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Popcorn chicken

Popcorn chicken

4
Points®
Total Time
1 hr 20 min
Prep
35 min
Cook
45 min
Serves
4
Difficulty
Moderate
Why not create your own popcorn chicken tonight…with actual popcorn! Enjoy popcorn coated chicken with sides of potato wedges and a light, crunchy slaw. Yum!

Ingredients

Orange sweet potato (kumara)

350 g, (4 small), cut into wedges

Canola oil

2 tsp

Popcorn kernels (unpopped)

¼ cup(s)

Egg(s)

1 medium

Skim milk

1 tbs

Plain flour

¼ cup(s)

Skinless chicken breast

600 g, tenderloin, cut into 2 or 3 pieces

Cajun seasoning

1 tsp

Savoy cabbage

120 g, shredded

Carrot(s)

1 small, (60g) coarsely grated

Fresh chives

1 tbs, chopped

Extra light sour cream

1 tbs

Lemon juice

1 tbs

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C and line 2 baking trays with baking paper. Scrub potatoes and cut into wedges. Arrange on 1 tray. Lightly spray with oil and bake for 45 minutes or until tender and caramelised.
  2. Meanwhile, heat oil in a large saucepan with a tight-fitting lid over medium heat. Add popping corn and put lid on. Cook, shaking pan occasionally, for 4 minutes or until popping sound subsides. Transfer to a bowl to cool. Using a food processor, process popcorn into coarse crumbs.
  3. Whisk egg and milk in a shallow bowl. Place flour and popcorn crumbs in 2 separate shallow bowls. Toss chicken in flour to coat evenly. Dip into egg mixture one piece at a time and drain off excess. Press into popcorn crumbs to cover. Shake off excess. Repeat with remaining chicken.
  4. Place chicken on second tray and sprinkle lightly with Cajun spice. Lightly spray chicken with oil and bake for 10 minutes.
  5. Combine cabbage, carrot, chives, sour cream and lemon juice in a bowl. Serve chicken and sweet potato wedges with coleslaw.

Notes

SERVING SUGGESTION: Mixed green salad leaves.TIP: To save time, use pre-popped corn – just make sure to choose a natural product with no added flavouring.

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