Popcorn chicken

The combination of popcorn and chicken may sound surprising but it really works. This recipe from Shaun Hill is served with pesto potatoes and will be a real crowd-pleaser with your guests whatever their age.

First published in 2015

Ingredients

Metric

Imperial

Popcorn chicken

Pesto potato

Equipment

  • Blender

Method

1
Preheat the oven to 180˚C/gas mark 4
2
For the pesto potato, peel the potatoes, cut in half and place into a pot of cold water with 2 pinches of salt
3
Bring to the boil and then reduce the heat and simmer until tender, approximately 10-12 minutes
4
Meanwhile, prepare the chicken strip crumb. Place the cooked popcorn in a blender and pulse 3 or 4 times until you have a mix of small and fine popcorn crumbs
5
Combine with the breadcrumbs, thyme, salt and pepper in a bowl and mix thoroughly. Set aside on a flat plate until required
6
Crack the eggs into a shallow bowl, add a pinch of salt and whisk until smooth. In another shallow bowl, add the flour with a pinch of salt
  • 2 eggs
  • 2 pinches of salt
  • 50g of plain flour
7
The potatoes should now be ready. Drain and allow to sit in the colander for a few minutes
8
Add potatoes back to the pot with the butter, pesto, salt and pepper and mix through. Keep warm while you finish the popcorn chicken
9
Place the chicken fillets onto a plate. Dab with kitchen towel to absorb any excess moisture
10
Dip a chicken mini fillet in the flour, tapping to dust off any excess. Then dip in the egg, and finally the popcorn crumbs
11
For an extra thick crust, add another coating of egg and popcorn. Then, set aside. Repeat until all the chicken fillets are coated
12
Place a frying pan over a medium heat and add oil. Once hot, fry the strips until golden brown. Remove from the pan and place onto a lined baking tray
  • 100ml of vegetable oil
13
Cook in the oven for 7-8 minutes, or until cooked through
14
Reheat the new potatoes and toss with the torn fresh basil and parsley
15
Serve the popcorn chicken onto plates with the pesto potatoes and a few wedges of lemon

Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington

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