Chipotle Popcorn Chicken with Honey Mayo

by Kristen on March 4, 2015

Chipotle Popcorn Chicken with Honey Mayo

 Sometimes it feels so good to be bad. 

A person can’t be expected to eat healthy food 100% of the time. You know my love for kale salads and yummy veggies runs deep. This ‘being bad’ thing isn’t anything against greens; it’s about indulging (guilt free!) in something that just tastes too good not to love.

Sometimes a person just needs to pull out the panko and the oil and create something crispy and insanely delicious.

These tender bites of popcorn chicken are coated in smoky chipotle flavour then crusted in panko before being fried to crispy perfection. I like to serve them with a simple honey mayo sauce on the side for dipping.

Whether it’s game night, an appetizer party or just for the hell of it you and your guests are going to love love love these. ♥

Chipotle Popcorn Chicken with Honey Mayo

If you haven’t tried your hand at deep-frying before don’t worry, it’s pretty easy once you learn a few tricks. I never use a deep-fryer so all these tips are for doing it the old fashioned way with a pot and some oil.

Some tips for deep-frying

  • Use a neutral flavoured oil as the flavour of the oil will transfer to whatever you are deep-frying. I like to use grape seed oil. 
  • Make sure to use clean looking oil. You can save the oil by letting it cool then straining it, but once it looks dark it’s time to discard it. 
  • Keep the oil at a constant temperature by keeping a close eye on the thermometer and adjusting the heat accordingly. For this recipe you want the oil to be right about 350 degrees. It is better to have a the oil a few degrees hotter before you put in the chicken as it will cool a little the chicken goes in.
  • Never crowd the pan. Adding too many pieces at once will lower the oil temperature and the food will absorb more of the oil and end up tasting greasy.
  • Between batches use a mesh scoop to scoop out any bits in the oil. These little bits will burn and darken the oil quicker.

Chipotle Popcorn Chicken with Honey Mayo

 Some safety tips for deep-frying

  • NEVER ever ever leave a pot of oil unattended. Oil will start to burn at 400 degrees Fahrenheit and will catch fire at 500 degrees Fahrenheit.
  • Make sure whatever you put into a deep fryer is 100% dry. Any drop of water will cause the oil to splatter. I made the mistake of doing this years ago and still have scars on my right forearm to prove it. Not fun.
  • Make sure the pot you are using has high sides. When you add the chicken the oil will bubble up and you definitely don’t want it to boil over. Be very careful. 
  • If you have young ones around make sure they stay away from the stove while you are deep-frying. It’s not worth any potential accidents. 
  • Clear the area around your stove of anything combustible before you begin deep-frying.

And after all that .. don’t be scared to they your hand at deep-frying! It gives you incredibly crunchy and delicious results.

And I know that deep-fried food is not supposed to be good for you, but I’m always amazed at how little of the oil is actually absorbed. Most of the oil that I put into the pot is still there when I’m finished frying. So maybe (just maybe) these aren’t such a bad treat after all. :)

Chipotle Popcorn Chicken with Honey Mayo

If you make these Chipotle Popcorn Chicken Bites make sure to snap a pic and hashtag #theendlessmeal on Instagram so I can like and comment on them! 

Chipotle Popcorn Chicken with Honey Mayo
 
Prep time
Cook time
Total time
 
Author:
Serves: Serves 6 as an appy
Ingredients
  • Oil, for frying
  • 1 lb. chicken, cut into bite sized pieces
  • 2 large eggs
  • 2 tablespoons chipotle peppers in adobo sauce, pureed
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • ½ cup flour (see notes)
  • 2 cups panko (see notes)
For the dip:
  • ¼ cup mayonnaise (NOT Miracle Whip)
  • 2 tablespoons honey
Instructions
  1. Attached an oil/ candy thermometer to the side of a medium sized pot. Pour in 2 inches of oil and heat it to 300 degrees over medium heat. Once the temperature reaches 300 degrees turn the element down to medium and continue to heat the oil until it reaches 350 degrees.
  2. While the oil is heating prep the chicken - make sure to keep a close eye on the temperature of the oil. Set up 3 bowls. In one bowl whisk together the eggs, pureed chipotle peppers, soy sauce and water. Put the flour in the second bowl and the panko in the third.
  3. Working with 5-6 pieces at a time, dredge the chicken pieces first in flour, second in the egg and third in panko. Keeping one hand for the egg and the other for the flour and panko makes this process far less messy. Once the chicken pieces are coated place them on a baking tray.
  4. Once the oil reaches 350 degrees carefully drop in 7-8 pieces and let them cook for 4-5 minutes, or until they are golden brown. Test the thickest one when you remove it for doneness by cutting it in half. No pink means it's cooked through. Place the cooked chicken bites on a clean baking sheet while you cook the rest. Make sure the oil returns to 350 degrees between batches.
To make the sauce:
  1. Stir together the mayonnaise and honey. That's it!
To serve:
  1. Either drizzle a little of the dip over top or serve it on the side for people to dip.
Notes
* You can turn this dish into a totally delicious gluten free snack by using a gluten free flour blend and gluten free bread crumbs. They won't be quite as crispy as they are with panko, but they will be very close.

 

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Sunday Supper :: a vegetarian menu

March 1, 2015
Sunday Supper :: a vegetarian menu

Tonight’s gorgeous Sunday Supper menu is completely vegetarian and totally decadent, from start to finish. The printable timeline included will help you make this whole feast in only 2 1/2 hours. See some of the tips at the bottom of the post to throw a dinner party like a pro. The meal tonight begins with tartines with one of my personal favourite flavour combinations: blue cheese, pear and honey. We’ll be sipping on dangerously delicious French 75’s. When we find our seats at the table we’ll be serving a beautiful creamy Roasted Garlic, Parsnip and White Bean soup. If you don’t mention to your guests that this soup is vegan I bet they’ll never know. The main course features a to-die-for spaghetti dish made with cauliflower and burrata and covered in a deliciously rich cream sauce. To balance the heaviness we’re serving a simple Raw Massaged Kale Salad alongside. Dessert tonight is the ultimate in luxury: tiramisu panna cotta. You will love it. Bon appétit! Pear Tartines with Blue Cheese and Honey :: by Drizzle and Dip :: Pear, blue cheese and honey is one of the best combinations ever. Seriously. Add some crunchy toast into the mix and oh baby are […]

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Lemon Lime Loaf

February 27, 2015
Lemon Lime Loaf

Today is an extra special day.   It’s the kind of day that deserves lemony icing and sweet cake. Cause you know, it’s not everyday you buy a house. OMG did I just say that? Yes yes I did. And it’s true! My handsome man and I bought our first home together. →insert biggest lemon icing covered smile ever ← To celebrate I think we should all make this insanely delicious lemon lime loaf. I wish we could all celebrate together, but just knowing that you’ve got cake crumbs on your lips too will make me happy. I’m not much of a dessert person, but this lemony cake is just about killing me. I know that calling something ‘perfect’ often seems a little over the top, but that’s how I feel about this. IMO it is, without any doubt, the best lemon loaf ever. No lie. The cake itself isn’t overly sweet and has a great citrus flavour. It manages to be both light and dense at the same time. I know that seem like a contradiction, but that’s exactly how it feels when I eat it. And then there’s the icing … That sweet lemony icing. I like to pour the […]

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Roasted Broccolini with Tahini Yogurt and Charred Lemons

February 25, 2015
Roasted Broccolini with Tahini Yogurt and Charred Lemons

 This broccolini will change your life. Whoa … I know that’s a big statement, but I believe it’s true. You see, I’m normally not a broccoli or broccolini fan. I don’t mind it raw and dipped in ranch dressing (so glamorous, I know) but there’s something about cooked anything that resembles broccoli that just doesn’t do it for me. It’s how the end bits get kinda soggy. They’re not my thing. Usually. But this is different. The end bits, instead of being soggy, are crispy and lightly charred. Rather than being their normal bland self they’ve been transformed into delicious bundles of flavour. Basically, they rock. They’re served with a super easy to make tahini yogurt sauce and some tasty charred lemons. I’ve served these to guests who’ve raved about them. I’ve also served these alongside some fish for a easy weeknight meal. Promise me you’ll make them?  Some tips for perfect roasted broccolini Make sure you don’t crowd the pan! This is important to remember any time you roast veggies. If you try to pack too any vegetables on a pan they will steam rather than roast. What you want is crispy, roasted broccolini, not soggy steamed broccolini. Don’t […]

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Carrot Noodles with Thai Peanut Sauce {vegan + gluten free}

February 23, 2015
Carrot Noodles with Thai Peanut Sauce

The obsession with veggie noodles continues.  This time I’ve used carrots and cut them into long slender strips that resemble soba noodles. It amazes me every time I pull out my julienne peeler or mandolin how a carrot or zucchini can suddenly become noodles. Carrots amaze me the most; it just doesn’t seem like it should be possible The carrot noodles are smothered in a super delicious Thai peanut sauce made from red Thai curry paste. It’s almost ridiculous how good the sauce is. If there were leftover (which there never is) I’d think of using it dip for roasted veggies or chicken satay. I love the soft on the inside, crispy on the outside, pan fried tofu. The best bites are the ones where you get a piece of tofu, a crunchy peanut and a bunch of perfectly cooked carrot noodles. Vegan eats never tasted so good. I love experimenting with different ways of cutting the noodles to get different results. In the Carrot Noodle Pad Thai recipe I used a regular peeler to cut the carrots into long, thin strips. When the noodles are cut that way they retain a little of their crunch. By using a julienne peeler […]

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Whole Roasted Sesame Ginger Cauliflower

February 20, 2015
Whole Roasted Sesame Ginger Cauliflower

Do you think it’s possible to overdose on cauliflower? Seriously, how much is too much?  I think that for most normal people a big head of cauliflower would serve at least 4, so I’ve said that’s how many this recipe serves. But … if you’re anything like me and my handsome man and LOVE roasted cauliflower then this might only serve two. Just sayin’. The whole cauliflower is massaged with a mix of miso paste, sesame oil, ginger, chili garlic sauce and a few other tasty Asian flavours. It’s then roasted in the oven till it’s dark brown, nutty tasting and unbelievably delicious. This is one of those wicked awesome recipes that is tasty and pretty enough to serve at a dinner party yet quick and easy enough to make when you get home from work during the week. Try it out this week before impressing your friends with it on the weekend. When I make this cauliflower I like roast it on a baking sheet then transfer it to a small cast iron skillet when I serve it. You could, of course, just bake it in the skillet and serve it straight from there, just warn peeps not to touch […]

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Skinny Sweet Potato Harissa Fries with Harissa Mayo

February 16, 2015
Skinny Sweet Potato Harissa Fries with Harissa Mayo

♥ Sweet Potatoes ♥ Harissa ♥ Fries ♥ Yum ♥ Could there possibly be a better match than spicy harissa and sweet potatoes? Any sweet/spicy combo is amazing and that this just so happens to be a sweet/spicy/french fry combo is kind of ridic. I’ve been getting a little carried away here with harissa lately. First there was the Spicy Harissa and Roasted Butternut Squash Soup, then the Make-Ahead Harissa Shakshuka, the Sticky Harissa Honey Glazed Chicken and now these Skinny Sweet Potato Fries. I hope you guys love harissa as much as I do. In case you haven’t had it before it is a spicy North African paste made with chilies, garlic, red pepper and often tomatoes. It packs quite the punch, both in terms of flavour and heat. In this recipe the sweet potatoes are coated in harissa, and a few other spices, before they are baked in the oven. They’re seriously delicious. I know a lot of people complain about sweet potato fries not being crispy enough, but I just can’t get onboard with that. I feel that one of the best things about them is they can vary in crispiness/softness from fry to fry. Some of my favourites are actually the […]

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The Ultimate Guide to Brussels Sprouts

February 15, 2015
The Ultimate Guide to Brussels Sprouts

Brussels sprouts have made a serious comeback in the past few years and, for anyone who has eaten them properly prepared, it is easy to understand why. They take well to lots of different flavours and turn almost nutty tasting when well roasted.  You can eat them every meal of the day, from breakfast to dessert. Seriously, even dessert. In this guide you’ll find everything you need to know about Brussels sprouts, from how to buy and store them, why you should eat them, tons of delicious recipes and even a few fun facts.   Brussels Sprouts Recipe Index Baked, Broiled and Roasted Brussels Sprouts            Breakfast Brussels Sprouts Recipes Fried Brussels Sprouts Recipes                                  Appetizer Brussels Sprouts Recipes Sautéed and Seared Brussels Sprouts Recipes          Dessert Brussels Sprouts Recipes Steamed and Boiled Brussels Sprouts Recipes Salad and Slaw Brussels Sprouts Recipes For more Brussels sprouts inspiration follow my Brussels Sprouts Pinterest Board. How To Buy and Store Brussels Sprouts Brussels sprouts can be purchased on the stalk or loose. When choosing the perfect Brussels look for ones that are […]

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Pretty Raw Beet and Coconut Smoothie

February 13, 2015
Pretty Raw Beet and Coconut Smoothie

Who ever said you can’t put beets in your smoothie?  I know it’s not necessarily the ‘normal’ thing to do with beets, but then there’s been a lot more than basic roasted beets going on around here lately. There was that Dark Chocolate Beet Cake (pleeeeeze promise me you’ll make that one day), and the Raw Beet, Carrot and Apple Salad, and now this smoothie. I have to tell you guys … before I made my first beet smoothie I was pretty much convinced that this was going to be a big fat fail. When I told my handsome man that I was making us beet smoothies for breakfast I was surprised he didn’t bolt for the door. Seriously, you should have seen the look on his face. I’m telling you this because, if you’re thinking this is a bit of an odd combo, you’re not alone. Turns out though that I was completely wrong; beet smoothies are a big win. They’re also vegan, paleo and all that other super healthy for you good stuff. And they’re the perfect pretty pink drink just in time for Valentine’s Day. This smoothie does taste a little like beets. It’s not as overpowering as […]

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Perfect Poached Fish

February 11, 2015
Perfect Poached Fish

 Poaching fish is far too underrated, in my opinion.  I know it’s not necessarily the fanciest, most complicated, or prettiest way to cook fish. The thing is, when it’s done right, it’s amazing. Perfectly poached fish is tender and almost melts on your tongue. Because you’re not smothering it in sauce the delicate flavour of the fish really shines. It’s a beautiful thing. The problem is that when most people poach fish they boil it until it turns tough and rubbery. Sound familiar? It doesn’t have to be that way. I’ve poached fish many times and every I use this fail proof technique. Cook it this way and I promise you will fall in love with poached fish. The trick to perfectly poached fish is to cook it gently and at low heat. Don’t bring your pot to a boil, or even a simmer for that matter. Lower the heat. Fish is perfectly cooked when it reaches an internal temperature of 140 degrees. If you don’t already own one I highly recommend picking up an instant read thermometer next time you’re at a kitchen store. If you’re cooking fish in the oven or on the stove top you can use […]

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Coconut Oil Fried Brussels Sprouts with Garlic, Chilies and Lime

February 9, 2015
Coconut Oil Fried Brussels Sprouts with Garlic, Chilies and Lime

 Confession: I could eat these Brussels like candy. Is that weird? I feel like like I’ve passed some sort of marker into adulthood. I know that only adults are supposed to like Brussels sprouts but I have an (untested) theory that you could feed these to anyone of any age and they’ll gobble them up. They’re just that good. They’re another dish that I’ve been working on lately that tastes like it should be bad for you, but is actually good for you. Don’t you love that? These little treats taste like the best kind of greasy pub food, think jalapeño poppers, french fries and deep fried pickles. The difference is that these are fried in super healthy for you coconut oil. If you’re worried that the coconut oil flavour will be overwhelming, don’t be. (I wondered about that at first too, btw.) You can taste a slight coconut flavour but, with the sweet garlic, lime juice and touch of spice from the chilies, it works perfect. Nothing but serious deliciousness here.  Some Tips for Frying with Coconut Oil Make sure not to heat the coconut oil above 350 degrees. That’s the point where it will start smoking, and the […]

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Valentine’s Day Dinner Menu for Two

February 8, 2015
Valentine's Day Dinner Menu for Two

This week’s Sunday Supper is a little different than the rest in the series. I’ve put together what I think is the perfect Valentine’s dinner for two. You’ll notice that many of the dishes are perfect for sharing and that the menu is light, but satisfying, so you’ll have plenty of energy after dinner. The menu begins with some beautiful warmed olives and Marcona almonds with chili threads. This is my idea of sexy food: warm, salty and little bit spicy. To sip on there’s a rosé bourbon cocktail that’s both light and boozy at the same time. Once you’ve settled in there’s baked brie for two that’s topped with fresh blackberries and blackberry syrup. Melty cheese is pure love. The main course features seared steak and mushroom crepes with blue cheese butter and a gorgeous blood orange salad. And finally, if you’re able to restrain yourself after all the talking, laughing, flirting and eating, is a dulce de leche fondue for two. Or you can always come back for dessert later after you’ve worn off some energy. Bon appétit! Warm Rosemary Olives with Chili Threads :: by Feasting at Home :: I had warm olives for the first time […]

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Dark Chocolate Beet Cake with All-Natural Pink Buttercream Frosting

February 5, 2015
Dark Chocolate Beet Cake with All-Natural Pink Buttercream Frosting

I feel a little sneaky sharing this cake with you. If it wasn’t for the title of this post you’d think this was just another chocolate cake with frosting dyed pink with creepy food colouring. You’d probably wonder what’s going on, since pretty pink cake recipes feel a little out of place on this blog. But this is no ordinary chocolate cake. Hidden inside the rich, moist and utterly decadent chocolate cake are (wait for it) roasted beets. You heard me right, I snuck some beets into chocolate cake. Now I’m not going to try and convince you that this is some kind of health food cake. It’s not. The beets in this recipe serve a purpose other than sneaking veggies into your diet. The purpose of the beets is to turn this chocolate cake into the most delicious cake you’ve ever tasted. That’s a big statement, I know. The truth is that it’s the best chocolate cake I’ve tasted. If you make it (and I think you should treat yourself!) let me know what you think of it. I know you’re going to love it. The concept of putting vegetables or fruit into cake is not a new one. My granny’s […]

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Roasted Spaghetti Squash with Brown Butter, Sage and Walnuts & a review of Mark Bittman’s How to Cook Everything Fast & giveaway

February 3, 2015
Roasted Spaghetti Squash with Brown Butter and Walnuts & a review of Mark Bittman's How to Cook Everything Fast

I found out something new about myself last night: I totally love spaghetti squash. I know I know, I’m 36 years old, own an underground restaurant, cook for a living and spent 14 years as a vegetarian and, before last night, I had never eaten spaghetti squash. I have a hard time believing it too. Now I normally wouldn’t share recipes with you guys that I’ve only tested out once, but since this one is from the renowned and well-respected Mr. Mark Bittman I figured it was safe to forgo the recipe testing. The recipe is from his newest cookbook called How To Cook Everything Fast. (in case you’re wondering I did get permission from the publisher to reprint the recipe, ’cause that’s just how I roll.) It’s a simple dish that worked great as a quick and easy weeknight meal and was loaded with flavour and contrasting textures. In his cookbook he has variations for one with gorgonzola and hazelnuts and another vegan version with rosemary garlic oil and walnuts. The gorgonzola version is next on my list. Cookbook Review My cookbook review policy is: If I love it I’ll review it, if I don’t I won’t.   I’d […]

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Sticky Harissa Honey Glazed Chicken

February 2, 2015
Sticky Harissa Honey Glazed Chicken

I have a confession to make: I’ve been holding out on you. I don’t know what to say except that I am so very sorry. Things got away on me and … well there really is no good excuse. You guys deserve to not wait for the most delicious recipes and for making you wait I truly apologize. Really, I do. You see, you should have been eating this chicken weeks ago and I hope you can forgive me for making you wait. I know you live busy lives; you work and have friends and are active and, between all that, you like to find at least a little time to feed yourself (and maybe the awesome peeps around you) well. This dish will do that for you: It will let you eat deliciously well in 30 minutes flat. This is one of those fast and easy weeknight meals that you can whip up quickly when you get home and serve with a simple salad on the side for an easy and healthy dinner. I like to make this with the skin on the chicken, ’cause that’s just the way I roll. If you’d rather do away with the extra […]

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