Chicken fillet popcorn with crispy crust

Wash the chicken fillet. Wet it with a napkin and clean it from the films. Then cut the fillet into equal pieces measuring 2 by 3 centimeters. Do not chop the chicken large, it may not be fried.

Transfer the meat to a dry bowl. Sprinkle it with spices and fine salt, mix. Leave the chicken for 20 minutes to marinate.

Mix flour with fine salt and spices. For the recipe, ready-made seasoning for chicken or a mixture of black pepper, paprika and garlic powder is suitable. Bread each piece of fillet in ready-made flour breading.

Shake off excess flour from our popcorn blanks. Now dip the chicken in natural yogurt. You can pour the yogurt into a wide dish so that you can bread a large batch of blanks at once.

Now roll the blanks again in the flour mixture. Thanks to the double breading, the meat will remain juicy, and the crust on the popcorn will turn out to be golden. Put the blanks on the wire rack and leave to dry for 15 minutes. This step is also necessary for getting a crispy chicken.

In a frying pan with high sides, a ladle or deep fryer, heat the oil. Let's put a toothpick in it. When the oil begins to bubble around the toothpick, it has reached the required temperature. Carefully lower the popcorn blanks into the fryer. We will fry them until a delicious golden hue. It is convenient to cook popcorn in small portions.

Using a slotted spoon, remove the fried chicken popcorn from the hot oil and put it on napkins.

We will serve the appetizer hot with hot sauce or ketchup. You can store chicken popcorn in the refrigerator in a tightly sealed container and reheat it in the microwave before serving.
Enjoy your meal!