Chicken Popcorn
Boneless Chicken Breast	g
Lemon Juice	tbsp
Lemon Zest	tsp
Greek Yoghurt	g
Bread Crumbs	g
Panko Bread Crumbs	g
Kosher Salt	tsp
Cayenne Pepper	tsp
Olive Oil	tbsp
Coriander Ranch
Greek Yoghurt	g
Buttermilk	tbsp
Fresh Coriander	tbsp
Garlic Powder	tsp
Onion Powder	tsp
Salt & Pepper to taste

1. Rinse the chicken breasts under cold water, pat dry and cut into 3×3 cm cubes. In a bowl, whisk together the lemon juice, lemon zest and yogurt. Add the chicken cubes and toss well to coat.
2. Preheat the oven to 190 ºC and line a baking sheet with parchment paper.
3. Add the breadcrumbs, panko, salt and pepper to a medium-sized bowl. Stir to combine.
4. Remove each piece of chicken from the yoghurt mix, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary, use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.
5. For the ranch, wash the coriander, shake dry, pluck the leaves from the stems, and finely chop. combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.
6. Serve the chicken topped with flaky salt, fresh cilantro, limes, and the coriander ranch for dipping.

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