KFC Chicken Popcorn

1 lb chicken breast, cut into small cubes
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Vegetable oil, for frying
Directions:

Season the chicken cubes with salt, black pepper, and paprika, ensuring they are evenly coated.

Place the all-purpose flour in a shallow dish.

Dredge the seasoned chicken cubes in the flour, making sure each piece is well coated. Shake off any excess flour.

In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).

Carefully add the floured chicken cubes to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until they are golden brown and crispy.

Use a slotted spoon to remove the fried chicken cubes from the oil and place them on a plate lined with absorbent paper to drain any excess oil.

Repeat the procedure with the remaining chicken cubes.

Once all the chicken popcorn is fried and crispy, serve immediately as a delicious snack or appetizer.

CRAB ARTICHOKE DIP

INGREDIENTS

CRAB ARTICHOKE DIP

. 

1 (8-oz.) block cream cheese, softened

1 c mayonnaise

1 1/2 shredded Monterey Jack, divided

1/2 c freshly grated Parmesan

 1 (14-oz.) can artichoke hearts, drained and finely chopped

2 cloves garlic, minced

12 oz lump crabmeat

2 green onions, thinly sliced

2 tsp Worcestershire sauce

Kosher salt

Freshly ground black pepper 

2 Tbsp Freshly chopped parsley, for garnish

GARLICKY CROSTINI

1 baguette, sliced

Extra-virgin olive oil

Kosher salt

1 garlic clove, top sliced off

DIRECTIONS

MAKE CRAB ARTICHOKE DIP

1. Preheat oven to 425°. In a large bowl, stir together cream cheese, mayonnaise, 1 cup of Monterey jack cheese, Parmesan, artichoke hearts, garlic, crabmeat, green onions, and Worcestershire and season with salt and pepper.
2. Transfer mixture to a 10- or 12-inch oven-safe skillet and sprinkle with remaining 1/2 cup Monterey jack cheese. Bake until golden and bubbly, 15 to 20 minutes.

MAKE GARLICKY CROSTINI

1. On a large baking sheet, drizzle a sliced baguette with olive oil and season with salt. Bake at 350° until golden and toasted, 10 minutes. Immediately rub with a whole garlic clove (the flavor will soak into the bread!).
2. Garnish dip with parsley and serve with Garlicky Crostini.

Crispy Onion Rings

Ingredients:

2 large onions, cut into 1/2-inch rings

1 cup all-purpose flour

1 cup buttermilk

1 cup breadcrumbs

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil for frying

Instructions:

Peel the onions and cut them into 1/2-inch rings. Separate the rings and set aside. In a bowl, combine the flour, paprika, garlic powder, salt, and black pepper. Mix well to create the dredge mixture.

Dip each onion ring into the buttermilk, ensuring it is fully coated. Coat the buttermilk-soaked onion ring with the dredge mixture, pressing gently to adhere the coating.

Dip the coated onion ring into the breadcrumbs, pressing to ensure an even coating. For an extra crispy texture, repeat the buttermilk and breadcrumbs coating process (Optional).

In a large, deep skillet, heat vegetable oil to 350°F (180°C). Carefully place the coated onion rings into the hot oil, a few at a time, avoiding overcrowding. Fry the onion rings for 2-3 minutes on each side or until they turn golden brown and crispy.

Serve the crispy onion rings immediately while they are still warm

French Onion Soup Dip

16 oz sour cream

½ cup mayonnaise

1 envelope French Onion Soup Mix

Mix the ingredients together and let it sit in refrigerator for at least an hour.