Lemon-Pepper Chicken Pops
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 118.4
- Total Fat: 2.6 g
- Cholesterol: 34.2 mg
- Sodium: 53.7 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 0.3 g
- Protein: 15.1 g
View full nutritional breakdown of Lemon-Pepper Chicken Pops calories by ingredient
Introduction
Adapted from a This Food That Wine episode, these are yummy, crispy and peppery chicken nuggets skewered like lollipops for easy dipping and eating! They paired these with a ginger-peach sauce but a plum or Oriental cherry sauce would be equally delicious! Adapted from a This Food That Wine episode, these are yummy, crispy and peppery chicken nuggets skewered like lollipops for easy dipping and eating! They paired these with a ginger-peach sauce but a plum or Oriental cherry sauce would be equally delicious!Number of Servings: 24
Ingredients
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12 whole chicken tenders, cut widthwise in half
1 cup brown rice flour
1 cup Panko bread crumbs
4 egg whites, lightly beaten
Grated zest of 1/2 lemon
1/2 tbsp coarsely ground black pepper
3 Tbsp canola oil
Juice of 2 lemons
24 Short bamboo sticks
Directions
Preheat oven to 200F.
Place flour, breadcrumbs, and eggs into individual bowls.
Add lemon zest to the bowl of Panko and the pepper with the egg whites, mixing each lightly until evenly distributed.
Coat the chicken pieces in the following order: dip the chicken piece into flour, shaking off excess, then dip into the egg mixture to coat, and finally dip the chicken into Panko, coating well and making sure to shake off the excess.
Place onto a parchment lined tray and repeat with remaining chicken.
Place a large, high-sided pan over medium high heat.
Add vegetable oil to the warmed pan and allow to heat thoroughly.
Place 4-5 chicken pieces in the pan and allow them to cook (without touching) 1 minute.
Flip and cook other side 1 minute.
Add 1 tablespoon of lemon juice to the pan and toss the chicken with the juice.
Remove chicken and place on a paper towel lined tray. Place tray into the preheated oven to keep warm and continue to cook the remainder of the chicken.
Repeat the same process until all the chicken pieces are cooked.
To serve, place one piece of chicken on each bamboo stick.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Place flour, breadcrumbs, and eggs into individual bowls.
Add lemon zest to the bowl of Panko and the pepper with the egg whites, mixing each lightly until evenly distributed.
Coat the chicken pieces in the following order: dip the chicken piece into flour, shaking off excess, then dip into the egg mixture to coat, and finally dip the chicken into Panko, coating well and making sure to shake off the excess.
Place onto a parchment lined tray and repeat with remaining chicken.
Place a large, high-sided pan over medium high heat.
Add vegetable oil to the warmed pan and allow to heat thoroughly.
Place 4-5 chicken pieces in the pan and allow them to cook (without touching) 1 minute.
Flip and cook other side 1 minute.
Add 1 tablespoon of lemon juice to the pan and toss the chicken with the juice.
Remove chicken and place on a paper towel lined tray. Place tray into the preheated oven to keep warm and continue to cook the remainder of the chicken.
Repeat the same process until all the chicken pieces are cooked.
To serve, place one piece of chicken on each bamboo stick.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Member Ratings For This Recipe
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