Chicken Popcorn:
Chicken fillet – 200 gr
Panko – 400 gr
Eggs – 2
Flour – 400 gr
Salt – 8 gr
Pepper – 6 gr
Paprika – 10 gr
Garlic powder – 8 gr
Sunflower oil – 500 ml
Ranch Dressing:
Eggs – 2
Sunflower oil – 50 ml
Mustard – 20 gr
Lemon – 8 ml
Sour cream – 30 gr
Dill – 10 gr
Salt – 6 gr
Garlic powder – 6 gr
Chicken Popcorn:
• Cut chicken fillet into small cubes.
• Prepare three bowls, put one egg in one of them (4 gr salt, 3 gr pepper, 5 gr paprika, 4 gr garlic powder), put panko in the second bowl and flour into the third bowl (mix the remaining spices with the flour).
• Dip each chicken fillet cubes in sequence (flour, eggs, flour, eggs, panko).
• Pour the oil into the pan, heat it up to 160 degrees Celsius and put the prepared chicken popcorn for 6-7 minutes.
• After cooking, before serving, place the chicken popcorn on a paper towel to remove excess oil.
Ranch Dressing:
• Whip egg yolks with 3 gr of salt, mustard and lemon juice.
• Transfer the mass to a deep bowl and, while stirring quickly with a blender, slowly add the oil until well thickened.
• Transfer the mass to a bowl, mix with sour cream, garlic powder and chopped dill.
• Place the sauce and chicken popcorn in the desired dish and enjoy.
source
0 Comments