Ree Drummond's Popcorn Chicken with Maple-Mustard Dip | The Pioneer Woman

Ree's got your tailgate party covered with crunchy popcorn chicken and a glossy maple-mustard dipping sauce! Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3FyUrT2 Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Popcorn Chicken with Maple-Mustard Dip RECIPE COURTESY OF REE DRUMMOND Level: Intermediate Total: 30 min Active: 25 min Yield: 4 to 6 servings Ingredients Maple-Mustard Dip: 1/4 cup Dijon mustard 1/4 cup mayonnaise 2 tablespoons maple syrup 1/2 teaspoon paprika Kosher salt Popcorn Chicken: Vegetable oil for frying 2 cups panko breadcrumbs 2 pounds boneless, skinless chicken breast, cut into bite-size chunks 3 tablespoons cornstarch 2 large eggs, beaten Kosher salt and freshly ground black pepper Directions Special equipment: a deep-fry thermometer For the maple-mustard dip: Mix the mustard, mayonnaise, maple syrup, paprika and 1/4 teaspoon salt in a small bowl. Set aside. For the popcorn chicken: Heat 2 inches of vegetable oil in a large high-sided skillet or pot until a deep-fry thermometer registers 365 degrees F. Add the breadcrumbs to a bowl and set aside. Add the chicken, cornstarch, eggs, 1 teaspoon salt and 1 teaspoon pepper to a separate bowl and toss to combine and coat the chicken. A couple pieces at a time, toss the coated chicken in the breadcrumbs and coat thoroughly, until all the chicken is coated. Fry the chicken in 3 or 4 batches until golden and crisp, 2 to 3 minutes per batch. Remove and sprinkle with a pinch of salt. Serve alongside the maple-mustard dip. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #ThePioneerWoman #FoodNetwork #PopcornChicken #MapleMustardDip Ree Drummond's Popcorn Chicken with Maple-Mustard Dip | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=vsudvabKi-Y