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Popcorn chicken with zingy soured cream dip

Crispy-coated chicken but not as you know it - serve your breaded goujons with a creamy dip - perfect for movie night

  • Prep: 30 mins
    Cook: 15 mins
    Plus chilling
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 673
  • Carbohydrates 59
  • Saturated Fat 11
  • Sugar 4
  • Protein 44
  • Fat 29
  • Fibre 3
  • Salt 1.4

Nutrition per serving

  • Calories 673
  • Carbohydrates 59
  • Saturated Fat 11
  • Sugar 4
  • Protein 44
  • Fat 29
  • Fibre 3
  • Salt 1.4

Ingredients

  • 25g salted popcorn
  • 85g stale bread or breadcrumbs
  • 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

Method

  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.

  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.

  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.

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