Spicy Popcorn Chicken with Ranch Dressing
This Spicy Popcorn Chicken with Ranch Dressing is a recipe kids and adults will both love! Quick and easy to make it is perfect as a weekend or week day bite!
Ingredients
- 600g chicken breast, cubed
- 3 eggs
- 100g plain four, seasoned
- 100g panko
- 100g cornflakes crushed
- 1 tbs paprika
- 2tsp onion salt
- 1tsp chilli powder
- 1tsp black pepper
- 1tsp celery salt
- ½ tsp garlic salt
- ½ tsp oregano
- ½ tsp thyme
- Lemon wedges to serve
Ranch Dressing
- 4 spring onions sliced
- 1 bunch basil
- 3 cloves garlic
- 100ml buttermilk
- 100ml mayo
- 100g thick Greek yoghurt
- 1 lemon zest and juice
- 2 tbs Dijon mustard
- Salt and pepper
- To serve
- 2 spring onions sliced
Method
- Heat a deep fat fryer or a large pan of oil at 160 degrees.
- Mix the panko cornflakes and then the flour
- Cut the chicken into strips, dip them into the flour, egg and then the breadcrumb mix. Fry them off for three minutes until they are golden brown and crispy, do this in batches. Remove them using a slotted spoon, and drain them onto a tray with kitchen paper.
- In a large food processor blitz all the ingredients for the ranch until smooth.
- Pile the chicken on top, drizzle more of the sauce all over, sprinkle over spring onions, dot with lemon wedges, serve any extra sauce in a bowl.
Ingredients
- 600g chicken breast, cubed
- 3 eggs
- 100g plain four, seasoned
- 100g panko
- 100g cornflakes crushed
- 1 tbs paprika
- 2tsp onion salt
- 1tsp chilli powder
- 1tsp black pepper
- 1tsp celery salt
- ½ tsp garlic salt
- ½ tsp oregano
- ½ tsp thyme
- Lemon wedges to serve
Ranch Dressing
- 4 spring onions sliced
- 1 bunch basil
- 3 cloves garlic
- 100ml buttermilk
- 100ml mayo
- 100g thick Greek yoghurt
- 1 lemon zest and juice
- 2 tbs Dijon mustard
- Salt and pepper
- To serve
- 2 spring onions sliced
Method
- Heat a deep fat fryer or a large pan of oil at 160 degrees.
- Mix the panko cornflakes and then the flour
- Cut the chicken into strips, dip them into the flour, egg and then the breadcrumb mix. Fry them off for three minutes until they are golden brown and crispy, do this in batches. Remove them using a slotted spoon, and drain them onto a tray with kitchen paper.
- In a large food processor blitz all the ingredients for the ranch until smooth.
- Pile the chicken on top, drizzle more of the sauce all over, sprinkle over spring onions, dot with lemon wedges, serve any extra sauce in a bowl.
