Popcorn Crusted Chicken

In a processor, pulse popcorn, garlic and 1/4 tsp. salt until mixture resembles coarse bread crumbs. Transfer to a shallow bowl. Place flour and egg in two separate bowls as well.

Coat each chicken piece in flour, then in beaten egg, then in popcorn crumbs, turning to coat. Transfer to a sheet and repeat with remaining chicken. Discard any leftover flour, beaten egg and popcorn crumbs when finished.

In a large pan over medium-high heat, combine oil and butter. When butter has melted, add chicken, working in batches if necessary. Do not crowd the pan. It will get messy. Trust me, I know.

Cook, turning once, until chicken is well-browned on both sides and cooked through, about 8 minutes total. Sprinkle with additional salt, if desired.

The recipe ends here if you are serving this at a kiddy party.

You can turn this into a grown up dish, with a quick coca cola barbecue sauce.

Combine the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer.

Simmer the sauce until reduced by 1/4, 6 to 8 minutes. Transfer the sauce to clean jars and let cool to room temperature, then refrigerate until serving. The sauce will keep for several months, refrigerated.

Pour this over the chicken strips or use it as a dipping sauce. Yumm!