Snack Attack!

Ok, I have to admit it: I love to snack. It's not the greatest addiction for those of us watching our waist lines, but every once in a while I just have to make one of my favorites: Buffalo Popcorn Chicken. Yeah, it's a crazy name, but think Popcorn Shrimp meets Buffalo Wings...and not a Hooters girl in sight.

This is one of Rachel Ray's recipes that I have incorporated into my repeteroire, it's pretty darn simple and one of the best items you can bring to a pot luck or serve at a party. In fact, if you're going to a Memorial Day bbq this weekend, these will be a big hit. Give them a try, you can oomph up the heat or dial it back a little depending upon your taste.

Do note that they can be a bit messy in the making because of the pancake batter. But TRUST ME, this will be one tasty way to get your hands dirty. Have a great time in the kitchen and let me know what you think of these delicious little bites.

Buffalo Popcorn Chicken

Vegetable oil, for frying
2 1/2 cups complete pancake mix, any brand, divided
1 1/4 cups water
8 teaspoons hot sauce, divided (recommended: Tabasco or Frank's Red Hot)
1 1/4 pounds chicken tenders or chicken breast cut into small bite-sized pieces
1 cup store bought, good quality refrigerated blue cheese dressing (recommended: Marie's brand)
2 scallions, finely chopped
1 teaspoon coarse black pepper, 1/3 palm full
Cut celery sticks


In a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.

While the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with – that's what I did. I don't, technically, have a set of actual measuring spoons.) Place the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.

Once the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried. Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping. Garnish platter with celery sticks.

Photo credit: Rachel Ray's website