INGREDIENTS

For the popcorn chicken:

• 1½ lbs boneless skinless chicken breast, cut into 1-inch chunks
• 2 cups buttermilk
• 2 tbsps hot sauce
• 2 cloves garlic, smashed
• ½ tsp dried thyme
• Salt and pepper, to taste
• 1 cup flour
• 2 eggs, beaten
• 3 cups panko breadcrumbs or crushed rice crispy cereal
• Cooking spray

For the mango coconut dipping sauce:

• 1 cup frozen mango chunks, thawed
• ⅓ cup coconut cream
• 1 tsp lime juice
• 1 tbsp honey
• ½ tbsp hot sauce

INSTRUCTIONS

1. In a large bowl or ziplock bag, combine chicken, buttermilk, hot sauce, garlic, thyme, salt and pepper, to taste. Refrigerate and allow to marinate for at least one hour, preferably overnight.
2. Preheat oven to 400F. Line a baking sheet with parchment paper.
3. Working one piece at a time, dip chicken into the flour until lightly coated, then dip in eggs and roll in the breadcrumbs. Place the chicken on the prepared baking sheet. Repeat with the remaining chicken.
4. Bake for 15 to 20 minutes or until the chicken pieces are cooked though and the coating is crispy and lightly golden brown.
5. To make the mango coconut dipping sauce, combine all of the ingredients for the sauce in a blender or food processor and process until smooth. Serve popcorn chicken with the sauce.

These lobster tails are coated in garlic butter then broiled to tender perfection. A super simple, yet elegant way to enjoy lobster in the comfort of your own home!

 Prep Time15 minutes

 Cook Time10 minutes

 Total Time25 minutes

INGREDIENTS

• 6 lobster tails butterflied (see text for instructions)
• 5 tablespoons butter
• 1/2 teaspoon minced garlic
• 1 tablespoon minced parsley plus more for garnish
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• cooking spray
• lemon wedges

INSTRUCTIONS

1. Preheat the broiler. Coat a sheet pan with cooking spray and arrange the lobster tails on the pan.
2. Place the butter, garlic, parsley, paprika and salt in a small bowl. Microwave in 20 second increments until butter is melted. Stir to combine.
3. Drizzle half of the butter mixture over the lobster tails.
4. Broil for 10 minutes or until lobster meat is opaque.
5. Microwave the reserved butter mixture for 10-20 seconds to warm it back up. Brush the butter over the cooked lobster.
6. Sprinkle with additional parsley for garnish and serve with lemon wedges on the side.