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Cut the 300 grams of boneless chicken into bite-sized pieces on a cutting board.

Transfer the cut chicken pieces into a mixing bowl.

Add the marinating ingredients to the bowl with the chicken: salt to taste, 1 teaspoon garlic powder, 1 teaspoon ginger powder, 2 teaspoons paprika powder, 1 teaspoon vinegar (or lemon juice), 1/4 cup buttermilk, 1 teaspoon oregano (or mixed dry herbs), and 2 teaspoons hot sauce.

Thoroughly mix all the ingredients with the chicken pieces until well combined. Ensure each piece is coated.

Cover the bowl with plastic wrap and allow the chicken to marinate in the refrigerator for at least 30 minutes. For best results, marinate for 2-4 hours.

While the chicken is marinating, prepare the coating: In a separate bowl, combine the dry coating ingredients: 1 cup all purpose flour, 1/2 cup corn flour, 1 teaspoon garlic powder, 1 teaspoon black pepper powder, 1 teaspoon paprika powder, salt to taste, and 1 teaspoon baking powder.

Whisk the dry coating ingredients together until evenly mixed.

Remove the plastic wrap from the marinated chicken.

Heat oil for frying in a deep pan or pot over medium-high heat. The oil should be deep enough to submerge the chicken pieces. Heat until it reaches approximately 350°F (175°C).

Working in batches, transfer several pieces of marinated chicken into the bowl with the dry coating mixture. Use a fork or tongs to toss and coat the chicken pieces thoroughly with the dry mixture. Ensure each piece is completely covered and has a craggy, textured coating.

Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes, or until they are golden brown and crispy, and cooked through.

Use a slotted spoon to remove the fried chicken popcorn from the hot oil, allowing excess oil to drain. Place them on a wire rack set over a paper towel-lined plate to keep them crispy.

Repeat steps 10-12 with the remaining chicken until all pieces are fried.

Transfer the fried chicken popcorn to a serving plate. Serve immediately, optionally with your favorite dipping sauce.


Cut the 300 grams of boneless chicken into bite-sized pieces on a cutting board.

Transfer the cut chicken pieces into a mixing bowl.

Add the marinating ingredients to the bowl with the chicken: salt to taste, 1 teaspoon garlic powder, 1 teaspoon ginger powder, 2 teaspoons paprika powder, 1 teaspoon vinegar (or lemon juice), 1/4 cup buttermilk, 1 teaspoon oregano (or mixed dry herbs), and 2 teaspoons hot sauce.

Thoroughly mix all the ingredients with the chicken pieces until well combined. Ensure each piece is coated.

Cover the bowl with plastic wrap and allow the chicken to marinate in the refrigerator for at least 30 minutes. For best results, marinate for 2-4 hours.

While the chicken is marinating, prepare the coating: In a separate bowl, combine the dry coating ingredients: 1 cup all purpose flour, 1/2 cup corn flour, 1 teaspoon garlic powder, 1 teaspoon black pepper powder, 1 teaspoon paprika powder, salt to taste, and 1 teaspoon baking powder.

Whisk the dry coating ingredients together until evenly mixed.

Remove the plastic wrap from the marinated chicken.

Heat oil for frying in a deep pan or pot over medium-high heat. The oil should be deep enough to submerge the chicken pieces. Heat until it reaches approximately 350°F (175°C).

Working in batches, transfer several pieces of marinated chicken into the bowl with the dry coating mixture. Use a fork or tongs to toss and coat the chicken pieces thoroughly with the dry mixture. Ensure each piece is completely covered and has a craggy, textured coating.

Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes, or until they are golden brown and crispy, and cooked through.

Use a slotted spoon to remove the fried chicken popcorn from the hot oil, allowing excess oil to drain. Place them on a wire rack set over a paper towel-lined plate to keep them crispy.

Repeat steps 10-12 with the remaining chicken until all pieces are fried.

Transfer the fried chicken popcorn to a serving plate. Serve immediately, optionally with your favorite dipping sauce.
