CRISPY BUTTERMILK POPCORN CHICKEN IN A WAFFLE BOWL RECIP…
Provided by Jeff Mauro, host of Sandwich King
Total Time 2 hours 45 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place the buttermilk, pepper and 1 teaspoon salt in a resealable plastic bag and add the chicken, turning to coat. Marinate for at least 2 or up to 8 hours in the refrigerator.
- Preheat the oven to 200 degrees F and fit a wire rack in a small baking sheet.
- Heat the oil to 375 degrees F in a heavy-bottomed pot.
- Whisk together the flour, granulated garlic, paprika and remaining 1 teaspoon salt in a dish. Remove the chicken from the buttermilk and dredge it in the flour mixture. Shake off the excess and, working in batches, fry the chicken until golden brown, 3 to 4 minutes. Transfer to the rack set in the baking sheet and keep warm in the oven while you finish frying the remaining chicken.
- To build the bowls, place some shredded lettuce in the bottom of the waffle bowls. Divide the hot popcorn chicken among them, then top with the quartered cherry tomatoes and more lettuce. Drizzle with the Buttermilk Honey Dressing.
- Mix together the mayonnaise, buttermilk, mustard, honey, dill, granulated garlic and black pepper in a small bowl and season with salt.
BEST STOVETOP POPCORN RECIPE - HOW TO MAKE POPCORN
Stovetop popcorn is the most rewarding cooking project: With a pot and a little oil, you can turn a scoop of kernels into a big batch of warm popcorn in less than 5 minutes.
Provided by Maile Carpenter
Total Time 5 minutes
Prep Time 1 minutes
Cook Time 4 minutes
Yield 20-24 cups
Number Of Ingredients 3
Steps:
- Place a large (8-quart) pot over high heat and add the oil. The oil should just cover the bottom of the pan. Heat the oil until it's rippling but not smoking, then add the popcorn kernels and shake the pot so the kernels form a single layer on the bottom. Place the lid on the pan and immediately reduce the heat to medium. Once the kernels start popping, shake the pan every so often and listen to the pace of the popping: The kernels should pop rapid-fire and should continue as one long continuous burst. As soon as the popping slows to a few kernels at a time, turn off the heat. (If you find that your kernels are popping just a few at a time for a long time and aren’t picking up speed, take a peek and see if the kernels are getting too dark without opening: You might need to start again if they’re starting to burn. It’ll be worth the redo!)Remove the lid and immediately add salt or other seasonings; tap the pot up and down to distribute the salt. Pour half the popcorn into a large serving bowl, then salt the remaining popcorn in the pan and add to the bowl.
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CRISPY BUTTERMILK POPCORN CHICKEN IN A WAFFLE BOWL RECIP…
From foodnetwork.com
Reviews 4.3
Total Time 2 hours 45 minutes
Reviews 4.3
Total Time 2 hours 45 minutes
- Mix together the mayonnaise, buttermilk, mustard, honey, dill, granulated garlic and black pepper in a small bowl and season with salt.
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