Popcorn chicken
Ingredients
Metric
Imperial
Popcorn chicken
- 400g of chicken mini fillets
- 50g of popcorn, cooked
- 50g of breadcrumbs
- 1 tsp thyme, dried
- 2 eggs
- 50g of plain flour
- 100ml of vegetable oil
- 3 pinches of salt
- 1 pinch of black pepper
Pesto potato
- 600g of new potatoes
- 20g of butter
- 2 tbsp of green pesto
- 1 tbsp of basil leaves, torn
- 1 tbsp of parsley, torn
- 2 pinches of salt
- 1 pinch of black pepper
- 1 lemon, cut into wedges
SAVE RECIPE
Equipment
- Blender
Method
1
Preheat the oven to 180˚C/gas mark 4
2
For the pesto potato, peel the potatoes, cut in half and place into a pot of cold water with 2 pinches of salt
- 2 pinches of salt
- 600g of new potatoes
3
Bring to the boil and then reduce the heat and simmer until tender, approximately 10-12 minutes
4
Meanwhile, prepare the chicken strip crumb. Place the cooked popcorn in a blender and pulse 3 or 4 times until you have a mix of small and fine popcorn crumbs
- 50g of popcorn, cooked
5
Combine with the breadcrumbs, thyme, salt and pepper in a bowl and mix thoroughly. Set aside on a flat plate until required
- 50g of breadcrumbs
- 1 pinch of salt
- 1 pinch of black pepper
- 1 tsp thyme, dried
7
The potatoes should now be ready. Drain and allow to sit in the colander for a few minutes
8
Add potatoes back to the pot with the butter, pesto, salt and pepper and mix through. Keep warm while you finish the popcorn chicken
- 20g of butter
- 2 tbsp of green pesto
- 1 pinch of salt
- 1 pinch of black pepper
9
Place the chicken fillets onto a plate. Dab with kitchen towel to absorb any excess moisture
- 400g of chicken mini fillets
10
Dip a chicken mini fillet in the flour, tapping to dust off any excess. Then dip in the egg, and finally the popcorn crumbs
11
For an extra thick crust, add another coating of egg and popcorn. Then, set aside. Repeat until all the chicken fillets are coated
12
Place a frying pan over a medium heat and add oil. Once hot, fry the strips until golden brown. Remove from the pan and place onto a lined baking tray
- 100ml of vegetable oil
13
Cook in the oven for 7-8 minutes, or until cooked through
14
Reheat the new potatoes and toss with the torn fresh basil and parsley
- 1 tbsp of basil leaves, torn
- 1 tbsp of parsley, torn
15
Serve the popcorn chicken onto plates with the pesto potatoes and a few wedges of lemon
- 1 lemon, cut into wedges
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