by Esther Deutsch, CHIC Made Simple
When I prepared this dish at home, I asked my then two-year-old daughter if she wanted fire poppers. "No," she replied seriously, "It's dangerous." we all shared a laugh and then got on to the serious business of eating. By the end of the meal, I realized that these chicken poppers are indeed dangerous - once you start, it's hard to stop.
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pound chicken cutlets, cut into bite-size (1 1/2-inch) pieces*
Oil for frying
1/2 cup sugar
1/2 cup brown sugar
1/3 cup hot sauce (I use Frank's)
Sliced chives, to garnish (option)
Preheat the oven to 350 degrees. In a small bowl , beat the eggs with the garlic powder and onion powder. Dip the chicken pieces in the egg mixture, then coat with cornflake crumbs.
In a large skillet, heat the oil over medium heat. Fry the coated chicken pieces in the oil on both sides until golden and crispy. Let drain on paper towels for a few minutes, then transfer the chicken to a baking pan.
In a bowl, combine all the sauce ingredients. Pour the sauce over the fried chicken. Bake the chicken, covered, for 20 minutes (do not over-bake). Spoon the sauce from the bottom of the pan over the chicken, garnish with the chives, if desired, and serve warm.
Yield: serve 4-6
When preparing these poppers, use chicken cutlets that are not thinned so there's a substation bite.
Recipes: Poultry, Chicken, Kosher