Popcorn chicken with zingy soured cream dip

Popcorn chicken with zingy soured cream dip

  • 1
  • 2
  • 3
  • 4
  • 5
(21 ratings)

Prep: 30 mins Cook: 15 mins Plus chilling


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



    The same shape, but smaller than…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Frantic Flapjack
22nd Nov, 2019
Husband enjoyed this. I did overcook it a bit though and so couldn't taste the popcorn properly. Take it easy with the lime juice - it can spoil the flavour of the dip.
23rd Jul, 2018
Really simple and works out great every time! Lovely way to make your own chicken goujons without the need for a deep fat fryer!
tillyfloss80's picture
15th Aug, 2017
Very easy to make, lovely tender chicken. I'm not sure how much difference the popcorn made but I'd certainly make it again, enjoyed by everyone. I'd definitely recommend making the dip, amazing!
9th Oct, 2016
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.
29th Apr, 2016
This is a really tasty recipe, but I would recommend to use mayonnaise instead of sour cream.
3rd May, 2016
thanks for the idea. i tried it and it was f*cking orgasmic
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!
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.
30th Jan, 2014
So easy and yummy! Didn't have any popcorn but still tasted amazing . Do you freeze before frying?
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


30th Jan, 2014
Do you freeze after coating the chicken ?
goodfoodteam's picture
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
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.
Want to receive regular food and recipe web notifications from us?