FUN ESSENTIALS: CAJUN SPICY POPCORN CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (mise en place).
• 3. Combine the chicken with the fresh buttermilk, in a non-reactive bowl.
• 4. Cover and refrigerate for 1 hour.
• 5. Remove the stem and seeds from the dried ancho chili.
• 6. Use a spice grinder, or blender to grind into a powder.
• 7. Add the flour, baking powder, Cajun spice, salt, pepper, garlic powder, and ground ancho chili, to a large bowl, and combine.
• 8. Remove the chicken from the buttermilk and shake off any excess liquid.
• 9. Work in batches and add the chicken bites to the flour/spice mixture.
• 10. Place the chicken on a piece of parchment paper.
• 11. Chef's Note: Add the oil to a pot, and heat up to 350f (175c).
• 12. Fry the chicken in batches (don't crowd the pot), until it's nice and golden brown, about 4 - 6 minutes, per batch.
• 13. Drain on paper towels.
• 14. Serve with your favorite dipping sauce. Enjoy.
• 15. DIPPING SAUCE IDEAS
• 16. Sauce #1: Honey Mustard (mild) 1/2 cup mayo, plain variety 2 tablespoons Dijon mustard, I prefer Grey Poupon 2 tablespoons fresh clover honey 1 tablespoon white vinegar 1/2 teaspoon garlic powder salt, kosher variety, to taste black pepper, freshly ground, to taste
• 17. Chili Sauce (spicy) 1/2 cup sweet chili sauce 1/4 cup ketchup 1 tablespoon Sriracha 1 tablespoon soy sauce 2 tablespoons rice vinegar
• 18. Keep the faith, and keep cooking.