Crispy Popcorn Chicken #dinner #easydinner

Popcorn Chicken made with a mystery element for very light and fresh surface. Presented with nectar mustard or your decision of plunging sauce, they're completely compelling!

Her technique and mine are in reality fundamentally the same as. We both marinate the chicken in buttermilk, we both utilize a blend of flour and cornstarch for the breading, and we both pursue appropriate profound singing systems (350 F hot oil, not stuffing the skillet, and so on and so on). What makes her form additional light and fresh is that she adds heating powder to the flour blend! Is it safe to say that it isn't astounding how you can turn a formula around with only one fixing?

Popcorn chicken is perhaps the simplest thing you can get ready for a light lunch or after school (after work!) nibble for the family. Delicate and tasty within and brilliant and fresh outwardly, it's a fight who gets the last piece!

Also Try Our Recipe : SLOW COOKER INDIAN BUTTER CHICKEN

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 tablespoon hot sauce
• 3/4 cup flour
• 1/4 cup corn starch
• 1 tablespoon baking powder
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon salt
• canola or peanut oil

For Honey Mustard Sauce

• 1/2 cup mayonnaise
• 2 tablespoons prepared yellow mustard
• 2 tablespoons honey
• 1 teaspoon lemon juice

Instructions

1. Trim chicken of any excess fat. Wash and drain well. Cut into 1-inch pieces.
2. In a large bowl, combine buttermilk and hot sauce. Stir until blended. Add chicken, cover and marinate in the refrigerator for at least 4 hours or overnight. Drain chicken.
3. In a bowl, combine flour, corn starch, baking powder, Cajun seasoning, and salt. Whisk until well-dispersed.
4. Add chicken pieces and with hands, toss until fully coated.
5. In a thick-bottomed pan over medium heat, heat about 2-inches deep of oil. Add chicken and cook, stirring occasionally, for about 5 minutes or until golden, crisp and cooked through. With a slotted spoon, remove from pan and drain on a wire rack set. Do NOT overcrowd the pan, fry in batches as needed. Serve immediately with honey mustard sauce or dipping sauce of choice.

For the Honey Mustard Sauce

1. In a small bowl, combine mayonnaise, mustard, honey and lemon juice. Stir until smooth and well blended.

For more detail : bit.ly/2VVuAfy

Read More Our Recipe : Forgotten Cookies: Like Biting into a Cup of Hot Chocolate Topped with Whipped Cream