Jalapeño Popper Chicken Dippers

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  1. Mix the cream cheese, jalapenos, cooked bacon, sea salt, cheddar, mozzarella and chicken breasts together. Season to taste.
  2. Smooth into a 20cm square clingfilm lined tin. Set in the freezer until solid but not quite frozen - roughly 2 hours.
  3. Cut into squares.
  4. Place the flour, eggs and panko in separate bowls.
  5. Dip each of the squares in the flour and shake off the excess, then dip in the egg and finally in the panko to give them an even coating.
  6. Heat the oil to 170°C/340°F and fry them in batches of 3.
  7. Dip in BBQ sauce.