Popcorn Chicken with Sweet Chili Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16-18 appetizers
Ingredients
- Crisco® All-Vegetable Shortening, for frying
- 2 lbs. chicken tenderloins
- 4 C. all-purpose flour
- 1 Tbsp. Clabber Girl® Baking Powder
- 1 Tbsp. salt
- 4 tsp. Spice Islands® Black Pepper
- 4 eggs
- 2 C. buttermilk
- 1 batch Sweet Chili Sauce
Directions
- Cut the chicken into approximately ½ to 1 ounce pieces.
- In a shallow dish (a 9×13-inch baking dish is great), whisk together the flour, baking powder, salt and pepper.
- In a medium bowl, whisk together the eggs and milk.
- Place a few pieces of chicken in the flour and toss to coat.
- Dip the floured chicken in the egg mixture, covering completely, then shake off excess.
- Dip into the flour again and toss to coat.
- Dip in the egg mixture one more time, shaking off excess, then back into the flour for one final coating.
- Place on a platter or baking sheet and continue with the remaining chicken.
- Once all the chicken is breaded, add shortening to a deep fryer or heavy-bottomed deep skillet and heat to 375°.
- Add pieces of chicken to the fryer, but do not overcrowd.
- Fry 5-6 minutes per batch, or until chicken reaches an internal temperature of 165°
- Drain on a paper towel lined baking sheet.
- If you need to do several batches, keep the chicken warm by placing on a baking rack on top of a baking sheet in a 200°F oven.
- When all the chicken is done, microwave the Sweet Chili Sauce for 1 minute then stir. Continue to microwave, 30 seconds at a time, until the sauce is hot.
- Place chicken in a large bowl and pour the sauce over the pieces.
- Toss to coat.
