Seasoned Chick’n Poppers


Preparation info

  • Makes around


    • Difficulty


Appears in



By Jack Monroe

Published 2019

  • About

I made these for brunch for myself and Mrs J one weekend morning, full of a cold and too grumpy to pop to the local shop, I ransacked my kitchen cupboard to see what I could find. A carton of silken tofu and a little seasoned flour later and these tiny morsels of joy were born. We both agreed it was a mighty fine brunch, and so moreish that we weren’t hungry again until dinnertime! I based the coating on a simplified blend of the eleven herbs and spices made famous by Colonel Sanders, but of course, that being a secret recipe, I can’t say for sure that it’s completely correct! If you find yourself missing any of the herbs or spices listed here, simply leave them out – the end result will still be delicious. The seasoning makes far more than you need for this recipe, but it does keep for a couple of months in a clean airtight jar and can be used for all manner of delights (see Tip).