Popcorn Chicken & Honey Dill Sauce
Make crispy popcorn chicken at home. Sweet honey dill sauce is a nice counterpoint to the cayenne kick of the chicken bites. Make extra for the freezer!
- POPCORN CHICKEN:
- 4 whole boneless, skinless chicken breasts
- 2 large eggs
- 1/2 cup milk
- 1 1/2 cups flour
- 1 cup panko bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon dry mustard
- 1 teaspoon dried parsley
- Canola oil for frying
- HONEY DILL SAUCE:
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 1 1/2 tablespoons fresh or frozen dill, finely chopped
Adapted from tastykitchen.com
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.
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