Popcorn chicken

  • 4 chicken breasts
  • 100g rice krispies
  • 2tsp ginger*
  • 2tsp ground coriander*
  • 2tsp rosemary*
  • salt and pepper to taste
  1. Place 100g of rice krispies into a bowl and crush. Don’t crush into a fine powder as you still want some texture for your crumb coating 20160109_133201
  2. Add the herbs, spices and seasoning and mix well. 20160109_132808
  3. Cut the chicken breasts into bitesize pieces and add to the crumb mixture, making sure the pieces are well coated. If the chicken is not very moist, soak in a little safe milk before adding to the mixture 20160106_174406
  4. Heat your deep fat fryer to a high temperature before cooking the popcorn chicken. Some of the coating will rise in the oil, but this adds extra flavour so don’t remove until all your chicken is well cooked20160106_174939
  5. When the chicken is golden brown and crispy, remove from the oil and drain well before serving. 20160106_180748
  6. Enjoy!

*If you like spicy food, I recommend increasing these amounts as these produce a fairly mild flavour once cooked