Popcorn chicken from Cook's Country Magazine, Feb/Mar 2019 (page 15)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on July 17, 2024

    These were very delicious. I loved the flavor of the coating and they turned out very crispy. My oil temperature fell way too far (exactly as Shewi128 described) when I added the chicken so next time I will bring the temp up higher to compensate. I also cooked them for 4 minutes, and although they weren't as dark as the recipe suggests, they were still lightly golden and crispy. I would definitely make these again.

  • Shewi128 on August 28, 2023

    Easy, flavorful, crisp chicken. I really despise frying food for many reasons, so I save recipes like this for my biannual fry-day. The recipe turned out ok, but the oil's temperature went from 400-250 pretty quick. The chicken wasn't going to get brown, and it was going to absorb excess oil in a low temperature like that. So, after 4 minutes, we took the chicken out and cooked it in an air fryer until it was golden brown. Would I make this again? Maybe, but not sure.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.