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Scotch Bonnet Chilli Pepper Popcorn Chicken Dippers

These crunchy chicken dippers have a bit of a kick - serve them with our lime & coriander dip for the perfect combination!

Mackie’s Chilli Popcorn Chicken with Lime and Coriander Dip

2 skinless chicken breasts, cut into long thin strips
¾ of a bag of Mackie’s Scotch Bonnet Chilli Pepper Popcorn
50g breadcrumbs
50g plain flour
1 large egg, beaten

For the dip
150ml soured cream
Zest and juice of 1 lime
2 tablespoons chopped fresh coriander


Put the Mackie’s popcorn and breadcrumbs into a food processor and blend until fine. Place in a large shallow dish. Put the beaten egg into another wide bowl and the seasoned flour in a 3rd bowl.
Dip the strips of chicken into the seasoned flour, then into the egg, and lastly cover with the popcorn/breadcrumb mixture, press it on to help it to stick evenly on the chicken. Continue until all the chicken is coated, then chill it in the fridge for 30 mins (or you can do this in the morning ready to cook in the evening).
Mix the dip ingredients together and place in a small bowl.
Bake the chicken on a tray in the oven at 200°C for 15-20 minutes until golden.
Serve warm with the dip and some lime wedges if you wish.

 

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