Popcorn Chicken Hearts
with Buffalo Sauce and Goat Cheese Dip

The tough texture of chicken hearts is softened through the deep-frying process: The batter crisps up perfectly on the outside, creating a delicious and affordable batch of popcorn chicken that you wouldn’t be able to tell apart from any other dark meat. It’s tossed in a spicy homemade buffalo sauce and paired with a creamy goat cheese dip for a little relief from the heat. • serves 4

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Popcorn Chicken Hearts

• Canola oil, for frying
• 1 cup whole milk
• 2 large eggs
• 2 teaspoons kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 cups all-purpose flour
• 1 tablespoon light brown sugar
• 1 teaspoon ground cayenne pepper
• 1 pound chicken hearts

Buffalo Sauce

• ⅓ cup (⅔ stick) unsalted butter
• ¼ cup hot sauce of your choosing
• ¼ cup chili garlic sauce
• 1 tablespoon honey
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika

Goat Cheese Dip

• ¼ cup fresh fromage blanc goat cheese
• 1 tablespoon milk
• ¼ teaspoon freshly cracked black pepper

For the popcorn chicken hearts, add canola oil to a large thick-bottomed pot until it is at least 4 inches deep and at least 4 inches from the top of the pot. Heat the oil until it reaches 350°F.

In a shallow bowl, mix together the milk, eggs, 1 teaspoon of the salt, the garlic powder, and onion powder. In a separate shallow bowl, combine the flour, brown sugar, cayenne pepper, and remaining 1 teaspoon salt.

Dredge the chicken hearts in the flour and shake off the excess. Dip them in the milk mixture and allow the excess to drip off before dredging in the flour a final time. In batches, lower the chicken hearts into the hot oil using a slotted spoon. The temperature will drop to about 325°F once you add the hearts to the oil. Adjust the heat to keep the temperature at 325°F throughout the cooking time. Fry the hearts until golden and cooked through, 8 to 10 minutes. Remove with a slotted spoon and drain on a large platter lined with paper towels. Pat excess oil off with paper towels and let cool while you prepare the sauce and dip.

For the buffalo sauce, melt the butter in a small saucepan over medium heat. Add the hot sauce, chili garlic sauce, honey, onion powder, garlic powder, and paprika and stir to combine. Bring the mixture to a simmer and cook for 2 minutes. Set aside.

For the goat cheese dip, in a small bowl, whisk together the fromage blanc, milk, and black pepper until smooth.

Toss the popcorn chicken hearts in the buffalo sauce in a large bowl until coated. Empty onto a serving platter and serve with the goat cheese dip.