Slice each chicken fillet through the middle so that you have two fillets from each breast, pop them on a chopping board, cover with cling film and gently beat with a rolling pin or other blunt instrument so that each fillet reaches a thickness of about 1cm.
In a food processor, or blender, pop in the breadcrumbs, popcorn and all the ground spices and a large pinch of salt.
Next you’ll need three bowls, in one tip in the flour, in the next pour in the eggs and in the third add the blended ingredients.
Take each piece of chicken and coat it in flour, then dunk it thoroughly in the egg and dip it in the masala popcorn mix. Why popcorn? It adds a delightful crunchy texture to the chicken.
In a large frying pan heat the oil to a high temperature testing whether it’s hot enough by tossing in a breadcrumb, if it fizzes frantically it’s ready to accept the chicken. Gently lower in each piece of masala coated chicken frying for approximately 3 to 4 minutes on each side allowing it to develop a toffee coloured tan and ensuring that the chicken is no longer pink in the centre. Remove from the pan and blot with kitchen paper. Serve hot.
This guilty pleasure is best enjoyed with two companions, Harissa fries and a sweet paprika raitha.