Chicken Poppers

Bayla Katzman Bayla Katzman
5.0 (5 reviews)

This is one of my family’s favorites I like to serve on Shabbat.

40m 6
Easy Low Carb Meat Freezer-Friendly

Contains: Egg, Gluten, Wheat

Directions

Prepare the Chicken Poppers

  1. Cut chicken cutlets into bite-size pieces.

  2. Dredge in flour, then dip into egg mixed

    with spices (salt, paprika, garlic powder),

    then dip into panko crumbs. Fry.

  3. Serve with hot popper sauce.

Prepare the Hot Popper Sauce

  1. Mix together sauce ingredients and pour over chicken nuggets.

  2. Heat in a warming drawer or on a hot plate until ready to serve.

Credits

Notes:
Chicken can be frozen for up to two months. After defrosting, reheat or even air fry the chicken for a few minutes to re-crisp. Make the sauce fresh and toss with the chicken before serving.

Description:
Styling and Photography by Sina Mizrahi.

Food Prep by Kayla Miller.

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5.0 out of 5

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3 Comments

Esther •

These are yummy. I made them for shabbos and we all took early in the afternoon it looked so good. I would just try to find a hotter hot sauce. I don’t taste the hotness in it at all.

M K •
M K •