Ingredients:

500 g chicken strips

Batter
50 g plain flour
20 g potato starch
8 g rice flour
8 g cornflour
¾ tsp baking powder
⅛ tsp baking soda
⅜ tsp chicken seasoning powder
⅜ tsp onion powder
⅜ tsp dried parsley
60 ml oil

Coating
100 g Cornflakes
20 g breadcrumbs

Method:

  1. Make the batter by mixing together the plain flour, potato starch, rice flour, cornflour, baking powder, baking soda, chicken seasoning powder, onion powder and dried parsley.
  2. Add oil and stir well to combine until a thick, smooth batter is formed. If the batter is too thick, a few drops of water may be added.
  3. Make the coating by crushing the cornflakes by hand until quite fine and combining with the breadcrumbs.
  4. Coat chicken in batter, then in the coating, and arrange on the Cubie tray.
  5. Set Cubie oven to Healthy Fry with Preheat.
  6. Cook for 30 minutes or until chicken popcorns are golden brown and cooked through.