Recipe courtesy of Ree Drummond
Popcorn Chicken with Maple-Mustard Dip
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- Level: Intermediate
- Total: 30 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 677
- Total Fat
- 47 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 39 g
- Cholesterol
- 176 mg
- Sodium
- 588 mg
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.
- Level: Intermediate
- Total: 30 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 677
- Total Fat
- 47 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 39 g
- Cholesterol
- 176 mg
- Sodium
- 588 mg
Ingredients
Maple-Mustard Dip:
Popcorn Chicken:
Directions
Special equipment:
a deep-fry thermometer- 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.
