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Chicken poppers are a great seudah food, as they are easy and fun to eat. You can serve basic poppers with any type of sauce. I like to use barbecue sauce with a little kick, mixed with honey for a spicy-sweet bite.
2 pounds boneless, skinless chicken cutlets, cut into bite-sized pieces
1/2 cup all-purpose flour, such as Glicks
2 cups Gefen Cornflake Crumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt, to taste
pepper, to taste
2 large eggs
1/4 cup non-dairy milk, such as Gefen Coconut Milk or any other type
cooking oil spray
3/4 cup barbecue sauce, such as Gefen
1/4 cup Gefen Honey
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and set aside.
Add flour to a small bowl and set aside.
In a second small bowl, whisk together eggs and milk.
In a medium bowl, mix together cornflake crumbs, garlic powder, onion powder, salt, and pepper. Set aside.
Working with one piece of chicken at a time, dip first in flour, then egg, then crumbs, placing it on the prepared baking sheet. Repeat with remaining chicken and spray with cooking oil.
Bake eight to 10 minutes on each side, flipping halfway through.
In a small saucepan over medium heat, warm barbecue sauce and honey. Cook for a few minutes, until warmed through and bubbling gently.
Remove from heat and set aside. Immediately before serving, coat poppers in the sauce.
Photos and Styling by Chay Berger
Set by Chavi Chase @Pret_A_Partee
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