POPCORN CHICKEN WITH ZINGY SOURED CREAM DIP

Sharing food is all the rage, so whether you’ve got friends coming over to sit in the garden this weekend or you’re getting the family together for movie night, I’ve got some great recipes to feed a crowd.

A platter of nachos is the perfect sharing dish. These ones are topped with a cheesy sauce and crispy bacon bits and they’re totally irresistible.

If you’ve got a good movie in mind, make a double batch of popcorn, serve some warm with a sweet and salty butter drizzled over the top and use the rest in my crunchy popcorn chicken.

For something sweet, make this simple chocolate chip traybake, it will disappear in minutes!

Crispy-coated chicken but not as you know it. Serve your breaded goujons with a creamy dip – perfect for movie night

25g salted popcorn

85g stale bread or breadcrumbs 1tsp smoked paprika 50g plain flour 1 large egg 2 skinless chicken breasts, cut into long thin strips Oil, for frying FOR THE DIP 150ml pot soured cream zest 1 lime and juice of ½ Handful coriander, chopped

1

Put the popcorn, bread or breadcrumbs and paprika in a food processor and blend until finely chopped. Tip into a wide, shallow bowl. Whisk the egg in a second bowl, and mix the flour with some seasoning in a third bowl. 2

Dip the chicken strips first into the seasoned flour, then into the egg mixture, and finally into the popcorn breadcrumbs – press the crumbs on to the chicken to help them stick. Continue until all the chicken pieces are coated, then chill for 30 mins, or up to one day. Mix together the ingredients for the dip in a small bowl.

3

When ready to cook the chicken, heat enough oil to just cover the surface of a large frying pan. Once hot, cook the chicken pieces for 2-3 mins on each side (in batches so you don’t overcrowd the pan) until golden and cooked through. Drain on kitchen paper.

Serve warm with the dip on the side.