POPCORN CHICKEN
Nothing to do with corn, it’s all about the shape
6 chicken-breast fillets 500ml (2 cups) buttermilk 10ml (2 tsp) salt 180g (1½ cups) flour 10ml (2 tsp) onion powder 15ml (1 tbsp) cajun spice powder 5ml (1 tsp) cayenne pepper 7.5ml (1½ tsp) dried oregano 5ml (1 tsp) ground turmeric Pepper Oil for deep-frying Cut the chicken-breast fillets into small equal-sized cubes. Pour the buttermilk over them, mix the salt through and set aside to stand for an hour.
In a large plastic bag combine the flour, onion powder, cajun spice, cayenne pepper, oregano, turmeric and pepper. Toss to mix. In a deep pot preheat the oil for deep frying. When hot enough that a cube of bread browns in seconds, take one quarter of the chicken cubes out of the buttermilk and dip into the seasoned flour. Carefully drop individual pieces of chicken into the hot oil. Fry till golden brown on all sides, remove with a slotted spoon and drain on paper towel. Continue with the remaining chicken. Serve warm with this unusual a popcorn salad. Serves 4-6
POPCORN SALAD
6 cups popped popcorn 125ml (½ cup) bacon bits, cooked till crispy 1 red pepper, cored and cut and cubed 1 green pepper, cored and cubed 3-4 spring onions, finely sliced 1 red chilli, seeded and sliced Handful of fresh parsley, finely chopped 500ml (2 cups) cheddar cheese, grated 250ml (1 cup) mayonnaise Black pepper In a large salad bowl combine the popcorn, bacon, red and green pepper, spring onions, chilli and parsley. Toss to mix. Add the cheese and mix through the mayonnaise just before serving. Season with black pepper.