Popcorn Chicken
This Popcorn Chicken is crisp on the outside, tender on the inside and totally addictive! Forget KFC popcorn chicken, this homemade version is incredibly delicious and cooks in 2-3 minutes. Once you pop you won't be able to stop!
Servings: 6
Calories: 452kcal
Equipment
Ingredients
Secret Herb and Spices Seasoning
- 2 ½ tsp salt
- 1 tsp white pepper finely ground
- 1 tsp celery salt
- 2 tsp mustard powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried basil
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 tsp sweet paprika
Chicken & marinade
- 21 oz (600g) chicken thighs, skinless boneless
- 1 cup (250ml) buttermilk
- 2 tbsp pickle brine (optional)
- 1 tbsp of the seasoning blend
Flour Mixture
- 2 cups (260g) flour all-purpose / plain
- ½ cup (50g) cornstarch (cornflour)
- 1 tsp baking soda (bicarbonate of soda)
- 1 tsp baking powder
- 1 tbsp of the seasoning blend
You will also need
- neutral oil such as canola , vegetable or sunflower
Instructions
Make the seasoning blend
- Combine all ingredients in a small jar and mix well. Keep sealed until needed.2 ½ tsp salt, 1 tsp white pepper, 1 tsp celery salt, 2 tsp mustard powder, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp dried basil, 2 tsp dried thyme, 2 tsp dried oregano, 2 tsp sweet paprika
Marinate the chicken
- Dice the chicken into small bite-sized cubes, discarding any fatty bits if using chicken thighs.21 oz (600g) chicken thighs, skinless boneless
- Combine the buttermilk, pickle brine 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.1 cup (250ml) buttermilk, 2 tbsp pickle brine, 1 tbsp of the seasoning blend
Make the coating and dredge chicken
- When you are ready to cook, sift together the flour, cornstarch, baking soda and powder and seasoning. Spread out on a large platter.2 cups (260g) flour all-purpose / plain, 1/2 cup (50g) cornstarch (cornflour), 1 tsp baking soda, 1 tbsp of the seasoning blend, 1 tsp baking powder
- Working in batches, drop 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.
- 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. Give the chicken a quick stir and transfer onto a plate before frying.
Shallow-fry
- 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.neutral oil such as canola
- 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.
- 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.
- Keep any cooked chicken warm in a preheated oven (about 125°F / 50°C). You can also refresh the chicken by popping it in a preheated air fryer at 400°F (200°C) for a few minutes prior to serving.
- 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.
Serve and enjoy
- Sprinkle chicken with a little of the seasoning blend if you have some left. 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.
Video
Notes
- If you are making a big batch, keep any cooked chicken in a warm oven (about 125°F / 50°C). You can also warm the chicken, and keep it extra crisp, by popping it in an air fryer for a few minutes prior to serving.
- Cut the chicken into small evenly-sized pieces so that they all cook at the same time. Don't fry too many at once – they need space to fry properly and crowding your pan will also cause the oil temperature to drop too low. Low frying temperature = greasy chicken.
- Check the chicken is cooked to 165°F (75°C) with a meat thermometer.
- Leftovers and Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Or spread on a tray and freeze in a single layer before transferring to a bag or container. Cook straight from frozen in oven or air fryer until hot.
Nutrition
Calories: 452kcal | Carbohydrates: 47g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 1736mg | Potassium: 429mg | Fiber: 2g | Sugar: 2g | Vitamin A: 498IU | Vitamin C: 0.5mg | Calcium: 122mg | Iron: 4mg
