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When I prepared this dish at home, I asked my then two-year-old daughter if she wanted fire poppers. “No,” she replied seriously, “it’s dangerous.” We all shared a laugh and then got on to the serious business of eating. By the end of the meal, I realized that these chicken poppers are indeed dangerous–once you start, it’s hard to stop.
By: Esther Deutsch from CHICH made simple
- 2 eggs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pound chicken cutlets
- *Cornflake crumbs
- *Oil, for frying
- ½ cup sugar
- ½ cup brown sugar
- ¼ cup honey
- ⅓ cup hot sauce (I use Frank’s)
- *Sliced chives, to garnish (optional)
- Preheat the oven to 350F. In a small bowl, beat the eggs with the garlic powder and onion powder. Dip the chicken pieces in the egg mixture, then coat with cornflake crumbs.
- In a large skillet, heat the oil over medium heat. Fry the coated chicken pieces in the oil on both sides until golden and crispy. Let drain on paper towels for a few minutes, then transfer the chicken to a baking pan.
- In a bowl, combine all the sauce ingredients. Pour the sauce over the fried chicken. Bake the chicken, covered, for 20 minutes (do not overbake). Spoon the sauce from the bottom of the pan over the chicken, garnish with the chives, if desired, and serve warm.