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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; 9 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 126 mg cholesterol; 238 mg sodium. 377 mg potassium; 12 g carbohydrates; 2 g fiber; 1 g sugar; 30 g protein; 0 g trans fatty acid; 194 IU vitamin a; 23 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 13 mg niacin equivalents; 1 mg vitamin b6; 24 mcg folate; 1 mcg vitamin b12; 40 mg calcium; 2 mg iron;

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