Chef Daniel Lambert shared an Oscar-worthy lineup of festive treats to enjoy during the 93rd Academy Awards.
The Ireland-based chef joined “GMA” ahead of Hollywood’s big night to share some classic movie theater snack-inspired recipes to make a festive spread at home.
“I’m really missing the movies at the moment, but you can totally bring the movie theater to your own home,” Lambert said.
Check out his full recipe for popcorn chicken and a couple sweet treats below.
Popcorn Chicken with Cola BBQ Sauce
This first dish combines popcorn and soda for a succulent, savory snack to eat on Oscars Sunday.
2 large chicken breasts
1 cup plain flour
2 tablespoons paprika
2 tablespoons cayenne pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cracked black pepper
4 cups vegetable oil
2 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
1 tablespoon sweet chilli sauce
1 tablespoon paprika
1 tablespoon cayenne
1/2 cup cola
Start by cutting the chicken breasts into small bite-sized pieces and covering them in buttermilk for 1 hour.
Mix all spices together with the flour and coat with the chicken covered in buttermilk.
Set the chicken aside for 10 mins in the fridge so it firms up and has an even coating.
For the cola sauce, start by reducing the cola on high heat by half, in a pot (until it gets sticky), mix the rest of the BBQ sauce ingredients in a bowl until well combined with a whisk and add this to the pot.
Cook the sauce out for a further 2 minutes and turn off the heat.
Fry the chicken in vegetable oil for 4 – 5 mins @325F. Cover the chicken in the cola sauce (optional).
The longer you leave the chicken in the buttermilk the juicier the chicken becomes.
Let the chicken sit in the flour for 5 mins before taking out to ensure its coated properly.
Make sure the cola is sticky before adding in the bbq sauce mix.
Popcorn Ice Cream
2 1/2 cups heavy cream
1 1/2 cups condensed milk
1/2 cup salted popcorn
Blitz the popcorn in food processor until fine in texture.
Add the popcorn to the cream and condensed milk.Let this soak for an hour at least.
Strain the popcorn through a sieve and whisk on high speed until stiff peaks form.
Transfer to a baking tin and freeze for 12 hours.
Don’t over whisk the cream mixture, take it slowly, otherwise it splits.
The longer you let the popcorn soak the more flavor it gets.
Candy Counter Brittle
2 cups granulated sugar
2 tablespoons glucose (corn syrup)
1/3 cup water
2 tablespoons butter (cold cubes)1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 cup of your favourite candy, chopped up
Mix the sugar, water and glucose together, then cook on a medium heat without stirring! Until the sugar mixture starts to bubble and turn slightly brown at 300 F.
Take the pot off the heat immediately and add in the butter, vanilla and baking soda, stir until all combined and pour on a tray with baking paper until slightly firm.
Pour over your chosen candy mix and let set until cool.
Don’t stir the sugar mixture while its cooking.
Add the butter in slowly to avoid it splashing back at you.
Add the candy when the mix has set for at least 2 minutes, to avoid everything sinking.
Deep Fried Snickers Candy Bar
3 Snickers bars
1/3 cup of plain flour
1/3 cup panko breadcrumbs
1/8 cup cocoa powder
4 cups vegetable oil
Shake the Snickers bar in the flour, cover in the beaten egg and finally toss in the panko and cocoa powder. Freeze for 20 mins.
Once the bar is firm, shallow fry in the vegetable oil at 300 degrees for 1 minute.
Make sure there is enough egg wash on the bar for the panko to have an even coating.
Turn the bar in the oil after 30 seconds to ensure and even cooking process.
Don’t be tempted to eat the bar straight after or you will burn yourself. Let it cool and enjoy.
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