Popcorn Chicken Honey Dill Sauce Recipe 455

POPCORN CHICKEN

Steps:

• Preheat oven to 400° and grease two large baking sheets with oil. Season chicken with salt and pepper.
• Add eggs to a medium shallow bowl. In a separate shallow bowl, whisk together bread crumbs, cornmeal, Parmesan, and cayenne. Season with salt.
• Working in batches, add chicken to eggs then dredge in bread crumb mixture until fully coated. Spread chicken in even layers on prepared baking sheets.
• Bake chicken until golden and cooked through, flipping halfway through, about 25 minutes.
• Meanwhile, make dipping sauce: In a small bowl, mix together mayonnaise, mustard, honey, and cayenne until fully combined.
• Serve chicken with dipping sauce.

BAKED HONEY BBQ POPCORN CHICKEN

Steps:

• Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
• Place the bite-sized pieces of chicken in a large bowl. Add flour and stir to coat each piece. Set aside.
• Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a large bowl. Set aside. Whisk the eggs and milk together in a small bowl.
• This next step gets your hands a little messy so have paper towels nearby. Dip each piece of chicken in the egg mixture, letting any excess drip off. Then generously roll in the cornflake mixture, shaking off any excess. Place onto the prepared baking sheet. Repeat with all chicken bites.
• Bake for 18 minutes, flipping once at the 9-10 minute mark. (During this time, I make the sauce in step 6.) Remove from the oven and allow to cool for 5 minutes.
• Heat the sauce ingredients in a small saucepan over medium heat for 6-7 minutes, whisking occasionally.
• Carefully place the chicken bites into a large bowl. Pour the warm honey BBQ sauce on top and gently stir to coat. Serve warm. Leftovers keep well in the refrigerator for up to 1 week. Reheat in the microwave until warmed through.

POPCORN CHICKEN

Steps:

• Toss chicken with 1 1/2 tsp of the Cajun seasoning and 1/2 tsp of the salt. In a large bowl, whisk flour, beer and remaining 1 1/2 tsp Cajun seasoning and 1/2 tsp salt. Toss chicken and peppers in batter and coat completely.
• In a Dutch oven, heat oil to 375 deg. Working in 3 batches, drop chicken pieces and peppers into oil, one piece at a time. Fry for 3 minutes, gently stirring halfway through cooking time.
• With a slotted spoon, remove chicken and peppers from oil and place on a paper-towel-lined baking sheet. Serve immediately with, if desired, honey mustard and ranch.

POPCORN CHICKEN & HONEY DILL SAUCE RECIPE - (4.5/5)

Steps:

• Popcorn Chicken: Cut chicken breasts into 1 inch pieces. Set aside. In a small bowl, whisk together eggs and milk. In a medium bowl, combine flour, panko crumbs and all the spices. Mix until well combined. Dip the chicken pieces into the egg mixture and then transfer the chicken from the egg mixture into the flour mixture and toss until completely coated with seasoned flour. Remove the chicken from the flour mixture and set on a baking sheet or plate and continue until all the chicken pieces are coated. Pour oil into a medium-sized, high sided pot. Oil should be no more than 2 inches deep and not more than halfway up the side of the pot. Heat oil to 375°F. Test your oil temperature with one of the chicken pieces. If it browns too quickly, turn the heat down and wait a minute or two to start frying. Carefully drop the chicken pieces, 8 to 12 pieces at a time, into the hot oil and fry for 3 to 4 minutes until browned and cooked through. Use a slotted spoon to remove the chicken pieces from the hot oil and place the chicken on a paper towel to drain. Continue frying the rest of the chicken. Can be made ahead and frozen. Freeze in a single layer for 1 to 2 hours, then place in a freezer-safe plastic bag. Reheat in a single layer on a baking sheet at 350°F for 15 to 20 minutes, stirring once or twice, until heated through. Honey Dill Sauce: Mix all ingredients in a small bowl and refrigerate until ready to use. Honey dill sauce will keep in the refrigerator, in a sealed container, for up to 3 weeks.

CHICKEN BREASTS WITH CREAMY DILL PAN SAUCE

Steps:

• Gather the ingredients.
• Sprinkle the chicken breasts with seasoned salt. If the chicken breasts are quite large, slice each one in half horizontally to make two cutlets. For faster and more uniform cooking, put each chicken breast or cutlet between two sheets of plastic wrap and gently pound with the smooth side of a meat tenderizer.
• In a large skillet over medium-high heat, melt the butter and olive oil.
• When the butter and oil are hot and sizzling, add the chicken breast halves or cutlets to the skillet. Cook for about 3 to 5 minutes on each side or until chicken is browned. Reduce the heat to low.
• Add the chicken broth to the skillet; cover and simmer 10 to 12 minutes or until chicken is cooked through.
• Remove the chicken breasts from skillet to a hot platter; tent them with foil to keep them warm.
• In a small bowl, combine cream or half-and-half, flour, and dill; whisk or blend with a fork until smooth.
• Add the flour mixture to the skillet; cook and stir until the mixture has thickened.
• Serve the creamy dill sauce over chicken breasts with rice, noodles, or potatoes and your favorite side vegetables.