Real Popcorn ChickenJune 15, 2012
I made this Popcorn Chicken last week and was in awe. Why had I never thought of using popcorn before in coating chicken strips? Well, that has changed and I’m never going back!
The popcorn gives the chicken a nice little crunch. I really also liked the flavor from the thyme. I don’t use it that much, so I wasn’t sure what to expect. It was good!
These are cooked on the stove instead of in the oven, which I like, especially since it’s been getting warmer out. I hate to turn on my oven during the summer, and since I love to bake, that’s a tough thing.
Real Popcorn Chicken
recipe from Parents Magazine
- 3 cups popped popcorn
- 1 T fresh thyme
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 egg
- 1 T water
- 3 T whole wheat flour
- 1 lb. skinless, boneless chicken breast, cut into 2-inch pieces
- 1 T butter
- 1 T olive oil
- Remove any unpopped popcorn kernels from popcorn. Put the popcorn in a food processor and pulse until coarsely ground. Place the popcorn in a shallow dish, along with the thyme, salt, and pepper.
- In another shallow dish, add the egg and water, and beat lightly with a fork.
- In another shallow dish, place the flour.
- Dredge the chicken in the flour, shaking off an excess, then the egg mixture, and then the popcorn mixture to coat.
- Put the butter and oil in a large skillet over medium-high heat. Add chicken and cook 10-12 minutes or until fully cooked. Turn occasionally to brown.
— the Jilb