Baked popcorn chicken

Perfect bites of crispy coated chicken, ideal as a film night snack or paired with fresh flatbreads and salad for a evening meal

SERVES: 3-4 | COOK & PREP: 35 Min

Method

• 2 eggs

• 3 chicken breasts (cut into 2 cm pieces)

• 200g wholegrain bread

• 2 tsp turmeric powder

• 2 tsp paprika

• 2 tbsp olive oil

• Sea salt

Dipping sauce

• 200g creme fraiche

• Handful of chopped chives

• Juice of 1/2 lemon

• Salt and pepper

Method

1. Pre heat the oven to 200°c (fan 180°c) 400°F or gas mark 6.

2. In a food processor blitz the bread, turmeric, paprika and salt together.

3. Add the oil to a frying pan over a medium to high heat. Add the breadcrumb mixture to the pan and fry for 5 minutes or until nicely crisp and golden. Tip them into a bowl and set aside.

4. In another bowl add the eggs and beat.

5. Dip the chicken into the egg mixture followed by the breadcrumbs. Arrange in a single layer on an oven tray (lined with greaseproof paper).

6. Put the tray of chicken in the oven and cook for 15- 20 minutes.

7. While the chicken is cooking mix together the creme fraiche, chives, lemon juice and salt and pepper.

8. Remove the chicken once cooked and serve alongside a bowl of the chive dipping sauce.