Hands down, this is the best popcorn chicken you will ever make! We guarantee that these will disappear just as fast as the takeaway version. Also check out our tasty ideas to flavour up the aioli.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
400 g skinless chicken breast fillets
⅓ cup flour
1 ½ cup panko breadcrumbs
2 Tbsp Gregg's Lemon Pepper Seasoning
1 large egg, beaten
Vegetable oil for frying
HEINZ [SERIOUSLY] GOOD™ Garlic Aioli or HEINZ [SERIOUSLY] GOOD™ Aioli with Olive Oil
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How do I make it ?
Cut the chicken into 3 cm square pieces. Line a baking tray with baking paper.
Put the flour onto a plate. On a separate plate, mix the panko crumbs and Gregg’s Lemon Pepper Seasoning.
Dip the chicken pieces into the flour then into the beaten egg and then coat in the seasoned panko crumbs. Place on the prepared tray while heating the oil.
Pour oil into a deep pan to a depth of 1 cm. Heat the oil over medium heat. Drop a few of the panko crumbs into the oil and if they sizzle and rise to the surface the oil is ready. Add the chicken in batches. Cook for approximately 6–7 minutes, turning regularly, or until the chicken is cooked and golden. Keep warm in a 120°C oven while cooking the remaining chicken.
Serve with HEINZ [SERIOUSLY] GOOD™ Garlic Aioli or HEINZ [SERIOUSLY] GOOD™ Aioli with Olive Oil.
Kraft Kitchen Tips!
1 Tbsp of your favourite pesto – basil, sundried tomato; or
1 Tbsp each of Finely chopped gherkins and sundried tomatoes; or
½ ripe avocado mashed; or
¼ tsp chilli paste – or more if you like it spicy; or
1-2 tsp good quality balsamic vinegar; or
1-2 Tbsp of your favourite chopped herbs – basil, parsley, dill.
Swap It Out
1 Tbsp each of finely chopped gherkins and sun-dried tomatoes
½ ripe avocado, mashed
¼ tsp chilli paste – or more if you like it spicy
1–2 tsp good quality balsamic vinegar
1–2 Tbsp of your favourite chopped herbs – e.g. basil, parsley, dill