Popcorn chicken

• salted popcorn25g g
• stale bread or breadcrumb85g g
• smoked paprika↗1 tsp tsp
• plain flour↗50g g
• large egg↗1
• skinless chicken breasts↗2

  cut into long thin strips

• oil

  for frying

• sour cream150ml ml
• zest 1 lime

  and juice of ½

• handful coriander

  chopped

Step-by-step instructions

1. 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. 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. 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.