KFC Style Chicken Popcorn
KFC Style Chicken Popcorn
Ingredients
To Marinate
- 300 grams boneless chicken, cut into bite-sized pieces
- to taste salt
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 2 teaspoons paprika powder
- 1 teaspoon vinegar, or lemon juice
- 1/4 cup buttermilk, (milk + vinegar)
- 1 teaspoon oregano, or mixed dry herbs
- 2 teaspoons hot sauce
For the Coating
- 1 cup all purpose flour
- 1/2 cup corn flour
- 1 teaspoon garlic powder
- 1 teaspoon black pepper powder
- 1 teaspoon paprika powder
- to taste salt
- 1 teaspoon baking powder, for extra crispiness
- as needed oil, for frying
Instructions
- 1
Cut the 300 grams of boneless chicken into bite-sized pieces on a cutting board.
⏱️ 5 min
- 2
Transfer the cut chicken pieces into a mixing bowl.
⏱️ 1 min
- 3
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.
⏱️ 3 min
- 4
Thoroughly mix all the ingredients with the chicken pieces until well combined. Ensure each piece is coated.
⏱️ 3 min
- 5
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.
- 6
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.
⏱️ 3 min
- 7
Whisk the dry coating ingredients together until evenly mixed.
⏱️ 1 min
- 8
Remove the plastic wrap from the marinated chicken.
⏱️ 1 min
- 9
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).
⏱️ 5 min•🌡️ 350
- 10
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.
⏱️ 5 min
- 11
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.
⏱️ 5 min•🌡️ 350
- 12
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.
⏱️ 2 min
- 13
Repeat steps 10-12 with the remaining chicken until all pieces are fried.
⏱️ 5 min
- 14
Transfer the fried chicken popcorn to a serving plate. Serve immediately, optionally with your favorite dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
KFC Style Chicken Popcorn
To Marinate
- 300 grams boneless chicken, cut into bite-sized pieces
- to taste salt
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 2 teaspoons paprika powder
- 1 teaspoon vinegar, or lemon juice
- 1/4 cup buttermilk, (milk + vinegar)
- 1 teaspoon oregano, or mixed dry herbs
- 2 teaspoons hot sauce
For the Coating
- 1 cup all purpose flour
- 1/2 cup corn flour
- 1 teaspoon garlic powder
- 1 teaspoon black pepper powder
- 1 teaspoon paprika powder
- to taste salt
- 1 teaspoon baking powder, for extra crispiness
- as needed oil, for frying
Instructions
- 1
Cut the 300 grams of boneless chicken into bite-sized pieces on a cutting board.
⏱️ 5 min - 2
Transfer the cut chicken pieces into a mixing bowl.
⏱️ 1 min - 3
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.
⏱️ 3 min - 4
Thoroughly mix all the ingredients with the chicken pieces until well combined. Ensure each piece is coated.
⏱️ 3 min - 5
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.
- 6
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.
⏱️ 3 min - 7
Whisk the dry coating ingredients together until evenly mixed.
⏱️ 1 min - 8
Remove the plastic wrap from the marinated chicken.
⏱️ 1 min - 9
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).
⏱️ 5 min•🌡️ 350 - 10
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.
⏱️ 5 min - 11
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.
⏱️ 5 min•🌡️ 350 - 12
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.
⏱️ 2 min - 13
Repeat steps 10-12 with the remaining chicken until all pieces are fried.
⏱️ 5 min - 14
Transfer the fried chicken popcorn to a serving plate. Serve immediately, optionally with your favorite dipping sauce.
⏱️ 1 min