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 for
30 mins, or up to 1 day. 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 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.