Chipotle Popcorn Chicken

In a mixing bowl combine the chipotle paste, honey, paprika and garlic granules and stir together.

Add the chicken and stir until fully coated. Cover the bowl with cling film and pop in the fridge for a minimum of 1 hour. For a more intense flavour leave overnight.

Place the bread into a food processor and blitz into fine breadcrumbs. Pour out onto a plate.

Preheat the oven to 180°C and line a baking tray with non-stick baking paper.

Remove the chicken from the fridge and dip each chicken piece into the breadcrumbs, completely coating on all sides.

Place the coated nuggets on the baking tray and pop them into the oven. Cook for 15 minutes, turn the nuggets over, then cook for a further 15 minutes until the nuggets are crispy and golden. To test that the chicken is cooked, cut a piece in half. The juices should run clear and there should be no pinkness.

Serve with your choice of accompaniment.