chicken poppers

These perfect bite-size Chicken Poppers are addictively good and take just 30 minutes to make! Lightly breaded in a sweet and savory flour mixture and then air fried until crisp golden brown, they are served with a creamy mayo honey mustard sauce. You can pop them right into your mouth, serve them over a green salad, or fry some up for a party! 

Chicken Poppers

mayo

mustard (regular prepared yellow mustard)

garlic powder

vinegar

honey

salt and pepper (to taste)

chicken breasts (skinless

all-purpose flour

sugar

salt

pepper

paprika

Preheat the air fryer.

Preheat your air fryer  to 380°F (193°C) if needed.

Make the sauce.

Add all the sauce ingredients to a small bowl, whisk well and refrigerate until ready for serving.

Combine the flour mixture.

In a large ziploc bag add the flour, sugar, salt, paprika and pepper. Close the bag and shake it so that all ingredients are mixed well.

Coat the chicken.

Add the chicken pieces to the ziploc bag, close it and shake it until each piece is fully coated in the flour mixture.

Air fry the chicken.

Remove the chicken pieces from the ziploc bag, shake all the excess flour from them and spray the bottom of the air fryer basket with a little cooking spray. Place the chicken in the basket in a single layer and spray them as well with a bit of cooking spray. Put the basket into the air fryer and and air fry the chicken for 15 minutes. Remove the basket halfway through the cooking time to shake the poppers around.

Serve with prepared sauce.

Serve hot with the mayo/mustard sauce or your favorite dipping sauce.

<p>Make your own popcorn chicken with a crunchy panko crumb.</p>


Popcorn chicken

(1/2 cup) plain flour

5.00 gm sweet paprika

oregano leaves

milliliters (1/2 cup) milk

(2 cups) panko breadcrumbs

chicken breast fillets, cut into bite-sized pieces

Peanut oil, to deep-fry

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751749749001&=domain=taste

5348771529001-5751749749001

These garlic and zucchini chicken patties are easy to make, healthy, and delicious. Topped with a little creamy cilantro sauce, they&#x27;re the perfect gluten free weeknight meal.

Chicken Zucchini Poppers with Creamy Cilantro Sauce

chicken (at least 7% fat recommended)

zucchini

garlic cloves,

fresh chives, chopped

black pepper

cilantro

garlic (or more depending on preference)

mayonnaise

cottage cheese

white vinegar

Combine cilantro, garlic clove, mayonnaise, cottage cheese, and vinegar in a food processor and blend till combined. Pop in the fridge to thicken and let flavors combine at least 30 min. You can also just chop the cilantro small and mix everything together by hand. Add salt and pepper to taste.

On a cheese grater, grate the fresh zucchini squash into small pieces and place on a paper towel. Sprinkle with a tiny bit of kosher salt and squeeze to remove excess moisture. Place into a large bowl with chicken, garlic, chives, and 1/2 teaspoon kosher salt and a sprinkle of fresh black pepper. Form mixture into 3 inch patties, you should have 6 total.

Prepare a large nonstick or cast iron skillet with oil and bring to medium heat. Cook chicken patties on each side for 4 minutes until browned on both sides and cooked through. If they&#x27;re not quite cooked through but getting really brown, pop them in the oven at 350 degrees for 2 minutes or so.

Serve warm with dipping sauce or top each popper with a little bit of the sauce.

What a great recipe! I made these on Sunday and it was my lunch all week. The poppers have a sweetness that is nicely complemented by the sauce. I made one substitution, used 0% plain greek yogurt rather than the mayonnaise. I will make these again and again.

Made them tonight. My family devoured them! Even though I used dried chives and substituted ricotta for cottage cheese. Deffinately a keeper.

Made these last night and they came out so good! I did have to finish them off in the oven because they were browning a little too much, but definitely making these again. Even my picky teenager enjoyed them!

I am beyond happy that I found this recipe, because these are AMAZING!  This time of year there is zucchini galore, and found that freezing them works very well as they are still as moist and tender as the first day. Plus this was incredibly easy, didn't make a mess or heat up my entire kitchen.  Thank you!

These turned out so delicious! Thanks for the tip on squeezing the water out of the zucchini. The sauce was so yummy!

I didn't care for that much garlic and they cook so fast it stayed somewhat raw. I even used new garlic so I expected it to be more mild. If I make it again I will sautee' the garlic and zucchini to soften it a bit and hopefully give the poppers a smoother texture. The flavor was nice. I used white wine vinegar in the sauce because I didn't have any organic distilled white on hand and it seemed a bit too strong. The garlic was a bit overpowering in the sauce too. But I'm a bit sensitive to too much garlic. If you LOVE garlic this recipe is for you! They sure were pretty on the plate! Served with roasted sweet potato, sauteed kale and seasoned cannellini beans.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1629837719/vewxgepwzkz5k8s6d3ds.mp4

Healthy and delicious, these chicken zucchini poppers and creamy cilantro sauce are a hit! Migraine diet friendly, Whole 30, low carb, and paleo compliant, the flavor of the sauce compliments these easy-to-make chicken patties.

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