Popcorn Chicken Two Ways Southern Style And Italian Style Recipes

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CULVER CREST POPCORN CHICKEN

Provided by Daphne Brogdon

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 15



Culver Crest Popcorn Chicken image

Steps:

  • For the chicken and marinade: Cut each chicken thigh into bite-size pieces, approximately 1 1/2 by 1 1/2 inches.
  • In a large resealable plastic bag, combine the fennel, mustard, salt and black pepper. Add the chicken and massage the bag so the chicken is thoroughly coated in the spices. Add the buttermilk and onions, and massage the bag again to mix the ingredients. Marinate the chicken in the refrigerator for at least 1 hour and up to overnight.
  • For the breading: Set up a breading station by lining up 3 small baking dishes or pie plates. In one dish, add the flour. In the second, whisk the eggs with 3 tablespoons water. In the third, mix together the panko, fennel, paprika, salt and black pepper.
  • A few pieces at a time, remove the chicken from the marinade and let the excess drip off before dredging in the flour. Shake off the excess flour and then dunk the chicken in the egg wash, letting the excess drip off. Finally, dredge in the panko mixture, making sure the chicken pieces are completely coated.
  • Place the breaded chicken on a wire rack set over a baking sheet and refrigerate, uncovered, for 15 to 20 minutes.
  • Fill a large, heavy skillet with about an inch of canola oil and heat to 350 degrees F over medium heat.
  • In batches, fry the chicken in the oil until golden brown all over, 3 to 4 minutes per side. Drain on a paper-towel-lined baking sheet.

1 pound boneless skinless chicken thighs
2 teaspoons ground fennel seed
2 teaspoons ground mustard seed
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup buttermilk
1 small onion, sliced
1/2 cup all-purpose flour
2 eggs
1 1/2 cups panko breadcrumbs
2 teaspoons ground fennel seed
2 teaspoons paprika
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Canola oil, for frying

SAUTE OF CHICKEN AND BROCCOLI - ITALIAN STYLE

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10



Saute of Chicken and Broccoli - Italian Style image

Steps:

  • Bring salted water to a boil. Parboil the broccoli for a minute and remove. Add the penne and cook for 8 to 10 minutes or until al dente.
  • In a large skillet heat the olive oil. When hot, add the onion and saute for 3 to 4 minutes. Add the chicken and saute, stirring continuously until no longer pink. Add the garlic and saute a few moments, then add the white wine, oregano and tomato sauce. Add the parboiled broccoli and simmer just to reheat. Season to taste with salt and pepper and garnish with Italian parsley. Drain penne and transfer to a bowl. Top with chicken and broccoli saute and serve.

2 cups broccoli florets
8 ounces penne
3 tablespoons olive oil
1/4 cup minced onion
12 ounces skinless boneless chicken breast, cut into small dice
2 tablespoons white wine
1/2 teaspoon oregano
1 to 1 1/2 cups tomato sauce
2 tablespoons minced fresh parsley
Salt and freshly ground pepper

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