Crispiest-Ever Popcorn Crusted Chicken (Served 3 Ways) Sweet Chilli Wraps

Learn how to make the crispiest chicken with our crumbed chicken recipe. No breadcrumbs? No problem! Our crispy popcorn chicken crumbs recipe will do the trick! Simply blend popcorn with spices, dip in flour and egg before baking or frying the crispy chicken. This popcorn-crusted chicken can be used to crumb chicken strips, drumsticks, or wings to bring to life easy weeknight dinners. These crumbed chicken recipes make easy snacks, are a quick and easy lunchbox idea, and make easy game-day snacks or kid's party snacks too! Go ahead, upgrade your regular chicken dinner idea and give our crispy chicken recipe a try, you'll love this easy chicken coating!

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FULL RECIPE

Makes 4 of each variant
Hands-on time: 20 minutes each
Hands-off time: 25-30 minutes each

INGREDIENTS

For the popcorn crumb:
5 cups plain, unsalted popcorn
2 tsp (10g) Knorrox All-in-1 Chicken Flavoured Seasoning
cup cake flour
3 eggs, beaten

For the sweet chilli wraps:
2 (500g) chicken breasts
2 tbsp canola oil
4 tbsp sweet chilli mayonnaise
4 white wraps
1 large tomato, sliced
8 lettuce leaves

METHOD

For the popcorn crumb:

1. Pour the popcorn into a food processor and add in the Knorrox All-in-1 Chicken Flavoured Seasoning. Pulse the popcorn mixture until it resembles fine crumbs. Add into a wide-rimmed bowl and set aside. *Chefs Tip: No food processor? No problem! Put the popcorn in zip-seal bag and crush using a rolling pin!

2. Pour the flour and the beaten eggs each into 2 wide-rimmed bowls and set aside.

For the sweet chilli wraps:

3. Preheat the oven to 180C and line a baking tray with baking paper.

4. Cut the chicken breasts in half and then into strips, about 2cm thick.

5. Dip the chicken into the bowl with the flour and then into the beaten egg. Allow the excess egg to drip off. Dip the chicken strips into the popcorn crumb, ensuring to coat each one well. *Chefs Tip: Double coat them in the egg and crumb for a crispier crust!

6. Place the crumbed chicken strips on the baking tray and drizzle over the canola oil. Place the tray in the oven and bake the chicken strips for 15 minutes or until they are golden and crispy.

7. Once the chicken strips are baked, remove the tray from the oven and allow to cool slightly, about 5 minutes.

8. Scoop a tablespoon of the sweet chilli mayonnaise onto a wrap and spread it evenly over the wrap. Repeat with the other 3 wraps.

9. Place 2 lettuce leaves down the middle of a wrap and top it with of the sliced tomatoes. Add a of the chicken strips along the centre of the wrap and fold the bottom of the wrap over on itself. Roll the wrap tightly, ensuring that the bottom of the wrap is sealed. Repeat so that you have 4 filled wraps.

10. Transfer the wraps to a plate. Serve immediately and ENJOY!

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