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Popcorn Chicken




Source of Recipe


Chef2Chef


List of Ingredients




Boneless, Skinless Chicken Breasts
3 Cups Bisquick or Bisquick light
1.5 tsp. MSG (Accent seasoning)
1.5 Tbsp Paprika
1 tsp. Oregano
1 tsp. Italian Seasoning
1 tsp. Poultry Seasoning
1.5 Tbsp. Garlic Powder
3 Tbsp. Grated Parmesan Cheese (the dry canned stuff)
3 Packets Chicken Broth powder, or,
3 Chicken Bouillon cubes, crushed
2 Packets Italian Dressing mix
1 Packet Tomato Soup Mix
2 Tbsp. Lemon or Lime juice (or Vinegar)
Pepper or Cajun Seasoning to taste
1 Egg Beater’s Egg substitute, or,
2 eggs mixed with 3 Tbsp Milk
1 Peanut oil (or vegetable oil)



Recipe



Frying Oil Temperature: 375°F
Directions:
Remove as much fat as possible from the chicken breasts and wash the chicken. Cut Chicken into bite sized pieces (scissors or shears work best), cover and set aside. In large bowl, combine all dry ingredients, PLUS lemon juice. For spicier popcorn chicken, add desired amount of Cajun spice or pepper. Mix well, until all spices are mixed evenly into the Bisquick and until the Juice no longer cakes the mixture. Dip chicken pieces into Egg mixture until thoroughly coated. Move the chicken pieces into the dry mixture and toss until thoroughly coated, with no moisture showing. For crispier popcorn chicken, dip again in the egg and repeat coating process with dry mixture. Add chicken to hot oil (375°F) and fry for 6-8 minutes, or until the largest piece is fully cooked when cut through its thickest section. Remove from oil and drain on paper towels. Enjoy!

Any remaining dry mixture can be stored and re-used by microwaving it for 3-5 minutes. Cover and store in refrigerator until next use.