Baked Popcorn Chicken with Maple-Dijon Dipping Sauce
1lb chicken breasts, cut into bite-sized pieces (get at LL)
salt & pepper
2 eggs (get at LL)
2 Tablespoons water
1-1/2 cups bread crumbs
3/4 teaspoon Cajun Seasoning
For the Maple-Dijon Dipping Sauce:
1/4 cup real maple syrup
1/4 cup plain Greek yogurt
2 Tablespoons Dijon mustard
Preheat oven to 425 degrees then spray a foil-lined baking sheet with nonstick spray and set aside. Lightly season chicken pieces with salt, pepper, and Cajun seasoning then stir to coat.
In a shallow dish whisk together egg and water. In another shallow dish mix together bread crumbs and Cajun seasoning.
Dunk seasoned chicken in egg mixture then bread crumb mixture, and then place onto prepared baking sheet. Spray tops with olive oil or nonstick spray then bake for 10-12 minutes (depending on how big you cut your chicken,) flipping halfway through.
For the Maple-Dijon Dipping Sauce: stir ingredients together then serve.
1 (1-lb.) whole red snapper, scaled and cleaned Kosher salt and freshly ground black pepper, to taste 5 cloves garlic, roughly chopped 4 sprigs thyme 1 large habanero chile peppers, stemmed, seeded, and thinly sliced ¼ cup olive oil Juice of 1 lime 6 scallions ½ small white onion, thinly sliced 1 wedge of fresh pineapple (optional) A pinch of tender love and care
Season the cavity of the fish with salt and pepper. Stuff with garlic, thyme, and ¼ of the chile. Rub outside of fish with oil, lime juice, salt, and pepper; refrigerate 20 minutes.
Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Heat a flat cast-iron griddle over coals until very hot.
Grill the fish, flipping once, until charred in spots and cooked through, 12-15 minutes. If you like, squeeze fresh pineapple juice over fish; transfer to a serving platter. If outside starts to burn before fish is fully cooked, move the griddle to cooler section of grill until done.
Clean pan and grill remaining chile peppers with scallions and onions until slightly charred and wilted, 5-7 minutes; serve over fish.