Popcorn Chicken Tenders

popcorn chicken tenders

This is much healthier (and a lot more fun) than taking the kids to KFC! They’ll love these popcorn chicken tenders and delicious pesto potatoes.

Prep time: 20 minutes

Cook time: 25 minutes

Servings: 6 people

Preparation

Preheat the oven to gas 4, 180°C, 160°C.

Peel the potatoes, cut them in half and place into a large pan filled with cold water.

Add two pinches of salt.

Bring the pan to a boil, reduce the heat and simmer until just tender for approx. 10-12 minutes.

Place the cooked popcorn in a blender and pulse a few times until you have a mix of small and fine crumbs.

Combine the blended popcorn with the breadcrumbs, thyme, salt and pepper and ask the kids to get involved by mixing them all together with a wooden spoon.

Set aside on a small tray until required.

Crack the eggs into a shallow bowl, add a pinch of salt and get the children to whisk until smooth – something they’ll love to do.

In another shallow bowl mix the flour with a pinch of salt.

Drain the potatoes and allow them to sit in the colander for a few minutes.

Add them back to the pan with the butter, pesto, salt and pepper and mix well.

Keep warm while you finish the popcorn chicken.

Place the chicken strips onto a tray or plastic chopping board.

Dab with kitchen towel to dry them slightly.

The kids will love this step – dip one of the chicken strips in the flour and salt mixture, tapping to dust off any excess.

Next, dip the strip in the whisked egg and then finally in the popcorn crumbs.

If you want an extra thick crust add another coating of egg and then popcorn.

Set aside. Repeat until all the chicken strips are coated.

Heat the vegetable oil in a frying pan over a medium heat and fry the strips until golden.

Remove from the pan and place onto a baking tray lined with nonstick baking paper. 

Bake in the oven for 7-8 minutes.

Reheat the new potatoes over a low heat.

Add the fresh basil and parsley and ask the children to mix well with a wooden spoon.

Serve the popcorn chicken onto plates with the pesto potatoes and a few wedges of lemon.

Ingredients

For the Chicken Popcorn

400g chicken tenders, cut into strips
50g popcorn, cooked
50g breadcrumbs
2 eggs
50g plain flour
1tsp thyme, dried
100ml vegetable oil
3 pinches salt
1 pinch black pepper
20g butter


For the Pesto Potato

600g new potatoes 
2tbsp green pesto
1tbsp basil leaves, torn
1tbsp parsley, torn
2 pinches salt
1 pinch black pepper
1 lemon, cut into wedges

Ingredients

For the Chicken Popcorn

400g chicken tenders, cut into strips
50g popcorn, cooked
50g breadcrumbs
2 eggs
50g plain flour
1tsp thyme, dried
100ml vegetable oil
3 pinches salt
1 pinch black pepper
20g butter


For the Pesto Potato

600g new potatoes 
2tbsp green pesto
1tbsp basil leaves, torn
1tbsp parsley, torn
2 pinches salt
1 pinch black pepper
1 lemon, cut into wedges

Preparation

Preheat the oven to gas 4, 180°C, 160°C.

Peel the potatoes, cut them in half and place into a large pan filled with cold water.

Add two pinches of salt.

Bring the pan to a boil, reduce the heat and simmer until just tender for approx. 10-12 minutes.

Place the cooked popcorn in a blender and pulse a few times until you have a mix of small and fine crumbs.

Combine the blended popcorn with the breadcrumbs, thyme, salt and pepper and ask the kids to get involved by mixing them all together with a wooden spoon.

Set aside on a small tray until required.

Crack the eggs into a shallow bowl, add a pinch of salt and get the children to whisk until smooth – something they’ll love to do.

In another shallow bowl mix the flour with a pinch of salt.

Drain the potatoes and allow them to sit in the colander for a few minutes.

Add them back to the pan with the butter, pesto, salt and pepper and mix well.

Keep warm while you finish the popcorn chicken.

Place the chicken strips onto a tray or plastic chopping board.

Dab with kitchen towel to dry them slightly.

The kids will love this step – dip one of the chicken strips in the flour and salt mixture, tapping to dust off any excess.

Next, dip the strip in the whisked egg and then finally in the popcorn crumbs.

If you want an extra thick crust add another coating of egg and then popcorn.

Set aside. Repeat until all the chicken strips are coated.

Heat the vegetable oil in a frying pan over a medium heat and fry the strips until golden.

Remove from the pan and place onto a baking tray lined with nonstick baking paper. 

Bake in the oven for 7-8 minutes.

Reheat the new potatoes over a low heat.

Add the fresh basil and parsley and ask the children to mix well with a wooden spoon.

Serve the popcorn chicken onto plates with the pesto potatoes and a few wedges of lemon.