt, and milk. Whisk well.
- Sift in the flour and cornmeal and slowly whisk to incorporate. Let the batter sit for at least 30 minutes, or up to 4 hours.
- Preheat the oven to 400˚F (200˚C). Place 2 12-cup muffin tins in the oven as it preheats.
- Remove the hot muffin tins from the oven and brush with butter, then return to the oven for 5 minutes.
- Remove the muffin tins from the oven and distribute the batter evenly among the muffin cups, filling them almost to the rim.
- Bake for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for 15 minutes more, until the popovers are lightly browned and puffed.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 84 calories, Carbohydrate 9 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram
EASY AND DELICIOUS CRUSTY POPOVERS
I grew up with these buttery popovers served with homemade turkey noodle soup. Very easy to make and tasty. DO NOT open the oven until done!
Provided by Rebecca Cartwright
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Put 12-cup muffin tin in oven to preheat as well.
- Beat eggs and milk together in a bowl with an electric hand mixer. Add flour and salt; continue beating into smooth batter.
- Put about 3/4 teaspoon butter into each muffin tin and carefully spread butter up sides of each cup. Quickly divide batter among prepared cups.
- Bake until popovers are risen well and browned, 30 to 35 minutes. Do not open the oven during baking.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 9 g, Cholesterol 71.3 mg, Fat 5 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 2.6 g, Sodium 246.1 mg, Sugar 1.1 g
EASY CHICKEN CORN CHOWDER
When I haven't planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon-it's still tasty. —Barbara Banski, Fenton, Michigan
Provided by Taste of Home
Time 30m
Yield 4 servings (1-1/2 quart).
Number Of Ingredients 10
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.
Nutrition Facts : Calories 474 calories, Fat 18g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1252mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 3g fiber), Protein 31g protein.
SWEET-AND-SOUR POPCORN CHICKEN
This sweet and sour chicken dish is one you'll find yourself returning to again and again. Pre-cooked, frozen popcorn chicken simmered in a thick, homemade sweet-and-sour sauce is the secret to this fast and fabulous recipe. And what a great way to dress up frozen chicken nuggets! -Amy Corlew-Sherlock, Lapeer, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 441 calories, Fat 15g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 1143mg sodium, Carbohydrate 65g carbohydrate (41g sugars, Fiber 3g fiber), Protein 12g protein.
CREAMY CHICKEN POPOVERS
Make and share this Creamy Chicken Popovers recipe from Food.com.
Provided by Julesong
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine water, chicken, carrot, and sliced onion in a large saucepan.
- Bring to a boil; cover, reduce heat, and simmer 30 minutes.
- Remove chicken from broth; let cool and cut meat into 1" pieces, then set aside.
- Strain broth, reserving 3/4 cup.
- Melt the olive oil and butter together in a large nonstick skillet, then add chopped onion, and saute until tender.
- Gradually add 1/4 cup flour and tarragon, stirring constantly, a cook until just beginning to brown.
- Gradually stir in 3/4 cup milk, yogurt, wine, and reserved 3/4 cup chicken broth.
- Cook, stirring constantly, until mixture is thickened and bubbly.
- Stir in peas, roasted red pepper or pimento, and reserved chicken; set aside, and keep warm.
- Preheat oven to 400 degrees F.
- Combine remaining 1 cup flour and salt, stirring well.
- Add eggs and remaining 1 cup milk; beat with a wire whisk until well blended.
- Spoon mixture evenly into six 6-oz buttered or oiled custard cups.
- Place 4" apart on a baking sheet and bake at 400 degrees F for 45-50 minutes or until golden brown.
- Break open each popover, spoon 1/2 cup chicken mixture over each, and serve immediately.
- (An adopted recipe - cook and prep times estimated).
Nutrition Facts : Calories 63, Fat 3.1, SaturatedFat 1.1, Cholesterol 64.7, Sodium 180.9, Carbohydrate 5.2, Fiber 1.2, Sugar 2.8, Protein 3.7
CORN POPOVERS
Serve these hot out of the oven with lots of sweet butter! Fresh corn is best in this. From The New Basics Cookbook.
Provided by Sharon123
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425*F. Butter a 12 cup popover pan or muffin pan.
- In a medium bowl mix together the flour, cornmeal, sugar, salt, and pepper. Stir in remaining ingredients until almost blended(a few lumps should remain).
- Pour 1/4 cup of batter into each cup, and bake until puffed and deep golden, 25 to 30 minutes. Serve immediately.
Nutrition Facts : Calories 186.3, Fat 7.1, SaturatedFat 3.2, Cholesterol 151.8, Sodium 276.8, Carbohydrate 22.2, Fiber 1, Sugar 1.4, Protein 8.2
EASY POPCORN CHICKEN RECIPE
Popcorn chicken is crispy on the outside and juicy inside. Satisfying and the ultimate comfort food. Great as an appetizer or salad topping.
Provided by Natalya Drozhzhin
Categories Easy
Time 25m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the flour, salt, and garlic powder.
- Pour the buttermilk into a separate bowl and the panko crumbs onto a plate.
- Dredge a piece of chicken into the flour mixture until evenly coated then dip in buttermilk, letting excess drip off. Lastly, roll in panko bread crumbs until evenly coated. Transfer to a platter.
- Preheat 1-inch of oil in a deep frying pan over medium heat. Adjust the heat to keep the oil at 350˚F. Fry the popcorn chicken in small batches, leaving space between each piece and flipping as needed. Fry until golden brown and 165˚F at the deepest part of the chicken on a thermometer.
- Remove the popcorn chicken from the oil and let it rest on a paper towel-lined plate. Serve immediately with your favorite dipping sauce!
Nutrition Facts : Calories 385 kcal, Carbohydrate 13 g, Protein 39 g, Fat 19 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 111 mg, Sodium 1604 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
SIMPLE POPOVERS
Popovers have never been easier than with this simple, four-ingredient recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oven to 450°F. Generously grease 6-cup popover pan or six 6-ounce custard cups.
- Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.
- Bake 20 minutes.
- Reduce oven temperature to 350°F. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 75 mg, Fat 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg
CHICKEN CORN SOUP I
A real Pennsylvania Dutch favorite! I have made this several times over the years.
Provided by Teresa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
- Cut corn from cobs if using fresh corn.
- Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
- In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
- Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 14.2 g, Cholesterol 117.6 mg, Fat 12.4 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 3.5 g, Sodium 90 mg, Sugar 0.9 g
EASY CHICKEN AND CORN CHOWDER
This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.
Provided by Athyna
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
- Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
- Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g
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