Name: Popcorn chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 25g salted popcorn; 85g stale bread or breadcrumb; 1 tsp smoked paprika; 50g plain flour; 1 large egg; 2 skinless chicken breasts cut into long thin strips; oil for frying; 150ml pot soured cream; zest 1 lime and juice of ½; handful coriander chopped

Popcorn chicken on a plate with zingy soured cream dip

25g salted popcorn
85g stale bread or breadcrumb
1 tsp smoked paprika
50g plain flour
1 large egg
2 skinless chicken breasts
cut into long thin strips
oil
for frying

For the dip

150ml pot soured cream
zest 1 lime
and juice of ½
handful coriander
chopped

Method

step 1
Put the popcorn, bread or breadcrumbs and paprika in a food processor and blend until finely chopped. Tip into a wide, shallow bowl. Whisk the egg in a second bowl, and mix the flour with some seasoning in a third bowl.
step 2
Dip the chicken strips first into the seasoned flour, then into the egg mixture, and finally into the popcorn breadcrumbs – press the crumbs onto the chicken to help them stick. Continue until all the chicken pieces are coated, then chill for 30 mins, or up to 1 day. Mix together the ingredients for the dip in a small bowl.
step 3
When ready to cook the chicken, heat enough oil to just cover the surface of a large frying pan. Once hot, cook the chicken pieces for 2-3 mins on each side (in batches so you don’t overcrowd the pan) until golden and cooked through. Drain on kitchen paper. Serve warm with the dip on the side.