Popcorn Chicken Two Ways Southern Style And Italian Style Food

POPCORN CHICKEN

Steps:

• Mix flour, garlic powder, salt, and black pepper together in a bowl. Beat eggs and lemon juice together in a separate bowl.
• Heat 1 1/2 to 2 inches of oil in a large pot over medium heat.
• Dip the chicken pieces into the flour mixture, then the egg mixture, and again into the flour mixture.
• Test the oil to make sure it is hot enough: a small amount of flour dropped in should sizzle. Place 10 pieces of chicken into the hot oil; cook until golden brown, about 8 minutes. Remove from the oil and drain on a paper towel lined plate and season with salt. Repeat with remaining chicken.

POPCORN CHICKEN

Steps:

• For the honey sriracha mayo: Stir together the mayo, sriracha and honey to taste. Season with salt. Transfer to a small serving bowl and drizzle with a little extra sriracha. Refrigerate until ready to serve.
• For the chicken: Put the paprika, garlic powder, cayenne and 1 teaspoon salt in a large resealable plastic bag and shake to mix. Add the chicken and shake to thoroughly coat.
• Put the flour in a large bowl. Beat the buttermilk and eggs together in another large bowl.
• Bring a large, wide pot with about 1 1/2 inches of oil to 350 degrees F. Line a tray with paper towels.
• Dredge half of the chicken in the flour. Remove from the flour, shake off the excess and dip it in the buttermilk mixture to coat. Let the excess drip off, then return it to the flour. Carefully put the chicken in the oil and fry, stirring occasionally, until golden brown and cooked through, about 4 minutes. Transfer to the paper towels with a slotted spoon and sprinkle lightly with salt. Return the oil to 350 degrees F and repeat with the remaining chicken.
• Top with chives and serve with the honey sriracha mayo.

CULVER CREST POPCORN CHICKEN

Steps:

• For the chicken and marinade: Cut each chicken thigh into bite-size pieces, approximately 1 1/2 by 1 1/2 inches.
• In a large resealable plastic bag, combine the fennel, mustard, salt and black pepper. Add the chicken and massage the bag so the chicken is thoroughly coated in the spices. Add the buttermilk and onions, and massage the bag again to mix the ingredients. Marinate the chicken in the refrigerator for at least 1 hour and up to overnight.
• For the breading: Set up a breading station by lining up 3 small baking dishes or pie plates. In one dish, add the flour. In the second, whisk the eggs with 3 tablespoons water. In the third, mix together the panko, fennel, paprika, salt and black pepper.
• A few pieces at a time, remove the chicken from the marinade and let the excess drip off before dredging in the flour. Shake off the excess flour and then dunk the chicken in the egg wash, letting the excess drip off. Finally, dredge in the panko mixture, making sure the chicken pieces are completely coated.
• Place the breaded chicken on a wire rack set over a baking sheet and refrigerate, uncovered, for 15 to 20 minutes.
• Fill a large, heavy skillet with about an inch of canola oil and heat to 350 degrees F over medium heat.
• In batches, fry the chicken in the oil until golden brown all over, 3 to 4 minutes per side. Drain on a paper-towel-lined baking sheet.

ITALIAN POPCORN WITH PARMESAN

Steps:

• Combine popcorn and 1/4 cup olive oil in a 2-quart saucepan; cover. Cook over high heat, continuously shaking the pan, until the popcorn is popped and the lid begins to lift from the popcorn, about 5 minutes. Pour popcorn into a large bowl.
• Mix 2 tablespoons olive oil, Italian seasoning, and garlic salt into popcorn; toss to coat. Add Parmesan cheese and mix well.