Popcorn-Breaded Fried Chicken

There are so many delicious ways to prepare and use popcorn. Chef Matt Abdoo has this recipe for a popcorn-based chicken breading. Spice it up with parmesan, garlic and parsley.

1 pound Boneless, skinless chicken breasts
1/2 cup All-purpose flour
4 Large eggs, beaten
1/4 cup Grated parmesan
1 tbsp Chopped parsley
1 tsp Garlic powder
4 cups Popped popcorn, ground up
2 cups Vegetable oil
Kosher salt, to taste
Ground black pepper, to taste

Set out three rimmed plates or shallow bowls for a breading station. Put the flour in the first bowl and beaten eggs in the second with the grated parmesan, chopped parsley and garlic powder. Put the ground popcorn in the third bowl.

Season the chicken breasts with salt and pepper and bread each cutlet one at a time. Coat all sides with the flour and then place in the egg bowl. Allow the floured chicken to sit in the egg mixture for 30 seconds per side so that the flour absorbs the eggs and the mixture sticks to the entire cutlet. Then place the cutlets into the popcorn so the ground pieces stick to the whole cutlet. Let the breaded cutlets rest on a plate for 5 minutes.

Warm 2 cups of vegetable oil in a 10- or 12 -inch sauté pan over medium heat. Heat the oil to 325 degrees, and carefully place two of the popcorn-crusted cutlets into the oil. DO NOT drop into the oil, because that could splash the oil and cause a serious burn or oil fire. Let cook for 3 minutes. Then, using a pair of metal tongs, carefully flip the cutlets to finish cooking the other side for an additional 3 minutes. Check for doneness using a digital instant thermometer (the chicken should 165 degrees F inside). Transfer the cooked cutlets to a wire rack and season with salt.