Best Pon Pon Chicken Recipes

CHICKEN POM-POMS

Steps:

• In a large Dutch oven, saute celery and onion in butter until tender. Combine the flour, poultry seasoning, salt and pepper; stir into vegetable mixture until blended. Gradually stir in broth until blended. Add the milk powder and bouillon. Bring to a boil; cook and stir 1-2 minutes or until very thick. Cool. Cover and refrigerate for at least 3 hours., Stir the rice, chicken and cheese into the sauce mixture. Combine breadcrumbs and paprika in a shallow baking pan. Shape 1/4 cupfuls of chicken mixture into 2-in. balls; roll in crumb mixture. , Place 3 in. apart on lightly greased baking sheets. Bake 400° for 25-30 minutes or until heated through and golden brown. Heat the gravy; serve with pom-poms.

EASY POPCORN CHICKEN RECIPE

Steps:

• In a medium bowl, combine the flour, salt, and garlic powder.
• Pour the buttermilk into a separate bowl and the panko crumbs onto a plate.
• Dredge a piece of chicken into the flour mixture until evenly coated then dip in buttermilk, letting excess drip off. Lastly, roll in panko bread crumbs until evenly coated. Transfer to a platter.
• Preheat 1-inch of oil in a deep frying pan over medium heat. Adjust the heat to keep the oil at 350˚F. Fry the popcorn chicken in small batches, leaving space between each piece and flipping as needed. Fry until golden brown and 165˚F at the deepest part of the chicken on a thermometer.
• Remove the popcorn chicken from the oil and let it rest on a paper towel-lined plate. Serve immediately with your favorite dipping sauce!

CREAMY GARLIC CHICKEN | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Season the chicken with a little sea salt and freshly ground black pepper, then set aside
• Spray a large frying pan with low calorie cooking spray and place on a medium heat
• Add the chicken to the pan and quickly seal on all sides, then remove the meat from the pan, and set aside
• Return the pan to the medium heat. Add the vinegar to the Worcestershire sauce and deglaze the pan with the mixture, scraping and stirring the browned bits from the pan - use some of the stock if you need to. When most of the liquid has evaporated spray the pan with some low calorie cooking spray. Add the onion, mushrooms and garlic and sauté for 5 minutes until they start to brown, then add the Dijon mustard and cook for a minute or two, stirring
• Add the stock to the pan and simmer until the liquid has reduced by half
• Reduce the heat to low and stir in the cream cheese, making sure there are no lumps of cheese remaining
• Return the chicken to the pan, stir well and simmer for 5-10 minutes until the chicken is cooked. If the sauce looks a little thick you can add some more water until it reaches the consistency you prefer
• Sprinkle with the chopped chives and paprika, if desired