Changes: Popcorn Chicken

Revision as of 03:57, 17 March 2018

Description

The crispy alternative to the original popcorn, this white-hot, bite-sized appetizer/side dish is made from real chicken and packed with herbs and spices, as it then maintains a savory taste with the poultry.

Ingredients

3-4 cups vegetable oil
1 egg, lightly beaten
1 cup white flour
2 teaspoons Cajun seasoning
1 teaspoon salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 tablespoons lemon juice, optional
2 boneless chicken breasts

Directions

Cut the chicken breasts into small chunks with the chef's knife or the steak knife.
Sift the flour and mix up the salt, Cajun seasoning, black pepper, garlic powder, and lemon juice (optional). Dip the chicken in the egg then generously coat in the flour mixture.
Heat the oil in a frying pan. Drop a few drops of batter into the oil and, if it sizzles and fries, then it is ready.
Add chicken to the oil in small batches and turn over to make sure both sides are cooked evenly.
Remove and drain on kitchen paper when golden. Leave to drain a moment or two so the chicken is crunchy.
Sprinkle salt to taste. Serve warm and plain or with other appetizers or side dishes.

@@ Line 14: / Line 14: @@
 #Cut the chicken breasts into small chunks with the chef's knife or the steak knife.
 #Sift the flour and mix up the salt, Cajun seasoning, black pepper, garlic powder, and lemon juice (optional).  Dip the chicken in the egg then generously coat in the flour mixture.
-#Heat the oil in a pan. Drop a few drops of batter into the oil and if it sizzles and fries it is ready.
+#Heat the oil in a frying pan. Drop a few drops of batter into the oil and, if it sizzles and fries, then it is ready.
 #Add chicken to the oil in small batches and turn over to make sure both sides are cooked evenly.
 #Remove and drain on kitchen paper when golden. Leave to drain a moment or two so the chicken is crunchy.