4 cups cheddar cheese popcorn (75g)
4 slices wholegrain bread, torn
½ cup buttermilk
500g chicken tenderloins, trimmed
Cooking oil spray
Sweet chilli sauce, to serve (optional)
Process popcorn and bread in a food processor to form coarse crumbs. Place in a shallow dish. Pour buttermilk into a large bowl. Season with salt and pepper.
Add chicken to buttermilk. Mix well. One at a time, toss chicken in popcorn crumbs, pressing on to coat.
Place chicken on a large oven tray lined with baking paper. Spray both sides with oil.
Cook in a hot oven (200C) for 10 minutes. Reduce temperature to moderate (180C). Remove from oven. Turn chicken over. Return to oven. Cook for a further 10 to 15 minutes or until golden brown and chicken is cooked.
Serve with sweet chilli sauce (optional).
TIP! Chicken can be crumbed up to several hours ahead, cover loosely and refrigerate. If preferred cut chicken in half to make nuggets, cooking time will vary.