Michelada (Mexican beer cocktail)
On a warm summer evening start the weekend with an easy Mexican-inspired cocktail
Popcorn chicken with zingy soured cream dip
Serves 2
Easy
Prep:
Cook:
Plus chilling
Crispy-coated chicken but not as you know it - serve your breaded goujons with a creamy dip - perfect for movie night
Skip to ingredients
- 25g salted popcorn
- 85g stale bread or breadcrumb
- 1 tsp smoked paprika
- 50g plain flour
- 1 large egg
- 2 skinless chicken breastscut into long thin strips
- oilfor frying
For the dip
- 150ml pot soured cream
- zest 1 limeand juice of ½
- handful corianderchopped
Nutrition: per serving
- kcal673
- fat29g
- saturates11g
- carbs59g
- sugars4g
- fibre3g
- protein44g
- salt1.4glow
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.
