3 cups plain popped popcorn
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
1 large egg, beaten
1 pound boneless, skinless chicken thighs, trimmed of fat, cut into 1 1/2-inch strips (used Tilapia fillets cut into strips)
3 tablespoons canola oil
1 tablespoon unsalted butter
Line a large baking sheet with foil or parchment. In a food processor, pulse popcorn, garlic powder and 1/4 tsp. salt until mixture resembles coarse bread crumbs. Transfer to a shallow bowl. Place flour in a second shallow bowl and egg in a third.
Dredge each chicken piece in flour, then in beaten egg, then in popcorn crumbs, turning to coat. Transfer to baking sheet and repeat with remaining chicken. Discard any leftover flour, beaten egg and popcorn crumbs when finished.
In a large skillet over medium-high heat, combine oil and butter. When butter has melted, add chicken, working in batches if necessary. Do not crowd skillet. Cook, turning once, until chicken is well-browned on both sides and cooked through, about 8 minutes total. Sprinkle with additional salt, if desired
3 tablespoon olive oil mayonnaise
2 tablespoon plain Greek yogurt
1 teaspoon lemon juice
1 teaspoon harissa mix/rub (bought it in Whole Foods)
2 tablespoon pickles, minced
salt and pepper to taste
green onion, minced for topping (optional)
Mix all ingredients. Season with salt and pepper. Top with minced green onions.
*This is for sure 100% Kid-friendly dish, both of boys love it. They liked the fact it is coated with popcorn. Just be careful when you processes the popcorn into breadcrumbs, it’s a bit messy it becomes very lite and fluffy and flies everywhere. I added the Harissa Dip for the kid’s at heart 🙂 enJOY!!!
Source: All You Magazine July 2012