Cajun Chicken Popcorn
- 40 grams Schwartz Blackened Cajun Seasoning
- 10 grams garlic powder
- 200 grams plain flour
- 300 grams egg, beaten
Preheat the oil in a fryer to 180°c.
Cut each chicken breast into bite size pieces (approx 1cm cubes).
In a separate bowl, mix together the Schwartz Blackened Cajun Seasoning, garlic, salt and pepper then add the chicken and mix thoroughly. Cover and chill if time allows so all the flavours mingle.
Prepare 3 shallow trays for dipping. 1 for egg, 1 for the seasoned flour and 1 ready for the coated chicken.
In small batches, dip the prepared chicken into the seasoned flour then into the egg, ensuring each piece is coated well. Dip again into the flour, ensuring it coats the chicken evenly and continue until all the chicken has been coated.
Add the chicken to the fryer in small batches and cook for 8-10 minutes until golden brown and cooked through.
Drain on kitchen paper and sprinkle with a little salt. Serve immediately with a mayonnaise dip.
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