Crunchy popcorn chicken with honey mustard dip

• doses: Serves 4

Ingredientes

For the popcorn chicken:

600g boneless, skinless chicken thighs, cut into 3cm chunks

500ml low-fat buttermilk

3 garlic cloves, smashed

1 tsp dried basil

1 tsp dried oregano

½ tsp dried thyme

Pinch of cayenne pepper (optional)

Salt and black pepper

120g sour cream and onion crisps, crushed

60g butter, melted

For the honey mustard diip:

4 tbsp mayonnaise

2 tbsp honey

2 tsp Dijon mustard

2 tsp lemon juice

To serve:

Oven-baked chips

Instruções

1 Preheat the oven to 200°C/180°C fan/gas mark 6. Coat a wire rack with cooking spray and place on a baking tray.

2 In a large bowl, combine the chicken, buttermilk, garlic, basil, oregano, thyme, cayenne (if using) and some salt and peppen Set aside to marinate for at least 30 minutes.

3 Meanwhile, combine all of the ingredients for the dip in a small bowl. Set aside.

4 Drain the chicken pieces well, then dredge in the crushed crisps, pressing them on to coat. Place onto the prepared baking tray. Drizzle with the melted butter.

5 Place in the oven and bake for 20- 25 minutes or until completely cooked throughout, turning halfway through.

6 Serve immediately with potato wedges.