Popcorn chicken
3
Points®
Total time: 1 hr 20 min • Prep: 35 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
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.
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