Yield 4 Servings
2 1/2 C Complete Pancake mix, any brand
1 1/4 C water
8 t Hot Sauce (I prefer Louisiana Hot Sauce)
1 1/4 LB Chicken tenders or chicken breast, cut into small bite size pieces
2 Scallions, fine chop
1 t course Black Pepper, 1/3 palm full
1 C Store bought, good quality refrigerated blue cheese dressing (recommended: Marie's)
Cut Celery sticks, store bought
In a deep sided skillet, heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1" cube of bread to the hot oil. If it turns deep golden brown in 40 seconds, the oil is ready.
While the oil is heating, make the batter. In a wide mixing bowl, combine 2 Cups of the Pancake mix, 1 1/4 Cups water, and about 6 t hot sauce.
Place the remaining 1/2 Cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of dry pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.
Once the oil is heated and ready, toss the chicken pieces in the remaining 2 t hot sauce, then toss them in the dry pancake mix, coating evenly and shaking off excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until it's a deep golden brown. Flip and continue to fry for another 2 minutes, or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate; season with salt to taste. Repeat until all the popcorn chicken bites are fried.
Stir the scallions and black pepper into the blue cheese dressing. Serve the chicken bite immediately with the dipping sauce. Garnish the platter with celery sticks.