Chicken Popcorn with Honey Mustard Sauce
Translated from Spanish, the language of the reel.
Patri Tena | Tictacyummy cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Crispy chicken bites prepared in the air fryer, made with a mixture of chicken and potato and served with a sweet, tangy, and slightly spicy honey mustard sauce.
- Time
- 29 minutes
- Equipment
- Stovetop, air fryer, and blender
- Good for
- Lunch, dinner, or snacks
- Contains
- Gluten and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 300 g
- 75 g
- 50 g
- 55 g
- 5 g
- 15 g
- 20 g
- 5 g
- 5 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 535 g before cooking, which is about 265 g per serving.
Steps
Cook the potato until tender, let it cool enough to handle, and peel it if necessary. Also prepare the beaten egg, breadcrumbs or crushed cereal, and an air fryer basket.
Place the chicken tenderloins, half the cooked potato, salt, and your favorite spices in a food processor. Process until you have a uniform mixture with no large pieces, but avoid over-processing it until it becomes completely liquid.
Take portions of the mixture and shape them into evenly sized balls. Keeping them a similar size helps them cook at the same time.
Dip each ball into the beaten egg, coating it completely. Let the excess egg drip off.
Coat the egg-covered balls with breadcrumbs or crushed cereal. Press gently so the coating adheres and forms a crisp layer.
Place the popcorn chicken in the air fryer basket in a single layer without overcrowding. Lightly spray the surface with olive oil.
Cook in the air fryer at 180 °C (350 °F) for 7 minutes. Carefully turn each piece so it browns on both sides.
Continue cooking at 180 °C (350 °F) for another 7 minutes, until the coating is golden and crisp and the chicken is fully cooked in the center. If you have a thermometer, check that it reaches 74 °C (165 °F).
While the popcorn chicken cooks, place the mustard, optional Sriracha sauce, and olive oil in a small bowl. Mix well until combined and smooth.
When the popcorn chicken comes out of the air fryer, serve it immediately with the honey mustard sauce. Finish with chopped chives.
Notes
The original recipe allows the tenderloins to be replaced with half a chicken breast and the breadcrumbs with crushed cereal. The amount of oil for spraying and Sriracha can be adjusted to taste.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 417
- Protein
- 43 g
- Carbs
- 35 g
- Fat
- 13 g
- Fiber
- 2 g
Where the calories come from
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