Popcorn chicken
- Cassie Best
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Serves 2
Easy
Prep: 30 mins
Cook: 15 mins
Plus chilling
A star rating of 4.5 out of 5.25 ratingsRate
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Crispy-coated chicken with a special salted popcorn crumb. Serve your breaded goujons with a zingy soured cream dip - perfect for movie night
Freezable
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Cheesy chipotle potato skins
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Cassie's tips for the perfect popcorn chicken:
- I always cut the chicken into evenly sized pieces so they cook at the same rate. It helps keep every bite juicy on the inside with a crisp, golden coating.
- For an extra-crispy coating, you can leave the breaded chicken in the fridge chilled for at least 30 minutes before cooking. It helps the coating stick better and gives an even crunch.
- If I want to change up the flavour, I'll add a pinch of cayenne pepper or garlic granules to the coating. It's an easy way to make the chicken as mild or as spicy as I like.
- I love serving popcorn chicken with the zingy soured cream dip, but it's also delicious with sweet chilli sauce, barbecue sauce or honey mustard. Add chips, corn on the cob or a crisp slaw for an easy fakeaway meal.
- If I have any leftovers, I'll reheat them in the oven or air fryer or oven rather than the microwave. It helps the coating crisp up again and keeps the chicken tasting freshly cooked.
Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal673
-
fat29g
-
saturates11g
-
carbs59g
-
sugars4g
-
fibre3g
-
protein44g
-
salt1.4g
low
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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.
Cassie Best
Cassie is our Head of Food. After training as a chef at Leiths School of Food and Wine, she's worked for Good Food for the last 13 years, creating hundreds of recipes, including many you see on the cover of the magazine. She has a passion for creating easy family meals that everyone can cook and also loves to bake with her two children. See more of Cassie's recipes
Recipe from Good Food magazine, March 2013
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A star rating of 4.5 out of 5.25 ratings
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