Popcorn chicken with zingy soured cream dip

Popcorn chicken with zingy soured cream dip

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(11 ratings)

Prep: 30 mins Cook: 15 mins Plus chilling

Easy

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

  • Freezable

Nutrition: per serving

  • kcal673
  • fat29g
  • saturates11g
  • carbs59g
  • sugars4g
  • fibre3g
  • protein44g
  • salt1.4g
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Ingredients

  • 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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 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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Comments, questions and tips

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ThatStudentGirl
9th Oct, 2016
5.05
Personally, I found this recipe (I only made the chicken) a little too salty and could've probably done with a little more paprika -though doubled the recipe and forgot to add the extra paprika needed. My family still seem to love it though. Wonderful recipe, and brillant store cupboard recipe.
werer2002
29th Apr, 2016
This is a really tasty recipe, but I would recommend to use mayonnaise instead of sour cream.
ladygarden69
3rd May, 2016
5.05
thanks for the idea. i tried it and it was f*cking orgasmic
Samscarlett
2nd Sep, 2015
Love this recipe! Used lots of chicken and have frozen some fun later! Tasted absolutely amazing and was fun to make! Had breadcrumb fingers haha!
fruitcake44
2nd Mar, 2014
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
30th Jan, 2014
So easy and yummy! Didn't have any popcorn but still tasted amazing . Do you freeze before frying?
kirstyloughran
1st Jul, 2013
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
29th Apr, 2013
5.05
Granddaughter loved helping to make this dish. We all enjoyed tucking into the delicious result. Clean plates all round!
nmccarthy1104
23rd Apr, 2013
5.05
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
6th Apr, 2013
4.05
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...

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gfindlay
30th Jan, 2014
Do you freeze after coating the chicken ?
goodfoodteam's picture
goodfoodteam
7th Feb, 2014
Hi there. Yes, you can freeze this recipe after coating the chicken, where it says to chill in the method above. Then, defrost and cook as per the recipe. Enjoy!BBC Good Food team
chloeuni
6th Oct, 2013
Easier than dipping into three different bowls (flour, eggs, then breadcrumb mix), you can just pop the chicken, breadcrumb mix and a tablespoon or so of oil into a freezer bag and shake it around a bit. Probably safer than dripping raw chicken juice all over your kitchen too.