Buffalo Popcorn Chicken Bites
Vegetable Oil For Frying
2½ Cups Plain Pancake Mix
1¼ Cups Water
8 Tsp Hot Sauce, Such As Tabasco
1¼ Lbs Chicken Tenders Or Skinless, Boneless Chicken Breast,
Cut Into Bite-size Pieces
Salt
2 Scallions, Finely Chopped
1 Tsp Coarsely Ground Pepper
1 Cup Good-quality Refrigerated Blue Cheese Dressing
Celery Sticks
In A Deep Skillet, Heat 1½ Inches Of Oil Over Medium Heat.
While The Oil Is Heating, Make The Batter: In A Wide Mixing Bowl, Combine 2 Cups Of The Pancake Mix, The Water & 6 Teaspoons Of Hot Sauce.
Place The Remaining ½ Cup Of Pancake Mix In Another Wide Mixing Bowl.
Arrange The Batter & The Bowl Of Pancake Mix Near The Stove.
Line A Plate With A Few Paper Towels & Keep Within Reach.
Once The Oil Is Heated, Toss The Chicken Pieces With The Remaining 2 Teaspoons Of Hot Sauce, Then Toss Them In The Dry Pancake Mix, Coat Evenly & Shake Off The Excess. (the Dry Pancake Mix Will Help The Batter Stick To The Chicken Pieces.)
Add Some Of The Chicken To The Batter (you’re Going To Batter & Fry In 3 - 4 Batches) & Toss With Your Fingers Or A Fork.
Remove The First Batch From The Batter, Shaking Off The Excess, & Carefully Add The Chicken To The Hot Oil. Fry The Chicken For 2 Minutes On Each Side, Flipping Once, Until Deep Golden Brown.
Remove The Fried Chicken From The Oil & Drain On The Paper Towel-lined Plate, Then Season With Salt.
Repeat Until All The Popcorn Chicken Bites Are Fried.
Stir The Chopped Scallions & Pepper Into The Blue Cheese Dressing. Serve The Chicken Immediately With The Dressing On The Side.
Garnish The Platter With The Celery Sticks.