Process: perfect Popcorn chicken with Ramoulade sauce

Popcorn chicken with Ramoulade sauce.

According to some people, cooking is indeed things which is quite simple. Besides they are indeed happy cooking and have talents cooking that is quite, they are also good in processing each dish so that it becomes food delectable. But there are those who cannot cook, so they must ask and see recipes that are easy to follow.

The end of the day extenuation often drive you over the edge and into a drive-thru window. But really, there are some really quick and easy recipes here to help you get a delectable and ideal meal on the table in no time.

You can cook Popcorn chicken with Ramoulade sauce using 20 ingredients or less. Here is how you achieve it.

Ingredients of Popcorn chicken with Ramoulade sauce

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

These recipes make in approximately 60 minutes from start to finish, and 9 steps. Get ready to take these recipes to get you by means of a concerned back-to-school tide!. Here is how you achieve it.

Popcorn chicken with Ramoulade sauce instructions

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.