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
Units
Scale
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