Popcorn chicken with gravy is a delightful combination of chicken cut up into bit size chunks combined with different spices dredged in a flour and egg mixture. The outcome is an incredibly tasty snack with with a yummy sauce for dipping. You can also serve your favourite condiment with it. The dish is fantastic served up for social gatherings or birthdays, not to mention Superbowl.
There are a few changes you can make to the recipe. Firstly, the spices we use are salt, pepper, and cayenne pepper. You can alter the amounts used or add extra spices. For example, a little garlic or onion powder would compliment the dish.
The gravy is a simple combination of flour, butter, chicken stock, and spices, Again, the amounts can be changed or different spices added.
For the gravy, we use chicken stock, but beef stock, vegetable stock, or water can also be used. It is best to let the roux brown a little as it will make the gravy darker.
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- For the chicken:
- 3 boneless skinless chicken breast cut into popcorn size chunks
- salt and pepper
- 1/2 tsp of cayenne pepper
- For the Dredging:
- 2 beaten eggs
- 3/4 cup of all purpose flour
- 1/4 cup of corn starch
- salt and pepper to taste
- 1/2 tsp of cayenne pepper
- For the Gravy:
- 2 tbsp of unsalted butter
- 1/4 cup of all purpose flour
- 2 cups of chicken stock
- 1/2 tsp of garlic powder
- salt and pepper to taste
- Add a little over an inch of oil to a pan and preheat it to 350 degrees F or or 177 C.
- Put the chicken, salt, pepper, and cayenne pepper to a bowl and mix until the chicken is completely coated.
- Place the flour, corn starch, salt, pepper, cayenne pepper to a separate bowl and whisk until well incorporated.
- Put the eggs in a third bowl.
- Dredge the chicken, in batches, into the flour mixture making sure it is completely coated and set it aside on a plate.
- Place the chicken into the egg mixture and mix until completely coated. Set it aside.
- Fry the chicken, in batches, for 4 or 5 minutes until golden brown. Set it aside on a plate lined with a paper towel.
- In a separate pan, add in the butter and melt it down over medium heat. Put the flour in and stir until a roux forms. Allow it to brown a little.
- Pour in the chicken stock and whisk until you reach the desired thickness.
- Turn off the heat and season with the garlic, salt, and pepper.
- Plate, serve, and enjoy your popcorn chicken with gravy.
