This homemade popcorn chicken is a crispy and flavorful alternative to KFC’s version, which tends to be soft and greasy. Marinated in buttermilk for tenderness and coated in a well-seasoned flour mixture, each bite is irresistibly crunchy. The recipe is straightforward, requiring only shallow frying, making it a great choice for anyone looking to perfect their frying skills.

Full Recipe:

Ingredients

For the Chicken and Marinade:

500g (1 lb) chicken breast or tenderloin, cut into 1.25 cm (½ inch) cubes
¾ cup buttermilk (or yogurt mixed with milk as a substitute)
1½ tsp cooking salt
1 large egg

For the Coating (Breading):

1½ cups plain/all-purpose flour
½ cup cornflour/cornstarch (for extra crispiness)

KFC-Style Seasoning:

1 tsp cooking salt
½ tsp celery salt
1 tsp black pepper
1 tsp regular (sweet) paprika
1 tsp dried thyme, crushed
1 tsp dried oregano, crushed
¾ tsp onion powder
2 tsp garlic powder
½ tsp mustard powder
½ tsp ginger powder
¼ tsp cayenne pepper (optional, for a mild kick)

For Frying:

2½ – 3½ cups canola, vegetable, or peanut oil

Directions

Marinate the Chicken:
- Cut the chicken into small cubes.
- In a bowl, whisk together buttermilk, salt, and egg.
- Add chicken and mix to coat. Cover and refrigerate for 1–3 hours (no longer than 24 hours).
Prepare the Coating:
- In a large bowl, mix the flour, cornflour, and all seasoning ingredients.
- Take 3 tbsp of the marinade and drizzle it over the flour mixture. Mix with your fingers to create small clumps (this helps with extra crispiness).
Coat the Chicken:
- Use one hand to lift the marinated chicken, letting excess marinade drip off.
- Scatter the chicken into the flour mixture. Toss and press the flour mixture onto the chicken to coat well.
- Shake off excess flour and place coated pieces on a tray.
Fry the Chicken:
- Heat oil in a pot or deep pan to 180°C (350°F).
- Fry in small batches for 2–2½ minutes until golden brown. Stir occasionally to prevent sticking.
- Remove with a slotted spoon and drain on a paper towel-lined tray.
- Keep cooked chicken warm in a low oven (50°C/125°F) while frying the remaining batches.
Serve:
- Enjoy hot with dipping sauces like honey mustard, ketchup, or barbecue sauce.
- Serve in paper cups or boxes for a fun snack-style presentation.

Nutrients (Per 100g Serving):

Calories: 280 kcal
Carbohydrates: 9.4g
Protein: 21.8g
Fat: 17.3g
Saturated Fat: 3.7g
Sodium: 589mg
Sugar: 1.5g

This popcorn chicken is crispy, flavorful, and incredibly easy to make—perfect for snacks, parties, or even a fun meal! 🍗✨

The Origin of Popcorn Chicken

Popcorn chicken is thought to have originated from Taiwan, where crispy fried chicken bites are a staple street food. The dish gained worldwide recognition when KFC introduced its version in the 1990s. The idea behind popcorn chicken was to create an easy-to-eat, bite-sized snack that retained all the delicious flavors of traditional fried chicken. Over the years, different cultures have put their own spin on the dish by incorporating unique seasonings and cooking methods.

Why This Recipe Stands Out

Unlike the fast-food version, this recipe ensures that every piece of chicken is crispy, well-seasoned, and free from excessive grease. The use of buttermilk in the marinade helps tenderize the chicken, while the flour and cornstarch combination provides an extra crunchy texture. Additionally, the homemade seasoning blend enhances the overall taste, making each bite irresistible.

The recipe requires only shallow frying, making it an excellent choice for those who want to practice their frying skills without using a deep fryer. Furthermore, it is customizable—you can adjust the spice level, seasoning, and even the type of flour to suit your preference.

The Secret to Crispy Popcorn Chicken

Achieving the perfect crunch in popcorn chicken depends on several key factors:

Marination: The buttermilk marinade not only infuses flavor but also tenderizes the chicken, ensuring it remains juicy inside.
Seasoned Flour Mixture: A combination of all-purpose flour and cornstarch creates the ideal crispy coating. Cornstarch is crucial as it absorbs less oil than flour, making the chicken light and crunchy.
Double Coating Technique: Adding a bit of the marinade to the flour mixture creates small clumps that adhere to the chicken, forming an extra crispy texture when fried.
Proper Frying Temperature: Maintaining an oil temperature of around 180°C (350°F) is essential. If the oil is too hot, the exterior burns before the inside is cooked. If too low, the chicken absorbs too much oil, making it greasy.

Versatility of Popcorn Chicken

One of the best things about homemade popcorn chicken is its versatility. It can be enjoyed as a snack, appetizer, or even a main meal when paired with sides like fries, coleslaw, or mashed potatoes. Some creative serving ideas include:

Dipping Sauces: Pair it with honey mustard, ketchup, barbecue sauce, or a spicy sriracha mayo for added flavor.
Toppings for Salads: Use popcorn chicken as a protein-packed topping for salads.
Tacos and Wraps: Wrap them in tortillas with lettuce, tomatoes, and a creamy dressing for a delicious meal.
Loaded Popcorn Chicken Bowl: Serve over rice with steamed veggies and a drizzle of your favorite sauce.

Healthier Alternatives

While frying gives the best texture, there are alternative methods for those looking for a healthier option:

Baking: Preheat the oven to 200°C (400°F), place the coated chicken pieces on a wire rack over a baking tray, spray lightly with oil, and bake for 20-25 minutes, flipping halfway through.
Air Frying: Arrange the chicken in a single layer in an air fryer basket, spray with oil, and cook at 200°C (400°F) for about 12-15 minutes, shaking halfway through for even crispiness.

Storage and Reheating Tips

Popcorn chicken is best enjoyed fresh, but if you have leftovers, proper storage and reheating will ensure they remain tasty.

Refrigeration: Store in an airtight container for up to 3 days.
Freezing: Place cooled popcorn chicken in a single layer on a tray, freeze for an hour, then transfer to a freezer bag. It can be stored for up to 2 months.
Reheating: To regain crispiness, reheat in an oven at 180°C (350°F) for about 10 minutes or in an air fryer for 5-7 minutes.

Common Mistakes to Avoid

To ensure your popcorn chicken turns out perfect, avoid these common pitfalls:

Skipping the marinade: Without marination, the chicken may turn out dry.
Overcrowding the pan: This lowers the oil temperature and results in uneven cooking.
Using low-quality oil: Canola, vegetable, or peanut oil are ideal for frying due to their high smoke points.
Not draining excess oil: Always place fried chicken on a paper towel-lined tray to remove excess oil.

Conclusion

Homemade popcorn chicken is a game-changer when it comes to crispy, flavorful snacking. With a tender buttermilk marinade, a well-seasoned coating, and the perfect frying technique, this recipe delivers the ultimate crunch and taste. Whether served as a snack, meal, or party appetizer, its versatility makes it a must-try. Plus, with healthier baking and air-frying options available, you can enjoy this delicious treat guilt-free. Skip the fast-food version and impress your family and friends with a homemade batch of irresistibly crispy popcorn chicken!

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