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) 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, store bought
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.
In a large bowl, mix together 1 gallon of water and 1 cup salt;
stir until salt is dissolved. Add chicken pieces and let stand,
refrigerated, 8 to 12 hours.
Drain chicken and rinse out bowl. Return chicken to bowl and pour
over buttermilk. Cover bowl and refrigerate 8 to 12 hours. Drain
chicken on a wire rack set over a parchment paper-lined baking sheet,
discarding buttermilk.
Meanwhile, place the lard, butter, and country ham into a large
heavy skillet. Cook over low heat, skimming as needed, until butter has
stopped foaming and country ham is browned, 30 to 45 minutes. Using a
slotted spoon, remove ham and discard. Increase heat to medium-high and
heat fat until it reaches 335 degrees on a deep-fry thermometer.
In a shallow bowl, mix together flour, cornstarch, remaining 1
teaspoon salt, and pepper. Gently squeeze chicken to remove any excess
buttermilk. Dredge chicken pieces thoroughly in the flour mixture,
shaking off any excess.
Working in batches, gently place chicken pieces in the heated
fat. Cook until chicken is golden brown and cooked through, 8 to 10
minutes. Transfer to a wire rack set over a parchment paper-lined
baking sheet or crumpled paper towels. Serve fried chicken hot, warm,
room temperature, or cold.
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Pat and Gina Neely and their family own and operate some of
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