Today kicks off Dine LA’s Restaurant Week! There are so many restaurants to try in so little time. Do you have plans to try any of the places? The only one on my list that I have right now it Arroyo Chop House in Pasadena. It’s a pretty safe choice and it’s not so far away from us.
We’ve been eating out a lot more recently. Probably because it’s too hot too cook and I’m lazy. Does that make me a terrible wife? Sorry, DH. Oh, how I wish one of us could cook! That would make life so much easier.
Until then, I’ll keep trying. Slowly, but surely. I’ll make edible food eventually!
This baked buffalo chicken popcorn is not as flavorful as I would have imagined. There’s a lot of ingredients for a mediocre taste. The dipping sauce was definitely not for me. The honey in it threw me off. I prefer a strong and spicy dipping sauce, not something semi-sweet. Mayonnaise mixed with hot sauce alone probably would have been fine.
This recipe could use some improvements, but I’m not too sure what. Perhaps I had too much batter/breading for each piece of chicken? Less breading per chicken piece would have better since they were a little dry. Oh well, better luck next time!
Recipe from Carlsbad Cravings.
Ingredients
- 1 1/2 lbs. chicken breasts, pounded thin, cut into 1" pieces
- 3/4 cup AP flour
- 1 1/4 cups panko breadrumbs
- 1/2 cup fine cornmeal
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4-1/2 teaspoon cayenne pepper
- 2 eggs
- 1/4 cup Frank’s Hot WINGS Sauce (not their regular hot sauce)*
- 2 tablespoons honey
- 1/4 cup mayonnaise (I use light)
- 1/4 cup nonfat Greek yogurt
- A couple dashes - 1 teaspoon Frank’s Hot Wings Sauce
Directions
- Line a baking sheet with foil and preheat oven to 425 F.
- Pour flour into a bowl.
- In another large bowl, mix together Panko Breading ingredients.
- In a third bowl, whisk together 2 eggs and 1/4 cup hot sauce.
- Add chicken to flour mixture and toss until coated. Dip chicken in egg/buffalo sauce mixture and let any excess drip off before tossing into the breading mixture.
- Bake for 20-25 minutes.
- Meanwhile, make the Creamy Honey Buffalo Dip by whisking all the ingredients together. Serve with the hot popcorn bites!
I’m sorry you didn’t enjoy the chicken as much as I would have hoped! The chicken is aggressively spiced, so I am not sure why yours weren’t more flavorful – did you use hot WINGS sauce and not regular hot sauce? maybe the breading/chicken ration was off? If the bites were dry, they were probably overcooked or not tenderized. As far as a semi-sweet sauce, the honey is to offset the spiciness of the hot sauce, so it sounds like you needed to add more hot sauce so the sauce would have been spicy with a hint of sweet. (not sure why you posted the recipe without any adaptions if it was “mediocre?)
hi jen! yes, i did use the wings sauce not regular hot sauce. yes, i think it was the breading/chicken ratio for me.. i think i just cut them too small (my fault. i make it known that i’m a terrible cook)! i’m a fan of extremely spicy sauces, so that’s probably why the honey dip wasn’t for me. i always post all of the recipes i try with my opinions, just in case someone wants to try it anyways and adjust the recipes themselves. it’s also for me to remember what i made in the past and what i need to do next time. thanks for the recipe, though! it just wasn’t for me. thanks again for your tips!
I will try the chicken but I’m so bad at presatation, I never tried checken with eggs,
what do you think if I add some hot peppers?
yum! go for it! just make sure your chicken pieces are bigger than mine! 🙂