Posted by Karen on April 10, 2001 at 19:57:32:
In Reply to: ISO: Shrimp Poppers Recipe posted by Michelle on April 10, 2001 at 18:03:23:
See Note at bottom for substituting shrimp.
Chicken Poppers
Serves 4
16 oz Boneless chicken breasts
2 cups Canola oil
1 cup Flour
3 Egg-beater egg-equivalents
2 Tbsp Cayene peper
1 Tbsp Chervil
1 Tbsp Mustard powder
1/2 tsp Ginger
Chop the chicken into bite-sized peices. Place them in a mixing bowl and pour the eggs over them, stiring them around until they're coated.
In a separate bowl, add the flour, cayene pepper, chervil, mustard powder, and ginger. Mix them all together.
Pour the oil into a deep pan (I use a wok) and heat it to medium high. If it's hot enough, a drop of water tossed into it will spit like crazy. Be careful - hot oil will cook you just like a piece of chicken if you spill it on yourself...
Using a slotted spoon, gather up about a third of the chicken pieces and dredge them though the flour mixture, coating them completely. Then scoop them into hot oil; Wow - listen to it crackcle! Stir them after about 2 minutes to make sure no stray chicken gets away. After about 5 minutes, spoon them out onto a drying rack with a paper towel underneath. Dredge and cook the next third, and then the last.
Serve the poppers with your favorite sauces. I like mustard-based mictures, or horse radish; my son likes ketchup. Salad dressings work well too; I'm partial to blue cheese, myself... I've made many different sauces for them over the years - just go wild!
*Note: This recipe is for chicken, but any meat will work. I prefer poultry myself, but shrimp is good, and I have used fish and steak too. I use more spices with beef, usually harder stuff. And a spicy barbeque sauce makes for a nice complement. For seafood and shrimp, I add a few tablespoons of Old Bay seasoning into the flour mixture and drop the chervil and ginger. Tarter or cocktail sauce is tasty if your a traditionalist; I like mixing up some lemon juice and no-fat sour cream.