Crispy Buttermilk Popcorn Chicken In A Waffle Bowl Recipes
CRISPY BUTTERMILK POPCORN CHICKEN
These crispy bite sized buttermilk popcorn chicken go amazingly with our sweet creamy honey sesame dip. Perfect for sharing as a snack or appetizer. I used my deep fryer for this, but you can also just use a pot of oil on the stove!
Provided by Pups with Chopsticks
Categories Low-Carb Weeknight Dinners Protein Packed Shellfish-Free Soy-Free Entertaining Fish-Free Fridge Peanut-Free Tree Nut-Free Sugar-Free Classic Tomato-Free Stove
Time 4h40m
Yield 4
Number Of Ingredients 15
Steps:
- Cut the Boneless, Skinless Chicken Thigh (6) up into 1-inch sized and put them in a bowl or plastic bag with Buttermilk (1 cup), Water (1/4 cup) and Salt (1 tablespoon). Refrigerate for a minimum of 4 hours, but it's best to leave it overnight.
- In a medium bowl, beat the Egg (2) and set aside.
- In another bowl, combine Potato Starch (1/2 cup), All-Purpose Flour (1/2 cup), Garlic Powder (3 teaspoon), Salt (1 1/2 teaspoon), Onion Powder (1 teaspoon), Paprika (1 teaspoon), Cayenne Pepper (1 teaspoon), Ground Black Pepper (1 teaspoon), and Ground Cumin (1/2 teaspoon) and set aside.
- Place Cooking Oil (as needed) in the deep fryer and set to 320 degrees F (160 degrees C). If you are using a high wall pot over the stove, set the heat to medium-low.
- One by one, take each chicken piece and lightly coat the flour mix and dust off the excess flour. Then coat it with the egg mixture, then again in the flour mixture. Optional: Repeat the egg and flour mixture steps a few more times if you want a thicker batter.
- Deep fry the chicken in batches for 1 minute, then let the chicken rest on a paper towel-lined plate to absorb excess oil. Repeat with all the pieces.
- Set the deep fryer to 350 degrees F (180 degrees C). If you are using a high wall pot over the stove, set the heat to medium.
- Add the chicken back in and cook it for 3-4 minutes.
- Let it cool on newspaper or paper towel for a few minutes. Serve with your favorite dipping sauce.
Nutrition Facts : Calories 95 calories, Protein 8.1 g, Fat 2.5 g, Carbohydrate 9.4 g, Fiber 0.3 g, Sugar 0.8 g, Sodium 736.8 mg, SaturatedFat 0.8 g, TransFat 0.0 g, Cholesterol 54.4 mg, UnsaturatedFat 0.5 g
POPCORN CHICKEN
Provided by Trisha Yearwood
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
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
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