Popcorn chicken with Ramoulade sauce
Popcorn chicken with Ramoulade sauce

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Popcorn chicken with Ramoulade sauce is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Popcorn chicken with Ramoulade sauce is something that I have loved my whole life. They are nice and they look fantastic.

Serve chicken patties topped with remoulade sauce. Remoulade Sauce - a Southern party favorite condiment that is creamy, tangy, and spicy. Serves as a great salad dressing, a perfect dab on anything with Check it out here Baked Crispy Chicken Wings. , For a weeknight meal, this Remoulade sauce also goes well with any fried seafood like this classic.

To begin with this recipe, we have to first prepare a few components. You can cook popcorn chicken with ramoulade sauce using 20 ingredients and 9 steps. Here is how you can achieve that.

Composition needed to serve Popcorn chicken with Ramoulade sauce:

  1. popcorn chicken
  2. 1 tsp rosemary
  3. 1 tbsp paprika
  4. 1 1/2 lb boneless, skinless chicken breast
  5. 1/2 tbsp garlic powder
  6. 1 tsp black pepper
  7. 2 tbsp chilli pepper
  8. 3 cups crushed cornflakes
  9. to taste salt
  10. oil for deep frying
  11. 2 tbsp cornstarch
  12. 2 eggs
  13. Ramoulade sauce
  14. 1 cup mayonaise
  15. 1 tbsp paprika
  16. 1 tsp black pepper
  17. 2 tbsp chilli pepper
  18. 2 tbsp milk
  19. 1 tsp garlic powder
  20. to taste salt

Remoulade originated in France in a combination most closely resembling tarter sauce, bringing together mayo, herbs, pickles, and capers. Louisiana remoulade starts with a mayo base as well, but then adds ingredient after ingredient to form a reddish complex sauce that's creamy, tart, and spicy. Tartar sauce - creaminess/cool from the mayo plus the pickle flavor works well with fried chicken. Could use a sweet jam with a spicy addition, mango habanero's really popular these days.

Steps to cook Popcorn chicken with Ramoulade sauce:

  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

Peach or apple (or even cherry) preserves with diced jalapenos. Sheet-Pan Chicken With Potatoes, Scallions and Capers. Tender chicken breasts are pan fried in cajun spices, placed on a french roll that is layered with spicy remoulade sauce, and topped with a delicious sweet slaw. Po' boys are also traditionally served with remoulade sauce, a Louisiana style French sauce that's packed full of flavors and spices! Popcorn chicken recipe - Learn to make crunchy kfc style popcorn chicken at home with this simple and quick recipe.

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