Culver Crest Popcorn Chicken

You can never have too many Southern recipes, so give Culver Crest Popcorn Chicken a try. This recipe makes 4 servings with 389 calories, 32g of protein, and 12g of fat each. For $1.84 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It works well as a main course. If you have mustard seed, black pepper, panko breadcrumbs, and a few other ingredients on hand, you can make it. This recipe is liked by 312 foodies and cooks. From preparation to the plate, this recipe takes around 2 hours and 5 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a solid spoonacular score of 72%. If you like this recipe, you might also like recipes such as popcorn chicken , how to make kfc style popcorn chicken, Popcorn-Coated Popcorn Chicken, and Champagne Caramel Popcorn & Bacon Truffle Parmesan Popcorn.

Servings: 4

Preparation duration: 45 minutes

Cooking duration: 80 minutes

 

Ingredients:

1/2 teaspoon freshly ground black pepper

1 teaspoon freshly ground black pepper

1 cup buttermilk

Canola oil, for frying

2 eggs

2 teaspoons ground fennel seed

1/2 cup all-purpose flour

2 teaspoons ground mustard seed

1 small onion, sliced

1 1/2 cups panko breadcrumbs

2 teaspoons paprika

2 teaspoons salt

1 pound boneless skinless chicken thighs

Equipment:

ziploc bags

whisk

baking sheet

wire rack

frying pan

Cooking instruction summary:

For the chicken and marinade: Cut each chicken thigh into bite-size pieces, approximately 1 1/2 by 1 1/2 inches. In a large resealable plastic bag, combine the fennel, mustard, salt and black pepper. Add the chicken and massage the bag so the chicken is thoroughly coated in the spices. Add the buttermilk and onions, and massage the bag again to mix the ingredients. Marinate the chicken in the refrigerator for at least 1 hour and up to overnight. For the breading: Set up a breading station by lining up 3 small baking dishes or pie plates. In one dish, add the flour. In the second, whisk the eggs with 3 tablespoons water. In the third, mix together the panko, fennel, paprika, salt and black pepper. A few pieces at a time, remove the chicken from the marinade and let the excess drip off before dredging in the flour. Shake off the excess flour and then dunk the chicken in the egg wash, letting the excess drip off. Finally, dredge in the panko mixture, making sure the chicken pieces are completely coated. Place the breaded chicken on a wire rack set over a baking sheet and refrigerate, uncovered, for 15 to 20 minutes. Fill a large, heavy skillet with about an inch of canola oil and heat to 350 degrees F over medium heat. In batches, fry the chicken in the oil until golden brown all over, 3 to 4 minutes per side. Drain on a paper-towel-lined baking sheet.

 

Step by step:

For the chicken and marinade

1. Cut each chicken thigh into bite-size pieces, approximately 1 1/2 by 1 1/2 inches.

2. In a large resealable plastic bag, combine the fennel, mustard, salt and black pepper.

3. Add the chicken and massage the bag so the chicken is thoroughly coated in the spices.

4. Add the buttermilk and onions, and massage the bag again to mix the ingredients. Marinate the chicken in the refrigerator for at least 1 hour and up to overnight.

5. For the breading: Set up a breading station by lining up 3 small baking dishes or pie plates. In one dish, add the flour. In the second, whisk the eggs with 3 tablespoons water. In the third, mix together the panko, fennel, paprika, salt and black pepper.

6. A few pieces at a time, remove the chicken from the marinade and let the excess drip off before dredging in the flour. Shake off the excess flour and then dunk the chicken in the egg wash, letting the excess drip off. Finally, dredge in the panko mixture, making sure the chicken pieces are completely coated.

7. Place the breaded chicken on a wire rack set over a baking sheet and refrigerate, uncovered, for 15 to 20 minutes.

8. Fill a large, heavy skillet with about an inch of canola oil and heat to 350 degrees F over medium heat.

9. In batches, fry the chicken in the oil until golden brown all over, 3 to 4 minutes per side.

10. Drain on a paper-towel-lined baking sheet.


Nutrition Information:

Quickview
388 Calories
32g Protein
12g Total Fat
35g Carbs
14% Health Score
Limit These
Calories
388
19%

Fat
12g
19%

  Saturated Fat
3g
22%

Carbohydrates
35g
12%

  Sugar
5g
6%

Cholesterol
196mg
65%

Sodium
1525mg
66%

Get Enough Of These
Protein
32g
64%

Selenium
48µg
70%

Vitamin B3
9mg
45%

Phosphorus
390mg
39%

Vitamin B2
0.6mg
35%

Vitamin B1
0.51mg
34%

Vitamin B6
0.67mg
33%

Manganese
0.59mg
30%

Vitamin B5
2mg
22%

Vitamin B12
1µg
21%

Iron
3mg
21%

Folate
78µg
20%

Zinc
2mg
19%

Calcium
163mg
16%

Magnesium
63mg
16%

Potassium
551mg
16%

Vitamin A
744IU
15%

Fiber
3g
12%

Copper
0.22mg
11%

Vitamin D
1µg
8%

Vitamin K
8µg
8%

Vitamin E
1mg
8%

Vitamin C
2mg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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