Thursday, 24 September 2015


Chicken popcorns is an amazing delicious recipe. I feel like everything is the form of nuggets is good. These are no exception. Chicken frying makes them really crispy, but the inside still stays juicy and yummy, great combination with Honey Mustard Dip..yum..!

Enjoy ...!


Chicken Marinade:

1 lb chicken tenders cut into 1-inch chunks
1/2 teaspoon salt
1 tablespoon paprika
1 teaspoon garlic paste
2 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
vegetable oil for frying


1 1/2 cup all purpose flour
2 teaspoons garlic powder
1 1/2 teaspoons onion powder
2 eggs, lightly beaten
salt and pepper to taste

Honey-mustard dipping sauce:

1/3 cup mayonnaise
1/4 cup honey
3 tablespoons whole grain mustard
1/8 teaspoon cayenne pepper
salt and pepper to taste


-Marinate chicken chunks and marinade mixture. Cover and place in the refrigerator for 3-4 hours (overnight if possible)
-Preheat oil.
-Strain sweetbreads and gently rinse under cold water. Pat dry and set aside.
-Place flour, garlic powder, and onion powder, pinch of salt and pepper in a shallow dish and mix together.
-Dip pieces of chicken in the beaten eggs followed by the flour mixture and toss to coat, shaking off any excess.
-Deep fry for 3 to 5 minutes or until golden brown. Drain on paper towels quickly transfer onto a baking sheet lined with a cooling rack.
-Season with salt and pepper and serve with honey-mustard dipping sauce.

For honey-mustard:

Place all ingredients into a bowl and stir together. Season with salt and pepper, cover and refrigerate for at least 6 hours to allow the flavors to merry.

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