A recipe for a dish that is almost certain to become a family favourite . Serve it with freshly fried hot chips and coleslaw. To add even more flavour have a bottle of Chilli infused vinegar on hand. Nothing beats chips that have had some Chilli vinegar splashed over them.
Place the almonds in the grinder. Blitz to coarsely ground
Mix the blitzed almonds with the Panko breadcrumbs together with other dry ingredients, except for the flour.
If using fresh chicken. Pat dry with a paper kitchen towel.
Cut the chicken into bite-size pieces
Whisk the eggs and place in a shallow dish.
Dust the chicken pieces with flour. Make sure they are well coated
Dip the chicken pieces into the egg and then into the Panko crumb mix.
Fry the coated pieces in oil ( heated to a medium temperature) until they are golden brown and crispy.
Drain any excess oil on absorbent paper kitchen towel.
Serve with Coleslaw and the lemon wedges
Notes
Keyword: Shredded crispy chicken
Nutrition Information
Serving size: 200 grams Calories: 596 Fat: 30 g Saturated fat: 4 g Unsaturated fat: 20 grams Trans fat: 0 g Carbohydrates: 45 g Sugar: 2 g Sodium: 1451 mg Fiber: 5 g Protein: 40 g
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/recipes-with-chilllies/chicken-with-chillies/chicken-popcorn/