There’s something about the aroma of freshly popped popcorn that takes me back to my childhood—movie nights with family, the anticipation of the feature film. Now imagine that nostalgic scent combined with the savory crunch of perfectly seasoned popcorn chicken. It’s a snack that promises to transform any mundane evening into an unforgettable experience, much like discovering an unexpected plot twist in your favorite series.
Steps
- Preparation: Cut the chicken into small cubes, about 1/2 inch in size. Mix the buttermilk, salt, and egg in a bowl to create the marinade.
- Marinate: Add the chicken cubes to the marinade, ensuring they are well-coated. Refrigerate for at least 1 hour, but no more than 24 hours.
- Prepare Breading: In a large bowl, combine flour, cornflour, and the seasoning mix, which includes the “KFC 11 secret herbs and spices.” Drizzle 3 tablespoons of the marinade into the flour mixture and rub it in to form small clumps.
- Coat Chicken: Using your left hand, pick up a handful of marinated chicken and let the marinade drip off. Scatter the chicken over the flour mixture and use your right hand to toss and coat the chicken pieces thoroughly.
- Shake Off Excess: Shake off excess flour from the chicken pieces, ensuring they are well-coated but not overloaded with flour. Spread the coated chicken on a tray, leaving the excess flour for a final toss before cooking.
- Heat Oil: Fill a pot with oil to a depth of about 1 inch and heat to 180°C/350°F. Use a thermometer to check the temperature or test with a piece of breading.
- Fry Chicken: Carefully lower chicken pieces into the hot oil using a scoop or your hands, ensuring they do not stick together. Fry for 2-2.5 minutes until crispy and golden.
- Drain: Remove the cooked chicken from the oil and place it on a paper towel-lined tray to absorb excess oil. Keep them warm in a preheated oven while you cook the remaining batches.
- Serve: Serve the crispy popcorn chicken in a bowl or fun popcorn boxes. Optionally, pair with your favorite dipping sauces like Honey Mustard, ketchup, or sweet chili.
Ingredients
- 500g / 1lb chicken breast, skinless and boneless, or tenderloin or boneless thighs
- 3/4 cup buttermilk
- 1 1/2 tsp cooking salt / kosher salt
- 1 large egg
- 1 1/2 cups plain/all-purpose flour
- 1/2 cup corn flour / cornstarch
- 1 tsp cooking salt / kosher salt
- 1/2 tsp celery salt
- 1 tsp black pepper
- 1 tsp regular paprika (sweet paprika, not hot or smoked)
- 1 tsp dried thyme, crushed finer
- 1 tsp dried oregano, crushed finer
- 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)
- 2 1/2 – 3 1/2 cups canola oil, or vegetable or peanut oil (for a 2.5 cm / 1″ depth)
FAQ
- Can I use a different type of chicken for popcorn chicken?
- Yes, you can use any cut of chicken, such as breast, tenderloin, thighs, or drumstick meat. It’s best to choose cuts that can be easily cubed.
- What if I don’t have buttermilk?
- You can substitute buttermilk with yogurt mixed with milk or make your own by adding vinegar to milk. Non-dairy options include mixing non-dairy milk with yogurt and adding a little vinegar for acidity.
- Why is the popcorn chicken not suitable for air frying or baking?
- The recipe is specifically designed for shallow frying to achieve the desired crispiness. Modifications would be needed to adapt it for air frying or baking, which haven’t been determined yet.
- How do I prevent the chicken pieces from sticking together when frying?
- Ensure each piece is well-coated in flour, and use a scooper with holes to shake off excess flour before frying. Try to drop them one by one into the oil to avoid sticking.
- How can I keep the cooked popcorn chicken warm and crispy?
- Keep the cooked chicken warm in an oven preheated to 50°C/125°F while you finish frying the remaining batches. This helps maintain the crispiness until serving.
Tips
- Marinate for Tenderness: Ensure the chicken pieces are marinated in buttermilk for at least 1 hour. This helps keep the chicken tender and juicy, especially since the pieces are small and can dry out quickly when cooked.
- Use a Mix of Flour and Cornflour: Combining regular flour with cornflour in the breading ensures a crispy texture. Flour provides a nice golden color, while cornflour adds crunch.
- Manage the Frying Temperature: Use a thermometer to keep the oil at the right temperature (180°C/350°F). This prevents the chicken from becoming greasy and ensures the coating is crispy.
- Avoid Sticky Fingers: When breading the chicken, use one hand for wet tasks and the other for dry tasks. This will help avoid getting a thick batter clumped on your fingers.
Equipment
- style popcorn chicken recipe, here are the main equipment items you might need to purchase, which you can typically find on Amazon:
- Cooking Thermometer – Useful for accurately measuring the oil temperature when frying.
- Spider Strainer – A utensil ideal for safely removing fried chicken from hot oil.
- Heavy-Based Saucepan or Pot – Ensures even heat distribution for frying.
- Food Storage Containers – For marinating the chicken in buttermilk.
- Mixing Bowls – Large bowls for mixing marinade and breading ingredients.
