Popcorn chicken with Ramoulade sauce

Name: Popcorn chicken with Ramoulade sauce
Yield: 7 servings
Cuisine: American
Ingredients: popcorn chicken; 1 tsp rosemary; 1 tbsp paprika; 1 1/2 lb boneless, skinless chicken breast; 1/2 tbsp garlic powder; 1 tsp black pepper; 2 tbsp chilli pepper; 3 cups crushed cornflakes; to taste salt; oil for deep frying; 2 tbsp cornstarch; 2 eggs; Ramoulade sauce; 1 cup mayonaise; 1 tbsp paprika; 1 tsp black pepper; 2 tbsp chilli pepper; 2 tbsp milk; 1 tsp garlic powder; to taste salt

Qxeen x Kxng Creed Black @cook_6456820

This is a great appetizer, the taste of the hot popcorn chicken blends well with the cold sauce.

Qxeen x Kxng Creed Black @cook_6456820

This is a great appetizer, the taste of the hot popcorn chicken blends well with the cold sauce.

Saved

Ingredients

7 servings

popcorn chicken
1 tsprosemary
1 tbsppaprika
1 1/2 lbboneless, skinless chicken breast
1/2 tbspgarlic powder
1 tspblack pepper
2 tbspchilli pepper
3 cupscrushed cornflakes
to tastesalt
oil for deep frying
2 tbspcornstarch
2eggs
Ramoulade sauce
1 cupmayonaise
1 tbsppaprika
1 tspblack pepper
2 tbspchilli pepper
2 tbspmilk
1 tspgarlic powder
to tastesalt

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Steps

1

In a medium saucepan heat oil for deep frying for 5minutes
2

Wash chicken breast and cut into bite sizes. In a medium bowl add chopped chicken breast, paprika, rosemary, garlic powder, chilli powder, black pepper and salt to taste and combine, add cornstarch and combine. leave for 2 minutes
3

Combine all the ramoulade sauce ingredients and refrigerate.
4

In a medium bowl whisk both eggs and set aside. In another medium bowl crumble cornflakes and set aside
5

Test the oil with a peice of chicken breast, if too hot lower flame to medium low
6

Dip all the chicken breast into the egg and mix.
7

Then add in into the crumbled cornflakes and mix until all sides are covered
8

Place all the covered chicken breast into to oil to fry until golden brown then removed
9

Serve with ramoulade sauce