Crispy-coated chicken with a special salted popcorn crumb. Serve your breaded goujons with a zingy soured cream dip – perfect for movie night
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
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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.