Popcorn chicken with zingy soured cream dip
- Preparation and cooking time
- 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
For the dip
- 150ml pot soured cream
- zest 1 lime and juice of ½
- handful coriander , chopped
- 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.