Popcorn Chicken with Garlic Aioli Dipping Sauce

There are so many things that I love about this time of the year. I like the smell of wood burning. We live in an area that has nearby farm houses. These are old homes that burn wood for more than just ambiance. We are surrounded by orchards. The old, less producing trees become firewood. I love the smell.

I love that on cold nights you don’t mind curling up with big bowl of hearty stew or steaming bowls of soup. Just wrapping your fingers around the bowl warms you from the inside out in a magical way.

And I adore the finger foods. You know, those platters of stuff just made for watching Football. It doesn’t matter if it’s a Sunday or Monday or Thursday night game. Okay, so I really don’t watch football, but I do like sitting next to my best friend and rooting for his team. Besides, the food is delicious no matter what’s on the television.

Popcorn Chicken is great for game days. You can eat it like popcorn by the handfuls. And the Garlic Aioli Dipping Sauce just makes the finger food feel all that more special.

Popcorn Chicken with Garlic Aioli Dipping Sauce
Garlic Aioli Dipping Sauce
1/4 cup Mayonnaise
1 tablespoon Lemon Juice
1 teaspoon Garlic Powder
1 teaspoon Lemon Zest
Kosher Salt to taste
White Pepper to taste

Mix the mayonnaise, lemon juice, garlic, salt and pepper together in a bowl. Add lemon zest. Season with salt and white pepper. Cover and place Aioli in the refrigerator until ready to serve.

Popcorn Chicken
Olive Oil as needed
2 Chicken Breasts, boneless
1 1/2 cups Cornflakes
1 cup Breadcrumbs
1 teaspoon Kosher Salt
1/4 teaspoon Paprika
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Black Pepper
1/3 cup Flour
1 teaspoon Italian Seasoning
1 Egg

Heat the over to 350 degrees. Cover a large rimmed baking sheet with foil. Drizzle lightly with olive oi and tilt to spread the oil across the pan. Set aside.

Cut boneless chicken breasts into popcorn bite-size pieces. Set aside.

In a large bowl break the cornflakes into smaller pieces using a potato masher. Add the breadcrumbs, salt, paprika, onion powder, garlic powder and pepper. Mix well to blend.

In a large zip-lock bag, blend flour with Italian Season. Seal bag and shake well to mix. Add the chicken pieces, zip shut and shake until the chicken is covered in the seasoned flour.

Lightly whisk an egg in a bowl with a few drops of water to thin. Add floured chicken, stir to coat. Finally, transfer coated chicken to the cornflakes and stir until the chicken is fully coated.

Spread the chicken out onto the prepared baking sheet.

Bake in the heated oven for 20 minutes or until crisp and golden.

Arrange chicken on a serving platter and serve with dip.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen