Ree Drummond’s Popcorn Chicken with Maple-Mustard Dip | The Pioneer Woman | Food Network

Ree’s got your tailgate party covered with crunchy popcorn chicken and a glossy maple-mustard dipping sauce!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Popcorn Chicken with Maple-Mustard Dip
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 30 min
Active: 25 min
Yield: 4 to 6 servings

Ingredients

Maple-Mustard Dip:

1/4 cup Dijon mustard
1/4 cup mayonnaise
2 tablespoons maple syrup
1/2 teaspoon paprika
Kosher salt

Popcorn Chicken:

Vegetable oil for frying
2 cups panko breadcrumbs
2 pounds boneless, skinless chicken breast, cut into bite-size chunks
3 tablespoons cornstarch
2 large eggs, beaten
Kosher salt and freshly ground black pepper

Directions

Special equipment: a deep-fry thermometer

For the maple-mustard dip: Mix the mustard, mayonnaise, maple syrup, paprika and 1/4 teaspoon salt in a small bowl. Set aside.

For the popcorn chicken: Heat 2 inches of vegetable oil in a large high-sided skillet or pot until a deep-fry thermometer registers 365 degrees F.

Add the breadcrumbs to a bowl and set aside. Add the chicken, cornstarch, eggs, 1 teaspoon salt and 1 teaspoon pepper to a separate bowl and toss to combine and coat the chicken. A couple pieces at a time, toss the coated chicken in the breadcrumbs and coat thoroughly, until all the chicken is coated.

Fry the chicken in 3 or 4 batches until golden and crisp, 2 to 3 minutes per batch. Remove and sprinkle with a pinch of salt. Serve alongside the maple-mustard dip.

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Ree Drummond’s Popcorn Chicken with Maple-Mustard Dip | The Pioneer Woman | Food Network

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