If you’ve been craving that perfectly golden bite-sized chicken with a crunch that sings and a flavor bomb beneath, this Crispy Popcorn Chicken with Secret Herbs and Spices Dipping Sauce Recipe is just what you need. I absolutely love how this recipe strikes the balance between juicy chicken and a crispy coating flecked with a blend of herbs and spices that just elevate it to another level. Whether it’s game day, a weekend snack, or a fun dinner with family, this popcorn chicken hits all the right notes every time.
When I first tried perfecting this recipe, I was blown away by how those secret herbs and spices in the breading create such an addictive crunch and aroma that fills the kitchen. You’ll find that the dipping sauce complements the chicken perfectly—it’s like the whole dish sings in harmony. You won’t just be making popcorn chicken; you’ll be crafting a memorable munch everyone will rave about!
Why You’ll Love This Recipe
- Unbeatable Crunch: The combination of cornflour and flour with secret herbs and spices creates an extra crispy crust that stays crunchy even after frying.
- Juicy Inside: The buttermilk marinade tenderizes the chicken, keeping it juicy and moist beneath all that crunch.
- Flavor-Packed Dipping Sauce: The secret herbs and spices dipping sauce is the perfect finishing touch that brings the whole dish together.
- Great for Any Occasion: Whether you’re feeding picky kids or impressing guests, this recipe is a crowd-pleaser that’s fun to make and devour.
Ingredients You’ll Need
The magic in this Crispy Popcorn Chicken with Secret Herbs and Spices Dipping Sauce Recipe lies in how each ingredient plays a crucial role — from the tender chicken to the special blend of spices that makes it unforgettable. I always recommend using fresh spices if you can, as they really punch up the flavor here.
- Chicken breast (skinless, boneless): Easy to cube and lean, perfect for quick frying and absorbing marinade flavors.
- Buttermilk: Tenderizes the chicken wonderfully; I’ve subbed yogurt and milk successfully when I ran out.
- Egg: Helps bind the marinade and adds richness to the battering process.
- All-purpose flour: Adds golden color and structure to the crust.
- Cornflour (cornstarch): My secret for crunchier coating without heaviness.
- Cooking salt / kosher salt: Enhances all the flavors perfectly; adjust based on your salt type.
- Celery salt: Adds a unique herby touch that’s part of the secret blend.
- Black pepper: Freshly ground is best for mild heat and aroma.
- Regular paprika: Sweet and mild, not smoked or spicy, gives color and subtle flavor.
- Dried thyme and oregano: Crushed for finer texture and fresh flavor notes in the crust.
- Onion powder: Adds savory depth without moisture.
- Garlic powder: A must-have in this spice mix for warmth and richness.
- Mustard powder: Gives a slight tang and complexity to the crust.
- Ginger powder: Adds subtle zest and brightness.
- Cayenne pepper (optional): Tiny kick without making it spicy, just a whisper of warmth.
- Canola oil (or vegetable/peanut oil): Neutral flavor and ideal for frying to crisp perfection.
- Honey mustard dipping sauce (optional): Sweet and tangy partner for the chicken that my family can’t get enough of.
Variations
I love tweaking this Crispy Popcorn Chicken with Secret Herbs and Spices Dipping Sauce Recipe depending on who I’m feeding or what mood I’m in. Feel free to swap the spice mix a bit or add your favorite heat level! It’s a flexible recipe that welcomes personal touches.
- Spicy Kick: Adding a full teaspoon of cayenne pepper really amps up the heat, which my spice-loving friends adore.
- Gluten-Free: I’ve swapped all-purpose flour with a 1:1 gluten-free flour blend and it’s still incredibly crispy and tasty.
- Non-dairy Marinade: Using coconut yogurt and almond milk works nicely if you need a dairy-free buttermilk substitute.
- Herb Variations: In cooler months, I like adding a pinch of rosemary or smoked paprika to the spice mix for an earthy twist.
How to Make Crispy Popcorn Chicken with Secret Herbs and Spices Dipping Sauce Recipe
Step 1: Marinate Your Chicken for Tenderness
Start by cutting your chicken into small 1.25 cm (about half-inch) cubes. This size ensures quick, even cooking with plenty of surface for the crispy coating. Whisk together the buttermilk, egg, and salt, then submerge the chicken pieces in this marinade. I recommend letting it sit refrigerated for at least an hour to let those flavors penetrate and the buttermilk tenderize the meat beautifully. You can prep this the day before if you want low-effort meal planning!
Step 2: Mix the Breading with the Secret Herbs and Spices
In a large bowl, combine the all-purpose flour and cornflour with the carefully measured blend of salt, celery salt, black pepper, paprika, thyme, oregano, onion powder, garlic powder, mustard powder, ginger powder, and a touch of cayenne if you’re using it. Here’s my secret trick: drizzle three tablespoons of the marinade right into the flour mixture and rub it with your fingers until you get lots of small clumps scattered throughout. These clumps fry up into those irresistible crunchy bits that give this recipe its character.
Step 3: Coat Your Chicken Pieces Just Right
Grab a handful of marinated chicken with your non-dominant hand and scatter it over the flour-spice mix. Then spoon some of the flour back over the chicken and toss gently with a spoon to cover each piece. Press the lumpy coating onto the chicken with your fingers to help it stick, then pick up handfuls and shake off the excess flour lightly. Trust me—this technique stops your fingers from getting cakey and maintains that perfect crunch. Place your coated chicken on a baking tray and repeat until you’ve done all the pieces.
Step 4: Fry Until Golden and Crispy
Fill a sturdy, heavy-based saucepan or skillet with about 2.5 cm (1 inch) of oil and heat it to 180°C (350°F). Use a deep-fry thermometer for accuracy, or test by dropping a little flour into the oil—it should sizzle immediately without burning. Using a spider or slotted spoon, gently lower batches of chicken into the oil. Remember, don’t overcrowd the pan—you want the oil to stay hot for a crispy crust. Fry the pieces for about 2 to 2.5 minutes, watching for a gorgeous golden color. Give them a gentle shake halfway through to keep them separated.
Use a spider to remove the chicken and set it on a tray lined with paper towels to drain. Keep the cooked chicken warm in a preheated oven at 50°C (125°F). Repeat until all chicken pieces are cooked. You’ll see exactly why this Crispy Popcorn Chicken with Secret Herbs and Spices Dipping Sauce Recipe stands out once you bite into that perfect crunch balanced by juicy chicken inside!
Pro Tips for Making Crispy Popcorn Chicken with Secret Herbs and Spices Dipping Sauce Recipe
- Drizzle and Rub Clumps: Adding some marinade into your flour mix to create clumps gives you those addictive crunchy bits every time.
- Don’t Skip Resting: Letting the chicken marinate for at least an hour tenderizes the meat and boosts flavors, making each bite juicy.
- Use a Spider Tool: This nifty tool makes frying and draining safer and easier, especially when working with lots of small pieces.
- Oil Temperature is Key: Keep your oil around 180°C (350°F) for the crispiest results—you’ll avoid greasy, soggy chicken.
How to Serve Crispy Popcorn Chicken with Secret Herbs and Spices Dipping Sauce Recipe
Garnishes
I love to sprinkle freshly chopped parsley or chives over the freshly fried chicken—it adds a pop of color and fresh herbaceousness that balances the spice mix beautifully. A quick squeeze of lemon juice can also brighten the flavors just before serving.
Side Dishes
My go-to sides are classic crispy fries or sweet potato fries for a twist. For a healthier balance, pairing this with a crunchy coleslaw or crisp garden salad works wonders and adds fresh textures.
Creative Ways to Present
For parties, I like serving the popcorn chicken in individual popcorn boxes or mini baskets lined with parchment paper. Add small dipping bowls with the secret herbs and spices sauce alongside for easy munching. It makes the experience fun and festive, especially for kids!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3-4 days. While the crust loses a bit of its crunch, reheating properly helps restore much of that crispiness. Planning ahead? Cooked chicken cools well, making it an easy snack to grab.
Freezing
Freezing works great if you want to batch cook. I flash-freeze coated, uncooked chicken pieces on a baking tray before transferring them to a freezer bag. When ready, just fry straight from frozen, adding a little extra time to the cooking process. This trick is a lifesaver on busy nights!
Reheating
The best way I’ve found to reheat is in a hot oven at 200°C (400°F) for 5-7 minutes or a quick 30-second fry in fresh oil to revive that perfect crunch and juicy inside. Avoid microwaving—it softens the coating and ruins that delightful crisp.
FAQs
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Can I use chicken thighs instead of breast for this Crispy Popcorn Chicken with Secret Herbs and Spices Dipping Sauce Recipe?
Absolutely! Boneless, skinless chicken thighs work wonderfully for this recipe and offer even more juiciness. Just cut them into similar-sized cubes for even cooking, and marinate as directed.
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What if I don’t have buttermilk for the marinade?
No worries! You can easily make a buttermilk substitute by mixing 1/4 cup plain yogurt with 1/2 cup milk or adding 3/4 teaspoon white vinegar to 3/4 cup milk and letting it sit for 10 minutes until curdled. Both mimic buttermilk’s tenderizing effect.
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How do I know when the oil temperature is right for frying?
The ideal oil temperature for frying popcorn chicken is around 180°C (350°F). Use a thermometer for best accuracy. Alternatively, drop a small piece of batter or flour into the hot oil—it should sizzle immediately without turning dark too fast. You can also stick a bamboo chopstick in the oil; bubbles rising mean it’s hot enough.
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Can I make the secret herbs and spices dipping sauce ahead of time?
Yes! The dipping sauce tastes even better after sitting for a few hours, letting the flavors meld. I usually prepare it the day before and store it in the fridge, which saves time and amps the flavor.
Final Thoughts
This Crispy Popcorn Chicken with Secret Herbs and Spices Dipping Sauce Recipe holds a special place in my kitchen—it’s the one dish that brings everyone running and always disappears fast. I love sharing this with friends because it’s straightforward to make, full of flavor, and fun to eat. Give it a try and I’m sure you’ll be adding it to your regular rotation, just like I did. Happy frying!
Print
Crispy Popcorn Chicken with Secret Herbs and Spices Dipping Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Snack
- Method: Frying
- Cuisine: American
Description
Crispy, flavorful Popcorn Chicken made with tender chicken breast marinated in buttermilk, coated in a seasoned flour mix with KFC-style 11 secret herbs and spices, then fried to golden perfection. Perfect as a finger food snack or party appetizer served with your favorite dipping sauces.
Ingredients
Chicken and Marinade
- 500g / 1lb chicken breast, skinless boneless, tenderloin or boneless thighs
- 3/4 cup buttermilk (or substitute: 1/4 cup yogurt whisked with 1/2 cup milk or homemade buttermilk made by adding 3/4 tsp white vinegar to 3/4 cup milk)
- 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 (for extra crispiness)
KFC 11 Secret Herbs and Spices Mix
- 1 tsp cooking salt / kosher salt
- 1/2 tsp celery salt (or substitute with 1/4 tsp extra salt)
- 1 tsp black pepper
- 1 tsp regular paprika (sweet paprika, not hot or smoked)
- 1 tsp dried thyme, crushed finely
- 1 tsp dried oregano, crushed finely
- 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, for mild background warmth)
For Frying
- 2 1/2 – 3 1/2 cups canola oil, vegetable oil, or peanut oil (about 2.5 cm / 1″ deep)
Dipping Sauce Suggestions
- 1/2 batch honey mustard dipping sauce
- Ketchup, tomato sauce, sweet and sour sauce, pink sauce, BBQ sauce, or any favorite dipping sauce
Instructions
- Marinate Chicken: Cut the chicken into small 1.25 cm (1/2 inch) cubes. In a bowl, whisk together the buttermilk, salt, and egg until combined. Add the chicken pieces to the marinade, stir to coat thoroughly, then cover and refrigerate for at least 1 hour and up to 24 hours.
- Prepare Breading Mixture: In a large bowl, combine the all-purpose flour, corn flour, and all the herbs and spices from the KFC 11 secret herbs and spices mix. Drizzle 3 tablespoons of the reserved buttermilk marinade into the flour mixture, then use your fingers to rub it in to create small clumps throughout. These clumps fry up extra crunchy.
- Preheat for Cooking: Set the oven to 50°C (125°F) to keep the cooked chicken warm. Prepare a large pot or deep skillet with heavy base and add oil to a depth of 2.5 cm (1 inch). Heat the oil over medium-high heat to reach 180°C (350°F), checking with a thermometer or by dipping a chopstick and watching for bubbles.
- Bread the Chicken: Using your left hand, pick up a handful of marinated chicken and scatter it over the breading mixture. Spoon flour over the chicken and toss gently with a spoon to coat evenly. Use your right hand to pick up and shake off excess flour, pressing the clumpy coating onto the chicken pieces. Spread coated chicken on a tray, and repeat with remaining chicken.
- Refresh Coating: Just before frying, briefly toss the chicken pieces again with the residual flour on the tray to freshen the coating, ensuring no pieces are stuck together and the coating isn’t damp.
- Fry the Chicken: Fry the chicken in batches to avoid overcrowding. Using a spider or slotted spoon, carefully lower the chicken into the hot oil and fry for 2 to 2.5 minutes until golden and cooked through, separating any pieces stuck together mid-fry. Remove with a spider and place the cooked chicken on a paper towel-lined tray to drain excess oil.
- Keep Warm and Serve: Transfer the fried chicken to the preheated oven to keep warm while finishing remaining batches. Serve hot in popcorn boxes or plates with honey mustard or your choice of dipping sauce.
Notes
- Chicken: Any cut of chicken works, but breast is preferred for easy dicing and lean meat. The buttermilk marinade helps keep it tender and juicy.
- Buttermilk Substitute: Use 1/4 cup yogurt mixed with 1/2 cup milk, or homemade with vinegar and milk as described.
- Salt Adjustment: Halve the quantity if using fine table salt; increase slightly if using salt flakes, crushing flakes for finer texture.
- Breading: Cornflour adds crispiness while flour helps achieve a golden crust. Add cayenne pepper for spiciness if desired.
- Frying Vessel: Smaller heavy-based pots (~20cm/8″) are easier for beginners; larger pans require careful heat management.
- Batch Cooking: Re-toss chicken in flour if it sweats and coating darkens before frying.
- Oil temperature is critical: use a thermometer or test with breading/chopstick bubbles.
- Spider Tool: Helpful for shaking off excess flour and safely lifting chicken from oil; use alternative slotted spoons if needed.
- Oil Reuse: Oil infused with seasoning can be reused 1-2 times but will carry flavor over to other fried foods.
- Storage: Leftovers keep 3-4 days refrigerated but lose crispiness; reheat by quick fry or hot oven for best quality.
Nutrition
- Serving Size: 1 serving (approx. 125g)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 90 mg
