Popcorn Coated Chicken Strips with a Fresh Relish

Made butter flavoured popcorn yesterday. This morning I woke up thinking, what I should do with the left overs-and guess what-it went into everything I made for lunch.
My all time faourite is any fresh salad-today I put some purple cabbage, a sprig or two of mint, two onions, a few peanuts,a green chilly,salt, cayenne pepper,black pepper powder and the left-over popcorn and gave it a blitz. Keep it fresh and crunchy and do squeeze a fresh lime over it. I have also added some red apples. Set it in the fridge and use it when you serve your other dishes.

The Popcorn chicken strips-I've taken boneless breasts and cut them into strips of an inch or two. marinate them well in plum sauce, ginger-garlic paste,salt, pepper, lemon juice, some dry thyme and dry parsley. Rub the strips in the marinade and set it aside.

In a separate bowl beat two eggs with pepper and keep. I have not added salt as the chicken strips have salt, also my home-made breadcrumbs have salt.

The breadcrumbs were made with unwanted pieces of brown bread, salt, oregano,dry red chillies and some left-over popcorn in my processor. They will be slightly coarse and that's good-gives it a very home-made look and texture. Spread this in a separate plate near the beaten eggs for coating it easily onto the strips.

Dip each strip into some flour,then take it out and dip it into the beaten eggs and then into the breadcrumbs. Thus coat each and every chicken strip and keep it aside.

Once the oil in your deep fryer/saucepan is nice and hot, slid these breadcoated babes into the oil. Allow it to turn brown on both sides, Remember the chicken was not cooked earlier on so ensure that perfect cooking takes place here. Extract the strips once they are done and place them on paper napkins to drain off any excess oil.
Serve these with any dips/salads/sauce of your choice.

I have served mine with that fresh purple with popcorn cabbage and tomato sauce.