Culver Crest Popcorn Chicken

You can never have too many Southern recipes, so give Culver Crest Popcorn Chicken a try. This recipe makes 4 servings with 389 calories, 32g of protein, and 12g of fat each. For $1.84 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It works well as a main course. If you have mustard seed, black pepper, panko breadcrumbs, and a few other ingredients on hand, you can make it. This recipe is liked by 312 foodies and cooks. From preparation to the plate, this recipe takes around 2 hours and 5 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a solid spoonacular score of 72%. If you like this recipe, you might also like recipes such as popcorn chicken , how to make kfc style popcorn chicken, Popcorn-Coated Popcorn Chicken, and Champagne Caramel Popcorn & Bacon Truffle Parmesan Popcorn.

Servings: 4

Preparation duration: 45 minutes

Cooking duration: 80 minutes

 

Ingredients:

1/2 teaspoon freshly ground black pepper

1 teaspoon freshly ground black pepper

1 cup buttermilk

Canola oil, for frying

2 eggs

2 teaspoons ground fennel seed

1/2 cup all-purpose flour

2 teaspoons ground mustard seed

1 small onion, sliced

1 1/2 cups panko breadcrumbs

2 teaspoons paprika

2 teaspoons salt

1 pound boneless skinless chicken thighs

Equipment:

ziploc bags

whisk

baking sheet

wire rack

frying pan

Cooking instruction summary:

For the chicken and marinade: Cut each chicken thigh into bite-size pieces, approximately 1 1/2 by 1 1/2 inches. In a large resealable plastic bag, combine the fennel, mustard, salt and black pepper. Add the chicken and massage the bag so the chicken is thoroughly coated in the spices. Add the buttermilk and onions, and massage the bag again to mix the ingredients. Marinate the chicken in the refrigerator for at least 1 hour and up to overnight. For the breading: Set up a breading station by lining up 3 small baking dishes or pie plates. In one dish, add the flour. In the second, whisk the eggs with 3 tablespoons water. In the third, mix together the panko, fennel, paprika, salt and black pepper. A few pieces at a time, remove the chicken from the marinade and let the excess drip off before dredging in the flour. Shake off the excess flour and then dunk the chicken in the egg wash, letting the excess drip off. Finally, dredge in the panko mixture, making sure the chicken pieces are completely coated. Place the breaded chicken on a wire rack set over a baking sheet and refrigerate, uncovered, for 15 to 20 minutes. Fill a large, heavy skillet with about an inch of canola oil and heat to 350 degrees F over medium heat. In batches, fry the chicken in the oil until golden brown all over, 3 to 4 minutes per side. Drain on a paper-towel-lined baking sheet.

 

Step by step:

For the chicken and marinade

1. Cut each chicken thigh into bite-size pieces, approximately 1 1/2 by 1 1/2 inches.

2. In a large resealable plastic bag, combine the fennel, mustard, salt and black pepper.

3. Add the chicken and massage the bag so the chicken is thoroughly coated in the spices.

4. Add the buttermilk and onions, and massage the bag again to mix the ingredients. Marinate the chicken in the refrigerator for at least 1 hour and up to overnight.

5. For the breading: Set up a breading station by lining up 3 small baking dishes or pie plates. In one dish, add the flour. In the second, whisk the eggs with 3 tablespoons water. In the third, mix together the panko, fennel, paprika, salt and black pepper.

6. A few pieces at a time, remove the chicken from the marinade and let the excess drip off before dredging in the flour. Shake off the excess flour and then dunk the chicken in the egg wash, letting the excess drip off. Finally, dredge in the panko mixture, making sure the chicken pieces are completely coated.

7. Place the breaded chicken on a wire rack set over a baking sheet and refrigerate, uncovered, for 15 to 20 minutes.

8. Fill a large, heavy skillet with about an inch of canola oil and heat to 350 degrees F over medium heat.

9. In batches, fry the chicken in the oil until golden brown all over, 3 to 4 minutes per side.

10. Drain on a paper-towel-lined baking sheet.


Nutrition Information:

Quickview
388 Calories
32g Protein
12g Total Fat
35g Carbs
14% Health Score
Limit These
Calories
388
19%

Fat
12g
19%

  Saturated Fat
3g
22%

Carbohydrates
35g
12%

  Sugar
5g
6%

Cholesterol
196mg
65%

Sodium
1525mg
66%

Get Enough Of These
Protein
32g
64%

Selenium
48µg
70%

Vitamin B3
9mg
45%

Phosphorus
390mg
39%

Vitamin B2
0.6mg
35%

Vitamin B1
0.51mg
34%

Vitamin B6
0.67mg
33%

Manganese
0.59mg
30%

Vitamin B5
2mg
22%

Vitamin B12
1µg
21%

Iron
3mg
21%

Folate
78µg
20%

Zinc
2mg
19%

Calcium
163mg
16%

Magnesium
63mg
16%

Potassium
551mg
16%

Vitamin A
744IU
15%

Fiber
3g
12%

Copper
0.22mg
11%

Vitamin D
1µg
8%

Vitamin K
8µg
8%

Vitamin E
1mg
8%

Vitamin C
2mg
3%

covered percent of daily need
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