Popcorn Chicken – Better than KFC!

If you’re craving a crispy, delicious snack, look no further than this homemade popcorn chicken recipe! This dish is not only easy to make, but it’s also a fantastic alternative to the fast food classic. With tender chicken pieces coated in a crunchy, flavorful breading, you’ll want to make it again and again.

Why Make This Recipe

This popcorn chicken is better than KFC for several reasons. First, you can control the quality of ingredients—you’ll know exactly what you’re eating! Second, making it at home means you can customize the flavors to match your taste. Plus, this recipe brings the joy of homemade fried chicken into your kitchen without any complicated techniques.

How to Make Popcorn Chicken

Making popcorn chicken is simple and fun! Here’s how to do it,

Ingredients:

500g / 1lb chicken breast (skinless boneless, tenderloin or boneless thighs)
3/4 cup buttermilk
1 1/2 tsp cooking salt / kosher salt
1 large egg (~50 – 55g, 2 oz in shell)
1 1/2 cups flour (plain / all-purpose)
1/2 cup corn flour / cornstarch (makes it crispy!)
1 tsp cooking salt / kosher salt
1/2 tsp celery salt (sub 1/4 tsp extra salt)
1 tsp black pepper
1 tsp regular paprika (aka sweet paprika, not hot or smoked)
1 tsp dried thyme (crushed with fingers to make it finer)
1 tsp dried oregano (crushed with fingers to make it 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 (2.5 cm / 1" depth)
1/2 batch honey mustard dipping sauce
Ketchup or tomato sauce

Directions:

Cut the chicken into small 1.25 cm / 1/2" cubes.
In a bowl, whisk together the buttermilk, salt, and egg to create the marinade. Add the chicken, stir to coat, and refrigerate for at least 1 hour (no longer than 24 hours).
In a separate bowl, mix the flour, corn flour, and all the spices together to make the breading.
Drizzle a bit of the marinade into the flour mixture and rub it with your fingers to create clumps that will become crunchy.
Heat oil in a large pot to 180°C / 350°F.
Coat the chicken in the flour mixture and fry for about 2 – 2.5 minutes until golden brown.
Drain on paper towels and keep warm in the oven.

How to Serve Popcorn Chicken

Serving popcorn chicken is all about having fun! You can place the crispy bites in popcorn boxes for a cute presentation. Pair them with your favorite dipping sauces like honey mustard, ketchup, or ranch for a delectable experience.

How to Store Popcorn Chicken

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven to regain their crispy texture instead of microwaving.

Tips to Make Popcorn Chicken

For a more intense flavor, let the chicken marinate overnight.
Ensure your oil is hot enough before frying to achieve a crispy exterior.
Use a mix of fresh herbs for added flavor if you prefer!

Variation

You can add spices or herbs according to your taste. For example, try adding some chili powder for a spicy kick or replace regular paprika with smoked paprika for a different flavor.

FAQs

Q: Can I use frozen chicken?
A: Yes, but make sure to thaw it completely before marinating.

Q: How do I know when the oil is hot enough?
A: You can drop a small piece of bread in the oil. If it bubbles and rises, the oil is ready.

Q: Can I bake the popcorn chicken instead of frying?
A: Yes, you can bake the chicken at 200°C (400°F) for about 20-25 minutes, flipping halfway through.

Enjoy making this easy and delicious popcorn chicken at home! Your taste buds will thank you!