INGREDIENTS
200 grams chicken breast, diced
200 grams panko breadcrumbs
6 tbsp flour
1 tbsp dried Herbs de Provence
1 tbsp paprika
1 tsp pink Himalayan salt
A pinch of black pepper
2.5 cups sunflower oil for frying
1 large egg
2 tbsp milk
For the dip
6 tbsp sour cream
2 tbsp ketchup
DIRECTIONS
Combine breadcrumbs, herbs de Provence, paprika and pepper in a bowl. Stir until well combined. Season chicken cubes with salt.
Coat each chicken piece in flour then dip it in egg and coat with breadcrumb mix. Make sure they are well coated with the breadcrumb mix.
Heat up the oil. Check if the temperature is hot enough by frying one breaded chicken piece first If it’s bubbling right after the chicken piece hits the oil, then it’s ready.
Deep-fry all of them when the oil is hot enough. Make sure the pieces have enough space for frying (depending on the size of you pan/pot, you might need to do this in several batches). This will take only several minutes. Popcorn chicken will float on the surface and have nice dark brown color.
Take them out with a slotted spoon and place on a plate lined with paper kitchen towel.
Serve in a baguette or with the dip (mix sour cream with ketchup).
Enjoy!
(Source: Happy Foods Tube)
