Popcorn Chicken with Honey Mustard Dipping Sauce

Crunchy, delectable popcorn chicken, served with a homemade honey mustard sauce, all gluten and dairy free for a perfect snack or appetizer.

By @caitlinjesson

Original recipe source

Cook time: 35 minutes

Servings: 4

Ingredients

• 1.25 lbs chicken thighs or breasts cut into 1 ½ inch cubes
• 1.5 cups pickle juice
• 13.5 oz coconut milk full fat
• 0.33 cups mayonnaise
• 2 tbsp dijon or grainy mustard or mixture of both
• 2 tbsp honey
• 2 tsp apple cider vinegar
• 3.5 cups gluten free all purpose flour divided
• 1 tbsp salt
• 1 tsp paprika
• 2.5 cups water
• 6 cups avocado oil or other neutral oil for frying

Instructions

1. To brine, add chicken to a large bowl along with pickle juice and coconut milk. Allow chicken to brine for at least 2 hours up to overnight.
2. Remove chicken from refrigerator 30 minutes before frying to allow it to come to room temperature.
3. To make honey mustard sauce, combine mayonnaise, dijon or grainy mustard, honey, and apple cider vinegar in a small bowl and whisk well.
4. Add 2 cups flour to a large bowl or plate. In a separate large bowl, combine remaining flour, salt, paprika, and water to form a thin batter.
5. Heat oil over medium heat to 325°F in a large dutch oven. Prepare a baking sheet with a metal baking rack next to your oil.
6. Once oil is to temperature, add half of the chicken to the bowl with flour. Toss well to coat evenly then shake off any excess flour. Dip chicken into batter and coat evenly. Return to the bowl with flour and dredge until evenly coated. Shake off excess flour then add to your hot oil.
7. Fry chicken until exterior is a light golden brown, about 10 minutes. Remove from oil and set aside on baking rack. Repeat with remaining chicken.
8. Once all of your chicken has been fried, increase heat and bring temperature to 375°F. Return chicken to hot oil for a second fry until deep and dark golden in color, about 3 minutes longer.
9. Remove chicken from oil and serve with honey mustard dipping sauce.