Better than KFC Chicken Popcorn
Equipment
Ingredients
Chicken Marinade
boneless chicken breast or thighs (raw)
500 g
buttermilk (cold)
118 ml
salt
2.5 g
black pepper (ground)
2.5 g
garlic powder
3 g
paprika
3 g
dried oregano
1.5 g
Coating
all-purpose flour
125 g
salt
2.5 g
black pepper (ground)
2.5 g
paprika
1.5 g
garlic powder
3 g
dried oregano
1.5 g
For Frying
oil for deep frying
1000 ml
Instructions
Prepare and cut chicken
Cut chicken into small bite-sized pieces for popcorn chicken.
Mix marinade ingredients
Combine buttermilk, salt, pepper, garlic powder, paprika and oregano in a bowl.
Marinate chicken
Add chicken pieces to marinade and mix well to coat. Let marinate for at least 15 minutes.
Prepare coating mixture
Mix flour, salt, pepper, paprika, garlic powder and oregano in a shallow bowl.
Coat chicken pieces
Remove chicken from marinade, coat each piece in flour mixture, then dip briefly in cold water and coat again in flour for extra crispiness.
Heat oil for frying
Heat oil in a deep pot or fryer to 175°C for optimal crispiness.
Fry chicken pieces
Fry coated chicken pieces in batches for 3-4 minutes until golden brown and crispy. Do not overcrowd the pot.
Drain and serve
Remove chicken from oil and drain on paper towels. Serve hot with your favorite dipping sauce.
Original recipe
Storage
Best served fresh. Reheating may reduce crispiness
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.