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Ingredients

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Directions

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  • Remove any unpopped popcorn kernels. Put the popcorn in a food processor; cover and pulse until coarsely ground. Place the popcorn in a shallow dish and add thyme, salt, and pepper.

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  • Place the egg in another shallow dish; add 1 tablespoon water and beat lightly with a fork. Place flour in another shallow dish.

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  • Dredge the chicken in the flour to coat, shaking off excess. Dip the chicken in the egg mixture, then in the popcorn mixture to coat.

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  • Put the butter and oil in a large skillet over medium-high heat. Add chicken and cook 10 to 12 minutes or until chicken is cooked through (170°), turning occasionally to brown evenly. Reduce to medium heat if necessary. Serve with lemon wedges.

Nutrition Facts

249 calories; total fat 9g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 4g; cholesterol 126mg; sodium 238mg; potassium 377mg; carbohydrates 12g; fiber 2g; sugar 1g; protein 30g; trans fatty acidg; vitamin a 194IU; vitamin c 23mg; thiaminmg; riboflavinmg; niacin equivalents 13mg; vitamin b6 1mg; folate 24mcg; vitamin b12 1mcg; calcium 40mg; iron 2mg.

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