Popcorn chicken with Ramoulade sauce

popcorn chicken

1 tsp rosemary

1 tbsp paprika

1 1/2 lb boneless, skinless chicken breast

1/2 tbsp garlic powder

1 tsp black pepper

2 tbsp chilli pepper

3 cups crushed cornflakes

to taste salt

oil for deep frying

2 tbsp cornstarch

2 eggs

Ramoulade sauce

1 cup mayonaise

1 tbsp paprika

1 tsp black pepper

2 tbsp chilli pepper

2 tbsp milk

1 tsp garlic powder

to taste salt

In a medium saucepan heat oil for deep frying for 5minutes

Wash chicken breast and cut into bite sizes. In a medium bowl add chopped chicken breast, paprika, rosemary, garlic powder, chilli powder, black pepper and salt to taste and combine, add cornstarch and combine. leave for 2 minutes

Combine all the ramoulade sauce ingredients and refrigerate.

In a medium bowl whisk both eggs and set aside. In another medium bowl crumble cornflakes and set aside

Test the oil with a peice of chicken breast, if too hot lower flame to medium low

Dip all the chicken breast into the egg and mix.

Then add in into the crumbled cornflakes and mix until all sides are covered

Place all the covered chicken breast into to oil to fry until golden brown then removed

Serve with ramoulade sauce