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Ingredients
Method
- 25g salted popcorn
- 90g breadcrumbs
- 1 tsp smoked paprika
- 50g flour
- 1 egg
- 2 chicken breasts, cut into long strips
- Oil for shallow frying
- Dips to serve
- Put the breadcrumbs, popcorn and paprika in a food processor and blend until finely chopped. Tip into a shallow bowl, then whisk the egg in a separate bowl and tip the flour with some seasoning into a third. Dip the chicken strips in the seasoned flour, then the egg and finally the popcorn mix to coat. Chill in the fridge for 30 mins or more.
- Heat enough oil to cover the surface of your frying pan. Once sizzling, cook the chicken pieces for 3 mins on each side or until golden and crisp. Drain on kitchen paper and serve with your favourite dips.
20 mins
2 serving
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