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


  • calories 673
  • carbs 59
  • saturated fat 11
  • sugar 4
  • protein 44
  • fat 29
  • fibre 3
  • salt 1.4


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


  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.