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Originally posted to our Facebook Page in December 2013. 
 
Yummo! This is a tweak to my Krispy Fried Chicken I recently posted.   They are a little bit more work than the breast or strip version but worth it. These little bite size pieces are delicious! Be careful or you will gobble them all up! 
 
We serve these with salad or in wraps with salad as shown in the pic. They are quite nice cold so a perfect lunchbox addition. 
 
I used one very large chicken breast and it was plenty for one adult and two kiddies. This recipe below is for two chicken breasts which should be enough for a family of four serve with sides.
 
The coating is enough for three meals. Trust me, you want this coating in your pantry so stick to the full recipe and store the excess in an airtight container. It will last for up to 12 months.Variations:
  • Use rice flour in place of flour for a gluten free version.
  • If you are unable to have egg, buttermilk is a good substitute.
  • These can be cooked in an oven or air fryer if preferred.
  • This may be peppery for some so you can reduce the pepper by half.

 A spicy coating version can be found here.

 

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Use a food processor, mortar and pestle or just combine for a more textured coating.


Popcorn Chicken
Serves 4
One of our most favourite dinners. Serve in wraps along with salad and sauce of choice.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 eggs, beaten into a bowl
  2. 2 large chicken breasts, chopped into bite size pieces
  3. Oil
Coating
  1. 2 tablespoon salt, less if preferred
  2. 1.5 tablespoon black peppercorns or 1 tabs ground black pepper, less if preferred. See note.
  3. 1.5 tablespoons dried onion flakes
  4. 1 tablespoon dried garlic
  5. 1 tablespoon dried rosemary
  6. 1/2 tablespoon dried basil
  7. 1/2 tablespoon paprika
  8. 1/2 tablespoon dried oregano
  9. 1/2 tablespoon yellow mustard seeds
  10. 1 teaspoon dried thyme
  11. 1 teaspoon dried tarragon
  12. 350g plain flour
Instructions
  1. Place all spices and herbs into bowl.
  2. Blitz on speed 10 for 30 seconds. Scrape down. Repeat. You are wanting a fine grind.
  3. Add flour and blitz on speed 10 for 20 seconds.
  4. Have a taste of your flour. You can tweak the quantities used to suit your tastes. Add additional flavour of needed and blitz again on speed 10 for 30 seconds to ensure its well combined. If you feel the flavours are too intense you can add more flour.
  5. Pour 1/3 of the flour onto a plate.
  6. Coat chicken pieces in egg and then flour. I then put them in egg and then flour again. This gives it a real crispy coating. Double coating is the key to really krispy chicken but not essential.
  7. Place oil into pan on a medium heat. You need enough oil to shallow fry your pieces..
  8. Fry about 10 little pieces at a time. Don't overload the pan.
  9. Cook until white and cooked through. The time will vary on the size of your pieces but it was about 3 mins each side. Just watch them.
  10. Drain on paper towel.
Notes
  1. Use rice flour in place of flour for a gluten free version.
  2. If you are unable to have egg, buttermilk is a good substitute.
  3. These can be cooked in an oven or air fryer if preferred.
  4. This may be peppery for some so you can reduce the pepper by half.
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