Popcorn Chicken

Here’s What You will Need

This fried chicken recipe uses a buttermilk-based marinade to tenderize the meat and infuse it with tons of flavor. Here’s what you will need to make it:

• Chicken: Boneless, skinless chicken thighs or breasts both work well here. Thighs are juicier and more preferable IMHO, while breasts are easier to dice into even cubes.
• Marinade: Buttermilk with a little pickle brine (though that’s optional) plus some of the not-so-secret spice blend.
• KFC Copycat 11 herbs and spices: Conolel Sanders keeps the actual list a closely-guarded secret but here’s my list for that classic Southern-inspired flavor! Dried basil, thyme, oregano, celery salt, mustard powder, sweet paprika, salt, white pepper, onion and garlic powder,
• Flour, cornstarch, baking powder and baking soda. Sifting these ingredients together helps combine and aerate the flour mixture. I also add a generous amount of the seasoning blend for an extra flavor boost.
• You will also need some neutral oil such as canola, vegetable or sunflower oil to fry up the chicken. We won’t be needing tons as we will be shallow-frying.

How to Make Popcorn Chicken

Marinate the chicken

1. Dice the chicken into small bite-sized cubes, discarding any fatty bits if using chicken thighs.
2. Combine the buttermilk, pickle bring if using and 2-3 tablespoons of the seasoning in a large container or ziplock bag. Add the chicken and stir to combine then marinate for 6-12 hours in the fridge. The longer you marinate the chicken the more tender and flavorful it will become so don’t rush it.

Make the coating and dredge chicken

1. Combine all the spices and herbs for the seasoning blend. Sift together the flour, cornstarch, baking powder, baking soda and a tablespoon of the seasoning and spread out on a large platter.
2. Drop the chicken pieces into the flour, spreading them out and working in batches if needed. Turn them over so that they are well coated on all sides – the buttermilk will act as our glue so we won’t be needing any eggs here.
3. Leave the chicken to rest for at least five minutes, and up to 10, in the flour. That way some of the coating will be absorbed into the buttermilk and create the crispiest results with that popcorn-style texture.

Shallow-fry the popcorn chicken

1. Heat about 2 inches of oil in a large skillet or wok. You want the oil to reach at least 350°F (180°C) before you can start frying the chicken, check with an instant-read thermometer.
2. Drop a few pieces of chicken into the oil at a time, using tongs or these convenient kitchen tweezers. Cook for about a minute per side or up to three minutes total for slightly larger pieces. You want the chicken to be a deep golden-brown color.
3. Set aside on a wire rack set over a paper towel-lined plate – this will help any oil to drain and keep the chicken crispy.
4. Continue cooking the chicken, in batches, until you have used it all up. It’s important not to overcrowd the pan – the oil temperature will drop and chicken won’t cook properly.

Serving Suggestions

Serve warm with a variety of dips such as mayonnaise, sriracha, mustard, ketchup, hot honey and barbecue sauce. Pile the chicken into colorful plastic baskets or even little popcorn bowls for a fun presentation. Finger licking good indeed.

Pair with fries and coleslaw for a comfort food platter that will have your family hooked! Or pile popcorn chicken in wraps with lettuce or slaw for a quick lunch.