2 skinless chicken breasts, cut into long thin strips
oil, for frying
For the dip
150ml lactose free cream
zest 1 lime and juice of ½
handful cilantro, chopped
Put the popcorn, gluten free bread or breadcrumbs and paprika in a food processor and blend until finely chopped. Tip into a wide, shallow bowl. Whisk the egg in a second bowl, and mix the gluten free flour with some seasoning in a third bowl.
Dip the chicken strips first into the seasoned gluten free flour, then into the egg mixture, and finally into the popcorn breadcrumbs – press the crumbs onto the chicken to help them stick. Continue until all the chicken pieces are coated, then chill for 30 mins, or up to 1 day. Mix together the ingredients for the dip in a small bowl.
When ready to cook the chicken, heat enough oil to just cover the surface of a large frying pan. Once hot, cook the chicken pieces for 2-3 mins on each side (in batches so you don’t overcrowd the pan) until golden and cooked through. Drain on kitchen paper. Serve warm with the dip on the side.