Description
This Popcorn Chicken recipe offers a crispy, flavorful alternative to KFC’s version, using a buttermilk marinade and a secret blend of 11 herbs and spices in the breading to achieve a perfectly crunchy, golden bite-sized chicken. Fried to perfection and served with your favorite dipping sauces, this dish is ideal as a snack or main meal.
Ingredients
Units
Scale
Chicken
- 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 plain / all-purpose flour
- 1/2 cup corn flour / cornstarch
KFC 11 Secret Herbs and Spices
- 1 tsp cooking salt / kosher salt
- 1/2 tsp celery salt (or substitute 1/4 tsp extra salt)
- 1 tsp black pepper
- 1 tsp regular (sweet) paprika
- 1 tsp dried thyme, crushed
- 1 tsp dried oregano, crushed
- 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)
To Fry
- 2 1/2 - 3 1/2 cups canola oil (or vegetable or peanut oil), enough for 2.5 cm / 1" depth
Dipping Sauce Suggestions
- 1/2 batch Honey mustard dipping sauce
- Ketchup, tomato sauce, sweet and sour sauce, pink sauce, BBQ, or any dipping sauce you love
Instructions
- Marinate the chicken: Cut chicken into small 1.25 cm / 1/2″ cubes. In a bowl, whisk together buttermilk, egg, and salt. Add chicken pieces and stir to coat. Refrigerate for at least 1 hour, up to 24 hours.
- Prepare the breading mixture: In a large bowl, mix flour, corn flour, and all the herbs and spices (salt, celery salt, black pepper, paprika, thyme, oregano, onion powder, garlic powder, mustard powder, ginger powder, cayenne pepper). This mix will evenly coat the chicken with the signature flavor.
- Create crunchy clumps in breading: Drizzle 3 tablespoons of the marinade into the flour mixture and rub it with fingers to form many small lumpy bits throughout. These clumps fry up as extra crunchy bits, a secret to the perfect texture.
- Bread the chicken pieces: Using your left hand, pick up a handful of marinated chicken and scatter it into the breading mix. Spoon flour over and toss to coat. Use your right hand to shake off excess flour through your fingers. Spread coated chicken on a tray and repeat with remaining chicken.
- Freshen coating before frying: Just before frying, briefly toss the chicken you’re about to cook in the residual flour on the tray to refresh the coating and ensure pieces aren’t stuck together.
- Prepare to fry: Line a tray with paper towels for draining. Preheat oven to 50°C / 125°F to keep cooked chicken warm. Pour oil into a heavy-based saucepan or deep skillet to a depth of 2.5 cm / 1″ and heat over medium-high until reaching 180°C / 350°F.
- Fry the chicken: Using a spider or scoop, shake off excess flour and carefully lower the chicken pieces into hot oil. Fry for 2 – 2.5 minutes until golden, separating any stuck pieces halfway through for even cooking.
- Drain and keep warm: Remove fried chicken with a spider and spread on paper towels. Keep chicken warm in the oven while frying remaining batches.
- Serve: Enjoy popcorn chicken in popcorn boxes for fun, accompanied by honey mustard, ketchup, or your favorite dipping sauces.
Notes
- Use skinless, boneless chicken breast, tenderloins, or thighs depending on preference.
- Buttermilk can be substituted by mixing yogurt with milk in equal parts.
- Salt amount can vary; kosher salt is used in recipe for seasoning balance.
- The secret herb and spice blend mimics KFC’s famous flavor; adjusting cayenne pepper controls slight heat.
- Use a heavy-based pan for safety and consistent heat retention during frying.
- Re-coating chicken just before frying refreshes the breading for maximum crunchiness.
- Maintain oil temperature at 180°C/350°F to ensure crispiness without oil absorption.
- Oil can be filtered and reused but discard if it darkens or smells off.
- Fried chicken can be kept warm in a low-temperature oven to maintain crispness without drying out.
Nutrition
- Serving Size: Approximately 125g (1/4 of recipe)
- Calories: 380 kcal
- Sugar: 1.5 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 80 mg
