Description
This Popcorn Chicken recipe features tender, juicy chicken pieces marinated in a flavorful buttermilk mixture, coated in a savory blend of flour and a secret mix of 11 herbs and spices, then fried to golden, crispy perfection. Perfect as a fun snack or appetizer, and served best with your favorite dipping sauces like honey mustard or ketchup.
Ingredients
Units
Scale
Chicken and Marinade
- 500g / 1lb chicken breast, skinless boneless, tenderloin or boneless thighs
- 3/4 cup buttermilk (or substitute with 1/4 cup yogurt whisked with 1/2 cup milk, or homemade buttermilk made by adding 3/4 tsp white vinegar to 3/4 cup milk)
- 1 1/2 tsp cooking salt / kosher salt
- 1 large egg (~50 - 55g, 2 oz in shell)
Popcorn Chicken Breading
- 1 1/2 cups plain / all purpose flour
- 1/2 cup corn flour / cornstarch
KFC 11 Secret Herbs and Spices Blend
- 1 tsp cooking salt / kosher salt
- 1/2 tsp celery salt (or substitute with extra 1/4 tsp salt)
- 1 tsp black pepper
- 1 tsp regular paprika (sweet paprika)
- 1 tsp dried thyme, crushed
- 1 tsp dried oregano, crushed
- 3/4 tsp onion powder
- 2 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp ginger powder
- 1/4 tsp cayenne pepper (optional for mild heat)
For Frying
- 2 1/2 - 3 1/2 cups canola oil, vegetable oil, or peanut oil (about 2.5 cm / 1 inch depth)
Dipping Sauce Suggestions
- Honey mustard dipping sauce (half batch)
- Ketchup, tomato sauce, sweet and sour sauce, pink sauce, BBQ, or any preferred dipping sauce
Instructions
- Prepare the Chicken: Cut the chicken into small 1.25 cm (1/2 inch) cubes suitable for bite-sized popcorn chicken pieces.
- Make the Buttermilk Marinade: In a bowl, whisk together the buttermilk, salt, and egg. Add the chicken cubes to this marinade, stir to coat all pieces thoroughly, then cover and refrigerate for at least 1 hour, but not longer than 24 hours.
- Prepare the Breading Mixture: In a large bowl, combine the all-purpose flour, corn flour, and all of the secret herbs and spices (salt, celery salt, black pepper, paprika, thyme, oregano, onion powder, garlic powder, mustard powder, ginger powder, and optional cayenne pepper) to create a flavorful, aromatic coating.
- Create Crunchy Clumps: Drizzle 3 tablespoons of the reserved buttermilk marinade into the flour and spice mixture. Use your fingers to rub it in and create small clumpy bits throughout the mixture, which fry up to add extra crunch to the chicken.
- Bread the Chicken Pieces: Using your left hand, pick up a handful of marinated chicken pieces and scatter them onto the breading mixture. Spoon breading over them and then toss lightly with a spoon to coat evenly. Shake off excess flour using your right hand and place coated pieces on a tray. Repeat until all chicken is coated.
- Freshen the Coating: Just before frying each batch, re-toss the chicken pieces on the tray with your fingers to refresh the flour coating and separate any pieces that may be stuck together due to moisture.
- Prepare to Fry: Line a large tray with paper towels for draining fried chicken. Heat oil in a heavy-based saucepan or deep skillet (~20 to 24 cm) to 180°C (350°F). Meanwhile, preheat your oven to 50°C (125°F) to keep cooked chicken warm.
- Fry the Chicken: Working in batches, pick up coated chicken and shake off any excess flour either in a spider strainer or with your hands. Carefully lower the pieces into the hot oil, making sure not to overcrowd the pan. Fry for 2 to 2.5 minutes or until golden and crispy, occasionally separating pieces as needed to prevent sticking.
- Drain and Keep Warm: Use a spider or slotted spoon to remove the cooked chicken from the oil and transfer onto the paper towel-lined tray to drain excess oil. Place the drained chicken in the preheated oven to keep warm.
- Serve: Serve the popcorn chicken warm, ideally in popcorn boxes for that fun experience, accompanied by your choice of dipping sauces such as honey mustard, ketchup, or BBQ sauce.
Notes
- Chicken choice: Breast is preferred for its ease of cutting and lean meat, but tenderloins or boneless thighs can also be used.
- Buttermilk substitute: Use 1/4 cup yogurt with 1/2 cup milk or make homemade buttermilk by adding vinegar to milk; non-dairy yogurt and milk can be used with added vinegar if needed.
- Salt adjustments: Halve salt when using fine table salt; increase slightly if using salt flakes. Crushing salt flakes helps with even seasoning.
- Breading: Cornflour adds crispiness, while all-purpose flour enhances golden color. Optional cayenne pepper adds mild heat.
- Frying vessel: Use a heavy-based saucepan or deep skillet about 20 cm for beginners or larger for experienced cooks to maintain stability and heat retention.
- Batch cooking: Toss the chicken in flour again if it sweats or darkens while waiting before frying to refresh coating.
- Oil temperature: Maintain 180°C (350°F) using a thermometer; test with a breading lump or chopstick bubble test.
- Spider utensil: Useful for draining fried pieces safely; if fine mesh spider not available, shake excess flour off before frying.
- Oil reuse: Oil can be reused 1-2 times; filter out flour bits and top up oil as needed. Beware of flavor carryover when frying different foods.
- Storage: Leftover popcorn chicken keeps 3-4 days refrigerated but loses crispiness; reheat quickly in a hot oven or by frying for short duration to restore texture.
Nutrition
- Serving Size: 125g (approx. 1 cup of popcorn chicken)
- Calories: 320 kcal
- Sugar: 1.5 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg
