Introduction
Get ready to indulge in a homemade delight that replicates the iconic flavor of crispy popcorn chicken. With a perfect blend of spices and a deliciously crunchy coating, this recipe brings the taste of a fast-food favorite right to your kitchen. Let’s dive into the ingredients and steps to make this savory treat.
Ingredients
Chicken and Marinade:
– 500g (1 lb) skinless, boneless chicken breast, tenderloin, or boneless thighs
– 3/4 cup buttermilk
– 1 1/2 teaspoons cooking salt (kosher salt)
– 1 large egg
Breading:
– 1 1/2 cups plain/all-purpose flour
– 1/2 cup cornflour (cornstarch)
Seasoning (KFC 11 Secret Herbs and Spices):
– 1 teaspoon cooking salt (kosher salt)
– 1/2 teaspoon celery salt (or an additional 1/4 teaspoon salt)
– 1 teaspoon black pepper
– 1 teaspoon regular paprika (not hot or smoked)
– 1 teaspoon dried thyme, crushed
– 1 teaspoon dried oregano, crushed
– 3/4 teaspoon onion powder
– 2 teaspoons garlic powder
– 1/2 teaspoon mustard powder
– 1/2 teaspoon ginger powder
– 1/4 teaspoon cayenne pepper (optional)
For Frying:
– 2 1/2 to 3 1/2 cups canola, vegetable, or peanut oil (enough for 1-inch depth)
Dipping Sauce Suggestions:
– Honey mustard dipping sauce
– Ketchup, sweet and sour sauce, BBQ sauce, or any preferred dipping sauce
Prep Time
1 hour (minimum – can marinate up to 24 hours)
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: Approximately 1 hour and 10 minutes (including marinating time)
Yield: Serves 4-6
Now that you have all the ingredients and timing down, you’re ready to create this mouthwatering popcorn chicken. Follow the detailed steps to marinate, bread, and fry your chicken to perfection. Enjoy with your favorite dipping sauces for an unforgettable meal!
Detailed Directions and Instructions
Marinate the Chicken:
– Cut the chicken into small 1.25 cm (1/2 inch) cubes.
– In a bowl, whisk together the buttermilk, salt, and egg.
– Add the chicken pieces to the marinade, ensuring they are well-coated.
– Cover and refrigerate for at least 1 hour, but no longer than 24 hours.
Prepare the Breading:
– In a large bowl, combine the flour, cornflour, and all the seasoning ingredients.
– Drizzle 3 tablespoons of the marinade into the flour mixture.
– Use your fingers to rub the marinade into the flour until small clumps form. These clumps will create extra crispy bits on the chicken.
Coat the Chicken:
– Using one hand, lift a handful of chicken pieces from the marinade, allowing excess to drip off.
– Scatter the chicken over the flour mixture.
– With your other hand, sprinkle flour over the chicken and toss to coat thoroughly.
– Gently press the flour onto the chicken pieces to ensure they are well-coated.
– Shake off excess flour and place the coated chicken on a tray.
– Repeat with the remaining chicken.
Fry the Chicken:
– Line a tray with paper towels to drain the cooked chicken.
– In a heavy-based saucepan or pot, heat the oil to 180°C (350°F).
– Before frying, give the coated chicken pieces a quick toss in the remaining flour mixture to refresh the coating.
– Carefully lower the chicken pieces into the hot oil, ensuring they are not overcrowded.
– Fry for 2 to 2.5 minutes until golden and crispy, stirring occasionally to prevent sticking.
– Use a slotted spoon to remove the chicken from the oil and place it on the prepared tray to drain.
– Keep the cooked chicken warm in a low oven while frying the remaining batches.
Serve:
– Serve the popcorn chicken hot with your choice of dipping sauces.
Notes
Chicken Selection:
– Skinless, boneless chicken breast, tenderloin, or boneless thighs are recommended for tenderness and flavor.
Marinating Time:
– A marinating time of at least 1 hour is essential for flavor and moisture, but do not exceed 24 hours to prevent altering the texture of the chicken.
Oil Temperature:
– Maintaining the oil temperature at 180°C (350°F) is crucial for achieving that perfect crispy exterior. Use a thermometer for accuracy.
Batch Frying:
– Fry the chicken in batches to avoid crowding the pot, which can lower the oil temperature and result in soggy chicken.
Dipping Sauces:
– Customize your dipping sauces according to preference. Honey mustard, ketchup, and various BBQ sauces pair well with popcorn chicken.
Cook techniques
Marinating Chicken
Marinating the chicken in buttermilk, salt, and egg enhances the flavor and tenderness. Ensure the chicken is well-coated and refrigerate for at least 1 hour, but no more than 24 hours for optimal results.
Preparing the Breading
Combine plain flour, cornflour, and seasonings in a large bowl. Drizzling a bit of the marinade into the flour mixture creates small clumps, adding extra crispy bits to the chicken.
Coating the Chicken
Use one hand for the wet chicken and the other for the dry flour mixture to prevent clumping. Toss the chicken in the seasoned flour and press it to ensure an even coating, then shake off any excess.
Frying the Chicken
Heat the oil to the right temperature (180°C or 350°F) for frying. Avoid overcrowding the pot to maintain the temperature. Fry until golden and crispy, stirring occasionally for even cooking.
Serving the Chicken
Serve the cooked chicken hot with your choice of dipping sauces to complement the flavors.
FAQ
Can I marinate the chicken for longer than 24 hours?
No, it’s best to marinate for a maximum of 24 hours. Longer marination can result in a mushy texture.
What can I use instead of buttermilk?
You can use a mixture of milk and vinegar or lemon juice if buttermilk isn’t available.
Can I bake this chicken instead of frying it?
Yes, you can bake the chicken at a high temperature (around 200°C/400°F) until cooked through, but it may not be as crispy as when fried.
What types of oil are best for frying?
Canola, vegetable, or peanut oil are ideal due to their high smoke points and neutral flavors.
Can I adjust the seasoning for different flavors?
Absolutely! Feel free to add or reduce spices to suit your taste preferences.
Conclusion
This recipe for crispy popcorn chicken brings together the perfect combination of tender marinated chicken and a flavorful, crunchy coating. The blend of spices, complemented by the buttermilk marinade, ensures a delightful crunch and mouthwatering flavor in every bite. Ideal for gatherings or a cozy dinner, this dish is sure to impress.
More recipes suggestions and combination
Spicy Popcorn Chicken
Add an extra kick by increasing the cayenne pepper or incorporating Sriracha sauce into the marinade for those who enjoy a spicier flavor profile.
Sweet and Sour Chicken Bites
Serve the popcorn chicken with a homemade sweet and sour sauce made from vinegar, sugar, and pineapple juice for a tangy twist.
Honey Garlic Chicken Bites
Prepare a honey garlic sauce with minced garlic, honey, soy sauce, and sesame oil to create a sweet and savory dipping option.
Herb-Seasoned Chicken Tenders
Adjust the seasoning by incorporating fresh herbs like parsley, basil, or cilantro into the breading mix for a fresh and vibrant taste.
Chicken and Waffle Bites
Pair the popcorn chicken with mini waffles and serve with a drizzle of maple syrup for a fun and hearty meal.
Buffalo Popcorn Chicken
Toss the fried chicken pieces in hot buffalo sauce and serve with blue cheese or ranch dipping sauce for a classic bar favorite.
Asian-Inspired Chicken Bites
Marinate the chicken in a mixture of soy sauce, ginger, and garlic, then coat and fry for a delicious Asian flavor experience.
Loaded Chicken Nachos
Use the popcorn chicken as a topping for loaded nachos with cheese, jalapeños, sour cream, and guacamole for a party platter hit.
