Don’t feel like
frying? Just preheat
the oven to 425°
and lightly grease
a baking sheet with
olive oil. Bake,
turning the poppers
and golden, about
MAKES 22 PREP TIME 20 min COOK TIME
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.