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Instead of frying chicken in breadcrumbs, try coating it with ground popcorn, 
flavoured with eleven different herbs and spices. Not only is it tasty, it is also gluten-free. If you want to keep the whole dish gluten-free, use rice flour instead of plain flour. Serve with coleslaw or potato salad for a classic American meal.

Posted by Apple Press Published See Apple Press's 26 projects » © 2020 Carol Beckerman / Apple Press · Reproduced with permission. · Popcorn! 100 A-maize-ing Popcorn Recipes to Make at Home by Carol Beckerman, published by Apple Press, £10.99 paperback
  • Step 1

    Preheat the oven to 140° C (275° F, gas mark 1).

  • Step 2

    In a food processor, place the popcorn, paprika, thyme, 
oregano, marjoram, ginger, sage, celery salt, garlic powder, 
dried chilli flakes, black pepper and salt. Pulse until the mixture resembles coarse breadcrumbs. Transfer to a wide, shallow bowl. Place the flour in another wide, shallow bowl, and the beaten 
egg in a third bowl.

  • Step 3

    Cut the chicken into 1.25-cm (1⁄2-in) strips and dry with paper 
towels. Dip each chicken strip first in the flour, coating each 
side, then in the egg, coating each side, and finally in the
    popcorn and spice mix, coating all over.

  • Step 4

    In a large frying pan, heat the oil and butter together over 
medium-high heat. When it is hot, but not smoking, add the chicken strips and cook until they are golden brown and cooked through, turning them once while cooking. Do not overcrowd the frying pan; work in batches if necessary, adding a little more oil if needed. Keep the first strips warm in the oven while you cook the rest of the chicken. Serve immediately.

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