Introduction
Popcorn chicken is a beloved comfort food that offers a delightful crunch and tender chicken wrapped in a seasoned coating. With a buttermilk marinade that ensures juiciness, it’s perfect for snacking, entertaining, or enjoying as a meal. Follow this recipe to recreate the crispy goodness of this classic dish right in your own kitchen.
Detailed Ingredients with Measures
500g / 1lb chicken breast, skinless boneless, tenderloin or boneless thighs
Buttermilk Marinade:
3/4 cup buttermilk
1 1/2 tsp cooking salt / kosher salt
1 large egg (~50 – 55g, 2 oz in shell)
Popcorn Chicken Breading:
1 1/2 cups flour, plain / all-purpose
1/2 cup corn flour / cornstarch (makes it crispy!)
KFC 11 Secret Herbs and Spices:
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 (tiniest background warmth, doesn’t make it spicy)
To Fry:
2 1/2 – 3 1/2 cups canola oil (2.5 cm / 1″ depth), or vegetable or peanut oil
Dipping Sauce Suggestions:
1/2 batch Honey mustard dipping sauce
Ketchup, tomato sauce, sweet and sour sauce, pink sauce, BBQ, any other dipping sauce you love!
Prep Time
1 hour (for marinating)
Cook Time, Total Time, Yield
Cook Time: 2 minutes per batch
Total Time: 1 hour 10 minutes (includes marinating)
Yield: Approximately 4 servings
Enjoy making your homemade popcorn chicken, and don’t forget to dip it in your favorite sauce for an exciting flavor experience!
Detailed Directions and Instructions
MARINADE CHICKEN
Cut the chicken breast into small cubes, approximately 1.25 cm (1/2 inch) in size. In a large bowl, whisk together the buttermilk, cooking salt, and egg. Add the chicken cubes and stir until completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, but no more than 24 hours.
PREPARE BREADING
In a large bowl, combine the plain flour, corn flour, and all the KFC secret herbs and spices. Mix thoroughly to ensure even distribution. To create crunchy clumps, drizzle 3 tablespoons of the buttermilk marinade into the flour mixture. Use your fingers to rub and mix it in, creating small lumpy bits throughout the flour. This will result in extra crispy pieces when fried.
PREPARE TO COOK
Select a frying vessel: for beginners, a large saucepan or small pot, approximately 20 cm (8 inches) in diameter is recommended. More experienced cooks can use a larger pot or deep skillet, around 24 cm (9.5 inches) or larger. Ensure the vessel is heavy-based for safety and heat retention. Preheat your oven to 50°C (125°F) to keep the cooked chicken warm.
BREADING PROCESS
Using your left hand, pick up a handful of marinated chicken from the bowl. Scatter the chicken over the surface of the flour mixture. With a spoon, generously sprinkle flour over the chicken and toss it to coat thoroughly. Use your right hand to shake off any excess flour. Gently separate the chicken pieces and press the flour coating onto each piece. Spread the coated chicken on a tray. Repeat this process with the remaining chicken.
LAST MINUTE COAT
Just before frying, use your fingers to briefly re-toss the chicken you are about to cook in the residual flour on the tray. This helps to ensure the flour coating is fresh and that the pieces are not stuck together.
FRYING CHICKEN
Prepare a tray lined with paper towels for draining the cooked chicken and ensure the oven is preheated to 50°C (125°F) to keep cooked pieces warm. Pour canola oil into your pot to a depth of approximately 2.5 cm (1 inch) and heat it over medium-high until it reaches 180°C (350°F).
FRY THE CHICKEN
Once the oil is at the proper temperature, carefully place some coated chicken into a spider or use your hands to shake off excess flour before gently lowering it into the hot oil. Fry the chicken for 2 to 2.5 minutes, or until golden brown. Ensure to separate any chicken pieces that stick together during frying by gently moving them around halfway through the cooking time.
DRAIN AND KEEP WARM
Using a spider, scoop out the cooked chicken and place it on the paper towel-lined tray to drain excess oil. Keep the cooked chicken warm in the oven while you fry the remaining pieces.
SERVE THE CHICKEN
Present the popcorn chicken in fun popcorn boxes with a selection of dipping sauces such as honey mustard, ketchup, sweet and sour sauce, or BBQ sauce for added enjoyment.
Notes
Note 1
You can use other forms of chicken such as tenderloin or boneless thighs for this recipe.
Note 2
If you do not have buttermilk, you can substitute it with a mixture of yogurt and milk.
Note 3
Use cooking salt or kosher salt for suitable seasoning.
Note 4
The corn flour or cornstarch contributes to the crispy texture of the coating. Adjust the seasoning and spices to suit your taste preferences.
Note 5
Choose a vessel that is sturdy and maintains a consistent temperature for frying.
Note 6
This step ensures that the chicken pieces are coated again for optimal crispiness, especially if they have been sitting for a while.
Note 7
Ensure oil reaches the correct temperature to achieve a perfect fry without absorbing excessive oil.
Note 8
A spider is a kitchen tool with a wide mesh that allows excess flour to fall away easily while transferring the chicken.
Cook techniques
Marinating Chicken
To ensure the chicken is flavorful and tender, marinate it in buttermilk for at least 1 hour. This helps to break down proteins and adds moisture.
Preparing the Breading
Combine flour and corn flour/cornstarch with KFC secret herbs and spices in a large bowl. Drizzle some marinade over the mixture and rub it in with fingers to create clumpy bits, which will fry into crispy textures.
Dredging the Chicken
Take marinated chicken pieces, toss them in the breading mixture, and coat evenly. Make sure to shake off excess flour to avoid clumping.
Frying Technique
Heat oil to the correct temperature (180°C/350°F) for frying. Carefully lower the breaded chicken into the hot oil and fry for 2 to 2.5 minutes, until golden brown. Do not overcrowd the pan.
Draining and Serving
After frying, place the chicken on paper towels to drain excess oil. Keep cooked chicken warm in a preheated oven until ready to serve.
FAQ
Can I use yogurt instead of buttermilk for the marinade?
Yes, yogurt can be substituted for buttermilk; just thin it down with a little milk to reach a similar consistency.
How long can I marinate the chicken?
You can marinate the chicken for a minimum of 1 hour or up to 24 hours for optimal flavor.
What type of oil is best for frying?
Canola oil, vegetable oil, or peanut oil are all good options for frying due to their high smoke points.
Can I use other spices?
Yes, feel free to adjust the spices according to your taste preferences, but be aware that this will change the final flavor profile.
How do I store leftover popcorn chicken?
Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven for best results.
Conclusion
The popcorn chicken recipe delivers a crunchy and flavorful experience perfect for any occasion. By marinating the chicken in buttermilk and coating it with a special blend of herbs and spices, you achieve a delightful texture and taste. Whether served as an appetizer or a main dish, this popcorn chicken is sure to be a crowd-pleaser.
Honey Mustard Chicken Wraps
Combine the popcorn chicken with fresh lettuce, tomatoes, and honey mustard sauce in a wrap for a tasty meal.
Popcorn Chicken Salad
Toss the popcorn chicken over a bed of mixed greens, cherry tomatoes, and your favorite dressing for a satisfying salad.
Spicy Chicken Tacos
Use the popcorn chicken as a filling for tacos, topped with avocado, salsa, and a sprinkle of lime juice for a zesty kick.
Chicken and Waffles
Serve the popcorn chicken alongside waffles with maple syrup for a comforting Southern-style breakfast or brunch.
BBQ Chicken Sliders
Shred the popcorn chicken and mix with BBQ sauce, serving it on slider buns with coleslaw for a delicious handheld meal.
