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BREADING:
In a large self sealing plastic bag combine the all purpose flour, 1 teaspoon of sea salt, baking powder, cayenne pepper, oregano, turmeric, onion powder, and lots of freshly ground pepper. Seal the bag and shake well.
SHKIAFFING IT TOGETHER:
In a heavy saucepan, heat 4 to 6 inches of oil over medium heat until a thermometer reads 350 degrees F. Remove one third of the chicken pieces from the buttermilk marinade with a slotted spoon, and shake them around over the marinade bowl to remove the excess liquid. Add the chicken pieces to the plastic bag filled with the breading. Seal the bag, and shake to coat all the pieces well. Remove each piece individually, and give each piece a quick shake to remove the excess flour. Carefully add the chicken pieces to the hot oil. Cook for 3 to 4 minutes, or until golden brown and cooked through. (If unsure if chicken is cooked, slice a piece in half to check that the center is no longer pink.) Once it is cooked, let the popcorn chicken drain on paper towels. Repeat with the remaining chicken. Serve popcorn chicken with maple syrup, BBQ sauce, or honey mustard for dipping.
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By casilady
Potomac Falls, VA
on April 25, 2012
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This recipe for popcorn chicken tasted just like fried chicken without the skin. It was easy, flavorful, moist, and crunchy. The entire family loved them! We served them with homemade waffles - our first experience with chicken 'n waffles and now we're fans!
By Fanciful_Floridian
Brandon, FL
on March 19, 2012
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Yummy! Had to improvise when it came to tumeric. Instead, used a blend ground mustard, curry and coriander- these added a nice flavor- not overpowering. Other adjustment: buttermilk was accompanied by dijon and brown sugar.
Made one batch the same day and the other batch the next-sat in marinade overnight. Family was pleased with these. Texture was crispy, flavor was great, chicken was tender.
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