YIELD: 1 serving 4 oz. popcorn chicken bites 5 oz. whipped potatoes, warm 1½ oz. chicken gravy, warm 1 oz. whole-kernel corn, heated to 165°F ½ oz. shredded cheddar 1. Deep-fry popcorn chicken to an internal temperature of 165°F. 2. Place whipped potatoes in a bowl and top with the popcorn chicken. Next top with gravy and then with corn. Garnish with cheddar. Serve immediately.Recipe: Daniel Froelich, executive chef, St. Norbert College, De Pere, WI
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