Honey Harissa Popcorn Chicken Wraps

Honey Harissa Popcorn Chicken Wraps
Serves 6

This zippy, fun dish is as interactive as it is delicious. We love pairing this with our 2021 Sauvignon Blanc, Méthode Béton which is fermented and aged in concrete eggs, “Méthode Béton,” which creates a sophisticated, voluminous, and rich Sauvignon Blanc that marries well with the slightly spicy notes of the harissa. A fun combo that’s both approachable and elevated for dinner parties or fancier nights in.

2-3 lb. chicken (can be breast or thigh), deboned and cut into bite-size pieces
1 quart buttermilk or milk with ¼ cup vinegar added
Salt
2-3 cups flour
2-3 tablespoons Old Bay seasoning
Vegetable or canola oil
¼ cup butter
¼ cup hot harissa sauce
2 heads bibb lettuce
1 bunch cilantro
1 bunch mint
¼ cup chopped cashews or peanuts

Add buttermilk or milk to a large bowl. Season with salt. Add chicken and marinate for at least 1 hour and up to 1 day.

In a high-sided heavy-bottomed pan, heat 2-3 inches of oil over medium heat to 365° F.

In a second large bowl, add flour and whisk together with Old Bay and more salt. Remove chicken from milk and toss with flour, evenly coating.

Working in batches so as not to crowd the pan, fry chicken bites for 3-4 minutes per side, rotating in the hot oil. Remove chicken to a paper towel-lined sheet tray and sprinkle with salt.

While chicken is frying, melt butter and whisk in harissa. Set aside.

When the chicken is done frying, toss in harissa sauce.

To assemble, place a few chicken bites in 1-2 layers of bibb lettuce leaves and garnish with cilantro leaves, mint leaves, and chopped nuts.