Popcorn Chicken with Avocado Boats and Healthy Ranch Dressing

Thu, 4 May 2017

Aisling Larkin from Foodoppi was in the kitchen with this delicious recipe. 

Ingredients

  •       2 chicken fillets

    •       2 teaspoons smoked paprika

    •       1 teaspoon onion powder

    •       1 teaspoon garlic powder

    •       1 large egg

    •       150g cornflakes

Healthy Ranch Dressing

    •       2 tablespoon Greek yoghurt

    •       1 tablespoons low mayonnaise

    •       1 tablespoon cold water

    •       1 teaspoon dried dill

    •       1 teaspoon fresh parsley

    •       ¼ teaspoon onion granules

    •       ¼ teaspoon garlic powder

Avocado Boats

    •       Baby Gem Lettuce

    •       8 Cherry Tomatoes

    •       1/2 lime Juice

    •       1 ripe Avocado

 

Cook Your Chicken

   1     Preheat the oven to 180oc. Line an oven tray with greaseproof paper.

   2      Miss en Place: Using a scissors chop the chicken into bite size pieces  – 3cm x 3cm.

   3     Open 3 freezer bags. Bag 1: pop in all the spices and the chopped chicken. Bag 2: Crack it in the egg and smush it up. Bag 3: pop in the                  cornflakes and crush them with your hands.

   4     Toss the chicken in the spices, then move the chicken to Bag 2 and coat in the egg. This acts like glue.

   5     Cut a hole in the end of freezer bag 2 and drain out any excess egg and discard.

   6     Then scoop the chicken out and pop in with the crushed cornflakes. Toss it all around until the chicken is coated with the corn flakes.

   7     Open the bag and pour onto the tray.

   8     Bake for 15 mins. To check remove the largest piece of chicken and cut it in half. If the chicken is the colour white the whole way through then the chicken is fully cooked and ready to heat. If the chicken is the colour pink return it to the oven for another 5 minutes and check again.

Now for the Ranch Dressing

It is this simple  – Put all the ranch ingredients into a bowl and mix together!! TA DA !

Avocado Boats

   •     Cut the avocado in half. Remove the stone and using a spoon scoop out the flesh.  Chop into small pieces.

   •     Squeeze the lime juice over the avocado. Wash and cut the cherry tomatoes into quarters. Mix into the avocado.

   •     Remove the baby gem lettuce leave from the stalk. Wash and dry. Then place onto a large serving plate.

   •     Spoon some avocado mix onto each lettuce leave, then put some popcorn chicken on top, then drizzle the ranch dressing on top.

Stuff You’ll Need

  •   Oven tray with greaseproof paper

    •       oven gloves

    •       scissors

    •       3 freezer bags

    •       measuring spoons / teaspoon

    •       chopping board

    •       knife

    •       2 bowls