Ingredients per serve


Popcorn Chicken

  • Buttermilk 500.0 ml
  • Cloves garlic, crushed 4.0 x
  • Chicken thigh fillets, cut into 2cm pieces 1.0 kg
  • Panko breadcrumbs 500.0 g
  • Sesame seeds 50.0 g

To Serve

This is a fun dish to have on the menu, with all the elements of the salad providing a crispy accompaniment to the crunchy, succulent popcorn chicken.



  1. Popcorn Chicken

    • Place the buttermilk and garlic in a large bowl. Season well. Add chicken and toss to coat. Cover and refrigerate for at least 6 hours or overnight.
    • Combine panko crumbs with sesame seeds.
    • Drain the chicken from the buttermilk. Working in batches, coat chicken in panko crumbs.
    • Deep-fry popcorn chicken in batches until golden and cooked through, then drain on paper towels.
  2. To Serve

    • Combine HELLMANN’S Ranch Dressing with KNORR Italiana Pronto Napoli GF.
    • Toss the cos, radish, onion, and cucumber together. Place the popcorn chicken in waffle baskets and drizzle with sauce. Serve with onion rings.