Panko CHICKEN POPPERS w/ Dipping SAUCES

Panko CHICKEN POPPERS w/ Dipping SAUCES

Table of Contents: CHICKEN/POULTRY and APPETIZERS

Super recipe as either an appetizer or as an entrée.  Kids almost always like this recipe.   You may not want to use the Cajun seasoning on their poppers.  Unless you read what my grandchildren like: Grandson, Matthew, would want extra Cajun seasoning; twin granddaughter, Lu would dip her poppers in medium-hot salsa; and twin grandson, Gus, would dip his chicken poppers in ranch dressing.  Grandchildren, Chris and Hillary and Hillary’s husband, Ben, would probably go for all of the sauces listed here and the ones I give you below.  Just use what appeals to you and yours.

3 or 4 large boneless, skinless chicken breasts, partially frozen

Salt

½ tsp. freshly ground black pepper

½ tsp. garlic powder

Panko crumbs

Tony Chachere’s Original Cajun Seasoning

Extra virgin olive oil

Spray olive oil

Cut the partially frozen chicken breasts into long, thin strips with a sharp knife; then cut the strips with scissors into bite-size pieces.  Stir while salting the bite-size pieces to cover all sides of the chicken.  Preheat oven to 400 degrees.

Pour enough panko crumbs to coat the chicken pieces into a large zip-lock bag; then add the garlic powder, pepper, and some salt to the crumbs.  Tightly seal the zip-lock bag and shake to blend ingredients.  Taste the panko crumbs for seasoning and add more seasoning, if

needed.

Add 1/3 of the chicken pieces; seal the bag and shake several times to coat; repeat with all chicken.  Because the chicken is not battered, all of the panko crumbs may not stick.

Pour a small amount of olive oil into a baking pan, and spread to cover the bottom of the pan.  Place the chicken pieces in a single layer in the pan.  Spray the tops with olive oil and put in the oven, uncovered.

Cook for 10 minutes; the turn the pieces and spray with olive oil.  Return baking pan to oven and cook another 2 to 5 minutes.  Check chicken for doneness.  Because of the varying sizes of the CHICKEN POPPERS, be careful not to overcook or undercook.   Very lightly

sprinkle with Tony Chachere’s Cajun Seasoning.

Sauces:

1. A couple of tablespoons of red raspberry or red plum preserves blended with only two or three drops of soy sauce.

2. A couple of tablespoons of orange marmalade blended with two or three drops of Teriyaki Sauce

3. Softened cream cheese blended with salsa.