Popcorn chicken with zingy soured cream dip

Popcorn chicken with zingy soured cream dip

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(7 ratings)


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Cooking time

Prep: 30 mins Cook: 15 mins Plus chilling

Skill level



Serves 2

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving



  • 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

For the dip

  • 150ml pot soured cream
  • zest 1 lime and juice of ½
  • handful coriander, chopped

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  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.

Recipe from Good Food magazine, March 2013

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Show comments
fruitcake44's picture

A really nice recipe, the popcorn coating gave the chicken a nice flavour and an extra crunch. I thought I'd have a lot of the breadcrumb/popcorn mix over as it seemed like loads in the bowl but I used it all easily, served with the cheesey chipotle skins.

gfindlay's picture

So easy and yummy! Didn't have any popcorn but still tasted amazing . Do you freeze before frying?

kirstyloughran's picture

Brilliant simple recipe. Made with the chipotle skins for a nice supper for my husband and I. I am going to use the breadcrumb mix for chicken burgers tonight for all of the family :D

sdelaunte's picture
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Granddaughter loved helping to make this dish. We all enjoyed tucking into the delicious result. Clean plates all round!

nmccarthy1104's picture
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absolutely delicious - i only had corn in so had to make the popcorn from scratch but it was soooo worth the effort - and definitely goes with the chipotle potato skins with red onion topping!!

Bethanwy's picture
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I did this with the Cheesey Chipotle Potato Skins as suggested and it was wonderful, although the 2 dishes together did use almost every dish I own...

cath34980's picture
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I changed this quite a bit and it was really good - I added parsley and garlic to the coating and I stuffed each breast with ham and gouda, the result was a succulent oozing cordon bleu with a popcorn twist. Very easy to throw together for a midweek meal (the kids devoured it) and would also present very well sliced and melting over a bed of spinach and toasted sesame seeds for a more formal supper.