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Popcorn chicken with zingy soured cream dip

Popcorn chicken with zingy soured cream dip

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A star rating of 4.6 out of 5.23 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal673
fat29g
saturates11g
carbs59g
sugars4g
fibre3g
protein44g
low insalt1.4g
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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
  • handful coriander , chopped

Method

  • 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.

Goes well with

Recipe from Good Food magazine, March 2013

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Overall rating

A star rating of 4.6 out of 5.23 ratings
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