Chicken popcorn

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Chicken popcorn
 
Author: 
Nutrition Information
  • Serves: 4
  • 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 type: Chicken
Cuisine: USA
Prep time: 
Cook time: 
Total time: 
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.
Ingredients
  • Chicken – 500 grams ( Fresh or leftover chicken )
  • Flour – 100 grams
  • Oil for frying
  • Panko breadcrumbs – 100 grams
  • Almonds - 100 grams
  • Onion salt – 2 teaspoons
  • Garlic salt – ½ teaspoon
  • Celery salt – 1 teaspoon
  • Black pepper – 1 teaspoon
  • Chilli powder – one teaspoon
  • Paprika- 1 tablespoon
  • Oregano – ½ teaspoon
  • Marjoram – ½ teaspoon
  • Thyme – ½ teaspoon
  • Lemon wedges to serve
Instructions
Place the almonds in the grinder. Blitz to coarsely ground
  1. Mix the blitzed almonds with the Panko breadcrumbs together with other dry ingredients, except for the flour.
  2. If using fresh chicken. Pat dry with a paper kitchen towel.
  3. Cut the chicken into bite-size pieces
  4. Whisk the eggs and place in a shallow dish.
  5. Dust the chicken pieces with flour. Make sure they are well coated
  6. Dip the chicken pieces into the egg and then into the Panko crumb mix.
  7. Fry the coated pieces in oil ( heated to a medium temperature) until they are golden brown and crispy.
  8. Drain any excess oil on absorbent paper kitchen towel.
  9. Serve with Coleslaw and the lemon wedges
Notes
Keyword: Shredded crispy chicken

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Chicken with Chillies