- 25g salted popcorn
- 85g breadcrumbs
- 1 teaspoon smoked paprika
- 50g plain flour
- 1 large egg
- 2 skinless chicken breast, cut into long thin strips
- Oil, for frying
For the dip:
- 150ml pot soured cream
- 1 lime, zest and juice of ½
- handful coriander, chopped
Method:
-
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.
-
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 them for 30 minutes. Mix together the ingredients for the dip in a small bowl.
-
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 minutes on each side until golden and cooked through.
-
Drain on kitchen paper. Serve warm with the dip on the side.
