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Popcorn Chicken with Zingy Soured Cream Dip |
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| Serves 2 |
Prep 30 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
25g salted popcorn
85g stale bread or breadcrumb
1 tsp paprika
50g plain flour
1 large egg
2 skinless chicken breasts, cut into long thin strips
oil, for frying
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For the dip
150ml pot soured cream
zest of 1 lime
juice of 1/2 lime
handful of finely chopped chives
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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.
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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.
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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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DAILY
DINNERS 
