Crunchy popcorn chicken with honey mustard dip

Serves 4

For the popcorn chicken:

600g boneless, skinless chicken thighs, cut into 3cm chunks 500ml low-fat buttermilk 3 garlic cloves, smashed 1 tsp dried basil 1 tsp dried oregano ½ tsp dried thyme Pinch of cayenne pepper (optional) Salt and black pepper 120g sour cream and onion crisps, crushed 60g butter, melted

For the honey mustard diip:

4 tbsp mayonnaise 2 tbsp honey 2 tsp Dijon mustard 2 tsp lemon juice

To serve:

Oven-baked chips

1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. Coat a wire rack with cooking spray and place on a baking tray.

2 In a large bowl, combine the chicken, buttermilk, garlic, basil, oregano, thyme, cayenne (if using) and some salt and pepper. Set aside to marinate for at least 30 minutes.

3 Meanwhile, combine all of the ingredients for the dip in a small bowl. Set aside.

4 Drain the chicken pieces well, then dredge in the crushed crisps, pressing them on to coat. Place onto the prepared baking tray. Drizzle with the melted butter.

5 Place in the oven and bake for 20-25 minutes or until completely cooked throughout, turning halfway through.

6 Serve immediately with potato wedges Per serving: 691kcals, 39.5g fat (13.2g saturated), 34.7g carbs, 17.9g sugars, 49.3g protein, 1.4g fibre, 0.676g sodium