Crunchy Popcorn Chick*n

Popcorn Chick*n is a firm favourite for a quick and tasty takeaway alternative. If you want to make this dish healthier, try replacing the corn chip and flour mixture with polenta and adding a bit more spice- it works just as well but without the added fats.


The coating
100g Corn Chips 
4 Tbsp Plain Flour
2 Tbsp Oregano
1 Tsp Paprika
1 Tsp Garlic Powder
1 Tsp Onion Powder

The glue
½ Plant Based Milk
1 Tsp Apple Cider Vinegar
2 tbsp Hot Sauce

The base coat
½ Cup Plain Flour
NEXT! Chick*n Chunks
Salt and Pepper to season

Vegetable Oil


  1. Pace the corn chips in a bag or between two tea towels and crush until finely crumbed (you can also use a blender- but don’t over blend into a powder, as this will cause problems when frying)

  2. In a bowl or a large plate, mix together the corn chip crumbs; plain flour, and spices.

  3. In a different bowl, mix together the plant based milk and vinegar - let it sit for 5 mins before adding the hot sauce and mixing well.

  4. On a plate, sprinkle ½ cup of flour and season with salt and pepper. Add NEXT! Chick*n Style Chunks straight from the packet to the flour. Coat the chunks in the flour, making sure to completely cover.

  5. A few chunks at a time, drop the coated chunks into the spicy milk mixture, coating well, then immediately transfer into the corn chip mixture, making sure you cover every part of the chunk for best results. Once coated, lay to rest on a separate, clean plate while you complete the remaining chunks.

  6. Pre-heat a frying pan on a medium heat with a generous amount of oil and fry chunks until golden and crispy (can also be deep fried).

  7. Remove from oil and rest on paper towels to drain before serving.


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