Ree's got your tailgate celebration covered with crunchy popcorn chicken and a shiny maple-mustard dipping sauce!
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Popcorn Chicken with Maple-Mustard Dip
RECIPE THANKS TO REE DRUMMOND
Level: Intermediate
Total: 30 minutes
Active: 25 min
Yield: 4 to 6 servings

Ingredients

Maple-Mustard Dip:

1/4 cup Dijon mustard
1/4 cup mayonnaise
2 tablespoons maple syrup
1/2 teaspoon paprika
Kosher salt

Popcorn Chicken:

Grease for frying
2 cups panko breadcrumbs
2 pounds boneless, skinless chicken breast, cut into bite-size portions
3 tablespoons cornstarch
2 big eggs, beaten
Kosher salt and newly ground black pepper

Directions

Unique devices: a deep-fry thermometer

For the maple-mustard dip: Mix the mustard, mayo, maple syrup, paprika and 1/4 teaspoon salt in a little bowl. Reserve.

For the popcorn chicken: Heat 2 inches of grease in a large high-sided skillet or pot up until a deep-fry thermometer signs up 365 degrees F.

Include the breadcrumbs to a bowl and reserved. Include the chicken, cornstarch, eggs, 1 teaspoon salt and 1 teaspoon pepper to a separate bowl and toss to combine and coat the chicken. A couple pieces at a time, toss the layered chicken in the breadcrumbs and coat thoroughly, until all the chicken is covered.

Fry the chicken in 3 or 4 batches until golden and crisp, 2 to 3 minutes per batch. Get rid of and sprinkle with a pinch of salt. Serve along with the maple-mustard dip.

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Ree Drummond's Popcorn Chicken with Maple-Mustard Dip|The Pioneer Lady|Food Network

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