One of the best things that I found during my #fdbloggerfriends series was the recipe from Jess and Josh Cook for their BBQ Honey Popcorn Chicken. We’ve thoroughly enjoyed it at home and I’ve made my own changes to the original recipe which you can find on https://jessandjoshcook.com/.
I didn’t have the ingredients to make the BBQ sauce but I found it just as delicious served with a lot of fresh lemon juice and sweet Thai chilli sauce. However do feel free to make the sauce from Jess and Josh Cook!
The coating for these is cornflakes which get wonderfully crunchy and toasty, adding a different flavour dimension however they should be unsweetened and not flavoured or it would ruin it. A tip for the pane-ing (the French term for coating in flour, egg and breadcrumbs) is to keep a dry hand and a wet hand or you end up with a mess!!
500g boneless chicken thigh, chopped into bitesize pieces
100g plain flour
1/4 tsp Himalayan salt
1/4 tsp garlic powder
1/4 tsp ground black pepper
2 tsp smoked paprika
1/2 tsp Himalayan salt
1 tsp ground black pepper
2 tsp garlic powder
1/2 tsp dried chilli flakes
In a shallow dish, mix together the flour with the quarter teaspoon measures of the salt, garlic powder and pepper. Use your finger to mix it together.
In another dish, whisk together the egg with a small pinch of salt and pepper.
Place the cornflakes with all of the remaining spices, salt and pepper into a ziplock sandwich bag and use your hands or a rolling pin to crush the cornflakes up into a mixture of powder, crumbs and cornflake pieces. Pour into a large bowl.
Preheat the oven to 190C. Line a baking tray with parchment.
Use one hand to coat the chopped chicken thigh in the seasoned flour and transfer to the egg.
Use your other hand to mix the coated chicken in the egg and then lift up the chicken, allowing the excess egg to drop off, and dropping into the seasoned cornflakes.
Again with the dry hand, coat the chicken thighs in cornflakes, applying pressure where necessary. Place into the baking tray, leaving some space.
Bake for 25 minutes until the coating has browned and the chicken is cooked through – check with a thermometer or by making sure that the flesh is all white.
Note we fried the chicken, which we cooked already, and it worked just the same, although the chicken needs to be drained on a paper towel!