If you and your family have a soft spot for fried chicken but don't like the grease and guilt, then you will love this recipe... Free range chicken strips coated in freshly popped popcorn and grilled in the oven until golden. Served with a classic Southern slaw. YUM!

30 Minutes. Free Range. So much fun to make. 

Serves 2.

400g free range chicken tenders
1/4 cup popcorn kernels
1/4 cup breadcrumbs & dried thyme (premixed)
1 free range egg
1/6 white cabbage (medium)
1 carrot
1 green apple
80g mayonnaise
2 tablespoons cider vinegar
2 teaspoons yellow mustard

Preheat oven
Preheat the oven grill, set on 220ºC. Shallow fried method can be used as an alternative. 

Make popcorn mix
In a small pot, add popcorn and enough oil to cover the base. Place on a medium heat, cover with a lid and let it cook until you hear all the kernels have popped then quickly pour into a bowl so it does not begin to burn. Finely chop or blend the popcorn into small pieces and combine with the breadcrumb mix, salt and pepper in a large bowl. 

Crumb chicken
Beat eggs in a bowl and place each piece of chicken firstly into the egg and then into the popcorn mix and coat well.

Cook chicken
Drizzle or spray olive oil on both sides of the chicken. Place on lined bake tray in oven grill on the second to top shelf. Grill for 5 minutes then turn and grill for 3 minutes on other side until golden.

Prepare slaw
While the chicken is cooking, thinly slice cabbage (use a mandolin if you have one). Grate the carrot and apple. Combine in a bowl with ¾ of the dressing provided.

To serve
Pile up the slaw salad alongside the popcorn chicken. Use remaining dressing to be used as a dipping sauce. 


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

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November 03, 2015 by Timothy Ryder
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