25g salted popcorn
85g gluten free breadcrumbs
1 tsp smoked paprika
50g gluten free plain flour
1 large egg
2 skinless chicken breasts, cut into long thin strips
oil, for frying
For the dip
150ml pot lactose free cream
zest 1 lime and juice of ½
handful coriander, chopped
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Serves - 4
Put the popcorn, gluten free bread or breadcrumbs and paprika in a food processor and blend until finely chopped.
Tip into a wide, shallow bowl. Whisk the egg in a second bowl, and mix the gluten free flour with some seasoning in a third bowl.
Dip the chicken strips first into the seasoned gluten free flour, then into the egg mixture, and finally into the popcorn breadcrumbs – press the crumbs onto the chicken to help them stick.
Continue until all the chicken pieces are coated, then chill for 30 mins, or up to 1 day. Mix together the ingredients for the dip in a small bowl.
When ready to cook the chicken, heat enough oil to just cover the surface of a large frying pan.
Once hot, cook the chicken pieces for 2-3 mins on each side (in batches so you don’t overcrowd the pan) until golden and cooked through.
Drain on kitchen paper. Serve warm with the dip on the side.
Recipe adapted from: Good Food