Popcorn Chicken

Super light and juicy, these little nuggets of joy are great for grown-ups and kids alike! I serve these with Danny Beason's "Aplebees Honey Mustard Sauce".

• Ready In: 29 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts
• 1  tablespoon  salt-free cajun seasoning
• 1  teaspoon salt
• 1  cup all-purpose flour
• 3⁄4 cup beer
• 8  pepperoncini peppers (optional)
• 1  quart  vegetable oil
•  honey mustard sauce, for dipping (optional)
•  ranch dressing, for dipping (optional)

Directions

1. Toss chicken with 1 1/2 tsp of the Cajun seasoning and 1/2 tsp of the salt. In a large bowl, whisk flour, beer and remaining 1 1/2 tsp Cajun seasoning and 1/2 tsp salt. Toss chicken and peppers in batter and coat completely.
2. In a Dutch oven, heat oil to 375 deg. Working in 3 batches, drop chicken pieces and peppers into oil, one piece at a time. Fry for 3 minutes, gently stirring halfway through cooking time.
3. With a slotted spoon, remove chicken and peppers from oil and place on a paper-towel-lined baking sheet. Serve immediately with, if desired, honey mustard and ranch.