POPCORN CHICKEN WITH TANGY MUSTARD SAUCE

FAST

When I make this cornflake-coated popcorn chicken for dinner, it feels like a spicy-sweet treat. With garlic, onion, and paprika, the seasonings pair well with the tangy mustard dipping sauce. Feeling brave? Add the optional cayenne pepper for an extra kick.

MAKES 3 CUPS

PREP TIME: 15 minutes

COOK TIME: 8 to 10 minutes

FRY: 400°F

For the sauce

¼ cup Dijon mustard

½ teaspoon Worcestershire sauce

½ teaspoon granulated garlic

1 teaspoon red wine vinegar

½ teaspoon light brown sugar

⅛ teaspoon ground black pepper

¼ teaspoon chili powder

¼ teaspoon onion powder

For the chicken

3 cups cornflakes

½ teaspoon granulated garlic

½ teaspoon onion powder

½ teaspoon paprika

¼ teaspoon ground black pepper

¼ teaspoon ground cayenne pepper (optional)

½ cup cornstarch

1 cup milk

Olive oil spray

2 to 3 boneless, skinless chicken breasts, cubed

To make the sauce

1 . In a small bowl, combine the Dijon mustard, Worcestershire sauce, garlic, red wine vinegar, brown sugar, pepper, chili powder, and onion powder. Whisk well until combined and smooth.

2 . Transfer the sauce to a jar, screw the lid on tightly, and refrigerate until ready to use.

To make the chicken

1 . Put the cornflakes in a zip-top bag, seal, and crush into fine crumbs.

2 . Transfer the crushed flakes to a large bowl and mix in the garlic, onion powder, paprika, pepper, and cayenne pepper (if using).

3 . Put the cornstarch and milk in separate medium bowls.

4 . Line the air fryer basket with a parchment sheet or spray it with olive oil.

5 . Dip the chicken in the cornstarch, then the milk, and then the cornflake mixture to coat.

6 . Place the chicken in a single layer in the prepared air fryer basket. Work in batches if needed.

7 . Spray the top of the chicken with olive oil.

8 . Fry for 8 to 10 minutes, stopping after 4 to 5 minutes to flip the chicken pieces and spray again with olive oil. Continue to fry for the remaining 4 to 5 minutes, or until the chicken is no longer pink inside and the internal temperature has reached 180°F. The chicken should be golden brown and crispy.

9 . Serve with the tangy mustard sauce on the side.

Variation tip: You can use bread crumbs or panko in place of the cornflake crumbs to make this popcorn chicken. If you don’t have time to make the mustard sauce, the chicken is also delicious when served with barbecue sauce for dipping.

PER SERVING (1½ CUPS): Calories: 653; Total fat: 11g; Saturated fat: 2g; Cholesterol: 153mg; Sodium: 862mg; Carbohydrates: 79g; Fiber: 3g; Protein: 56g