When developing my Harissa-Honey Popcorn Chicken, my goal was not only to achieve that elusive crispy-gone-just-barely-soggy bite, but also to fry up a snack that could withstand a couple hours of feasting (because, whew, football games are long). It doesn’t even keep its crisp until halftime. The one catch? When popcorn chicken is over-breaded, it can lose any semblance of crispiness and be straight up gloopy after only 20 minutes on a buffet. On any other day, I’m a wing girl, but on game day, give me the sauciest, glossiest, crispy popcorn chicken because the last thing I want is a plateful of bones. The right game day spread can be magical-a wonderland of queso-doused nachos, slow cookers full of party meatballs, the obligatory veggie platter, dips galore, and, the pièce de résistance of football food: popcorn chicken. …continue cooking for another 4-5 minutes or until the mushrooms are tender.Īdd some salt and pepper to taste and pour the sauce over the cooked chicken.Some people go to Super Bowl parties for the game (or the halftime show), but me, I go for the food. Stir in 2 Tablespoons of flour and cook for another 30 seconds. …and the cleaned and sliced mushrooms, and cook for 1 minute over medium heat. Melt 1 Tablespoon of butter in the same pan you cooked the chicken in. Cover the dish with tin foil to keep the chicken warm. When the chicken is cooked, remove it from the pan and put it on a dish. Raw chicken is filled with bacteria which makes the leftovers unusable.

Once you have finished coating the chicken, be sure to THROW AWAY any leftover flour, egg, and bread crumbs. Step 2Ĭook the chicken cutlets according to my video on how to make Chicken Cutlets.Īs you’ll see on the video, boneless chicken breasts need to be first coated (dredged) in flour, then eggs, then bread crumbs. Measure out all remaining ingredients needed for both the chicken cutlets and the Marsala sauce.

1 1/2 pounds of thin sliced boneless chicken breasts.To make the chicken cutlets you will need the following ingredients 1 pound of mushrooms, cleaned and sliced.Chicken Marsala is the name given to chicken cutlets topped with a gravy made from Marsala wine (which comes from Italy.) This recipe is also chock full of mushrooms! I used a combination of Shitake mushrooms….

Chicken dredged in flour