Easiest Way to Cook Yummy Popcorn chicken with Ramoulade sauce

Popcorn chicken with Ramoulade sauce. Remoulade Sauce - a Southern party favorite condiment that is creamy, tangy, and spicy. Serves as a great salad dressing, a perfect dab on anything with Check it out here Baked Crispy Chicken Wings. , For a weeknight meal, this Remoulade sauce also goes well with any fried seafood like this classic. Chicken wings are a staple food at The Wolfe Pit!

Serve chicken patties topped with remoulade sauce. This flavorful remoulade sauce is great for fish, sandwiches, burgers, or seafood. The sauce is a New Orleans favorite, similar to tartar sauce. You can cook Popcorn chicken with Ramoulade sauce using 20 ingredients and 9 steps. Here is how you cook that.

Ingredients of Popcorn chicken with Ramoulade sauce

1. Prepare of popcorn chicken.
2. Prepare 1 tsp of rosemary.
3. You need 1 tbsp of paprika.
4. It's 1 1/2 lb of boneless, skinless chicken breast.
5. Prepare 1/2 tbsp of garlic powder.
6. It's 1 tsp of black pepper.
7. Prepare 2 tbsp of chilli pepper.
8. Prepare 3 cups of crushed cornflakes.
9. You need to taste of salt.
10. Prepare of oil for deep frying.
11. It's 2 tbsp of cornstarch.
12. You need 2 of eggs.
13. Prepare of Ramoulade sauce.
14. It's 1 cup of mayonaise.
15. You need 1 tbsp of paprika.
16. Prepare 1 tsp of black pepper.
17. It's 2 tbsp of chilli pepper.
18. Prepare 2 tbsp of milk.
19. Prepare 1 tsp of garlic powder.
20. You need to taste of salt.

Remoulade is a mayonnaise-based sauce of French origin often served with seafood. It can contain pickles, anchovies, and capers, and frequently features. Pat chicken breasts dry, and season both sides with seasoning blend. In a mixing bowl, combine remoulade and hot sauce (to taste).

Popcorn chicken with Ramoulade sauce step by step

1. In a medium saucepan heat oil for deep frying for 5minutes.
2. Wash chicken breast and cut into bite sizes. In a medium bowl add chopped chicken breast, paprika, rosemary, garlic powder, chilli powder, black pepper and salt to taste and combine, add cornstarch and combine. leave for 2 minutes.
3. Combine all the ramoulade sauce ingredients and refrigerate..
4. In a medium bowl whisk both eggs and set aside. In another medium bowl crumble cornflakes and set aside.
5. Test the oil with a peice of chicken breast, if too hot lower flame to medium low.
6. Dip all the chicken breast into the egg and mix..
7. Then add in into the crumbled cornflakes and mix until all sides are covered.
8. Place all the covered chicken breast into to oil to fry until golden brown then removed.
9. Serve with ramoulade sauce.

Plate dish as pictured on front of card, topping chicken with remoulade, and garnishing. A simple honey mustard is a classic. Ranch or bleu cheese, could spice those up with some cayenne. Tartar sauce - creaminess/cool from the mayo plus the pickle flavor works well with fried chicken. Home » Recipes » Chicken ».

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