My crispy popcorn chicken are perfect for dinner after a busy workday. Healthy, delicious and easy to make, I love serving them with my fresh veggie salad for a quick and satisfying meal. They also work wonderfully as a snack served alone or with fries or/ and onion rings and crudité; they are always a hit on movie nights.

Ingredients (For 2 portions)

For popcorn chicken:

• 300 g of chicken thighs cut in 1 inch pieces
• A heaped 1/4 tsp of salt; (roughly about 1/4 tsp and a pinch)
• A heaped 1/4 tsp teaspoon of chilli powder; (roughly about 1/4 tsp and a pinch)
• 1/2 tsp of onion powder; (roughly about 1/4 tsp and a pinch)
• 3/4 tsp of dried herbs of your choice; I love a blend of parsley and oregano
• A clove of garlic, grated
• Zest from1/2 a lime
• 1 tablespoon of oil
• 50 grams of breadcrumbs or 50 grams (usually a thick cut slice) of lightly toasted bread
• A pinch of turmeric for colour; roughly about 1/8 of a tsp

For the dip:

• 2 tbsp of mayonnaise
• 1 tbsp of sweet chilli sauce
• About 1 tsp of lime juice

Method:

• Preheat the oven at 190° C.
• Add 2/3rds of the salt, chilli powder, dried herbs and onion powder to the chicken saving a little of each to mix with the breadcrumbs.
• Add in all of the garlic, lime zest and the oil, mix well and set it aside.
• If you have ready-made breadcrumbs, mix in the rest of the dried herbs and spices, and the turmeric. Alternatively, place the toast and rest of the ingredients in a food processor and pulse until you get slightly coarse breadcrumbs.
• Place half of the breadcrumbs on a white plate and place the pieces of chicken on on it.
• For the rest on top and press to coat well.
• Pleace the chicken on a wide baking tray lined with parchment paper and bake for 20-23 minutes until crisp.
• Meanwhile, mix all the ingredients for the dip and set aside.
• Enjoy immediately on its own as a snack or with salad and some carbs for lunch/ dinner!