Don’t feel like
frying? Just preheat
the oven to 425°
and lightly grease
a baking sheet with
olive oil. Bake,
turning the poppers
halfway through,
until crunchy
and golden, about
20 minutes.
Fried Chicken
Potpie Poppers
MAKES 22 PREP TIME 20 min COOK TIME
15 min
2 tablespoons olive oil, plus more for greasing
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup finely chopped carrot
¼ cup frozen peas
1 cup thinly sliced mushrooms
2 ½ cups cooked shredded chicken
3 cups crushed gluten-free rice cereal
¼ cup finely chopped parsley
1 teaspoon chopped fresh thyme leaves
Salt and pepper
½ cup mayonnaise
4 eggs or equivalent egg replacement
Vegetable oil, for frying
Heat the olive oil in a medium skillet over medium-high heat. Add
the onion, celery, carrot, peas and mushrooms; cook until softened,
about 5 minutes.
In a large bowl, combine the chicken, 1½ cups cereal crumbs, parsley,
thyme, ½ teaspoon salt and ¼ teaspoon pepper with the onion mixture.
Let cool, then stir in the mayonnaise and 2 eggs until combined. Form into
2-inch ovals; refrigerate for 10 minutes.
Fill a large pot with about 1 inch oil and heat over medium heat until a
candy thermometer registers 375°.
Meanwhile, place the remaining 1 ½ cups cereal crumbs in a shallow
bowl. In another shallow bowl, beat the remaining 2 eggs. Coat a chicken
popper with the cereal crumbs, dip into the eggs, then coat again with the
cereal crumbs; place on a baking sheet. Repeat with the remaining chicken
poppers. Fry, turning occasionally, until golden brown, about 2 minutes.
Remove with a slotted spoon and drain on paper towels.
