- 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
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.