I think I’ve got you covered as far as irresistible fast food goes with this KFC Style Spicy Popcorn Chicken. So the thing is, I’m not a big KFC fan. Sorry KFC lovers. But their popcorn chicken I’m partial to. I know it’s not healthy. And all the calories. After all it’s just pieces of fried chicken. But there is something about them being bite sized and coated in a sweet spicy spice rub that I find so irresistible.
This is one of those recipes that I get a little obsessive about. Because I need to get it just right before I share it here with all you discerning food lovers. We have a friendly trust thing going on and it means so much to me that we are food loving BFF’s. So this KFC style popcorn chicken was made a total of 6 times before I decided it was good enough to be shared here.
There’s nothing truly special about the fried chicken. I did try a few combinations – double soak in buttermilk, flour + buttermilk + panko + buttermilk coating, skipping the flour completely etc. etc. and I think as far as you use some buttermilk and stick to panko breadcrumbs, the crunch will be LOUD and CLEAR.
What’s special is that spice rub which took slightly longer to get right. But when it did, I had sticky fingers that I couldn’t stop licking.
It’s just the right amount of sweet + spicy, tasting very very close to the original KFC popcorn chicken. I’d know, considering I’ve been a regular consumer. Which is why I’m the happiest person in the world. Because now I’m having healthier popcorn chicken. Yes, I’m calling these things healthier because while they are fried, we’ll be using good quality, fresh oil at home. There is no added MSG and these things haven’t been frozen and stored for god knows how long! I’m a firm believer that fried food is waaaay healthier if homemade. Do you see how logical my logic is?
Get me a bowl of this popcorn chicken + sriracha mayo dipping sauce + couch and I’m the happiest potato in the world. Try it, and you will be too!
If you are the kinds who loves your food over-the-top spicy, try this schezwan sauce for dipping and you’ll achieve fire breathing dragon levels:
How To Make Indo Chinese Schezwan Sauce
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KFC Style Spicy Popcorn Chicken
Prep Time: 30 minutes- Cook Time: 15 minutes
- Total Time: 45 minutes
Yield: 6 -serving 1x
Category: appetizer
Cuisine: american
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Pin RecipeDescription
These KFC style spicy popcorn chicken bites taste just like the real thing and disappear in minutes! Easy, crunchy and perfectly spiced.
Ingredients
- 300 grams Chicken (Boneless)
- (Oil for Frying)
For the Marinade:
- 1 tablespoon Ginger Garlic (paste)
- 1 teaspoon Oregano (dried)
- 1 teaspoon Chili Powder (or Paprika Powder)
- to taste Salt
For the Coating:
- 3/4 cup Flour
- 1/2 cup Buttermilk
- 3/4 cup Panko (Breadcrumbs)
- to taste Salt (and Pepper)
For the Spice Mix:
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1 1/2 teaspoons Kashmiri Chilli Powder (or Paprika Powder)
- 3/4 teaspoon Sugar (Powdered)
- 1/2 teaspoon Oregano (dried)
Instructions
- Cut the boneless chicken into 1 inch bite sized pieces.
- Mix together all the ingredients under marinade and rub all over the chicken. Marinate for at least half an hour.
- Season the flour and panko breadcrumbs for coating with salt and pepper.
- To start making popcorn chicken, arrange an assembly line of sorts. Place flour, buttermilk and breadcrumbs next to each other along with the chicken. Arrange a wire rack to place the chicken once crumb coated.
- Now start by lightly coating the chicken with flour. Dip it in buttermilk next, and then coat with breadcrumbs. Repeat for each piece of chicken, and keep placing them on the wire rack.
- Heat oil for frying and deep fry in batches on medium heat till the chicken is cooked through and lightly brown on the outside.
- In the meanwhile, mix together all the ingredients under spice mix.
- Dust the chicken pieces with the spice mix as soon as they are fried. This helps coat the mixture all over the chicken. I usually sprinkle the spicy mix and toss the chicken in it while it’s still hot. Serve hot with some sriracha mayo dipping sauce or schezwan sauce.
Notes
Prathmesh says
December 7, 2018 at 8:33 amWow…. What a great piece of writing and recipe 😃. My mouth was watering wet and I found myself licking my fingers while reading the post. Great…Great…Great….
I noticed that you have not mentioned which flour you have used in this recipe. I would say using corn flour really gives nice crunch.
Thanks for sharing 😋
Ed says
September 11, 2018 at 7:43 amTurned out excellent. Kids ate it up.
★★★★
Richa says
September 18, 2018 at 11:46 amThanks Ed!
Gopa chatterjee says
May 17, 2018 at 11:21 amHi Richa
I want to try out this recipe . Just one query . Can I make buttermilk by adding water to curd and diluting it..
thanks
Mala says
November 23, 2018 at 3:45 pmLove Richa’s recipe!!
I used 1/2 cup homemade curd and rest water to make 3/4 cup buttermilk. Consistency of curd will vary so adjust the water accordingly, I would say. Kept the buttermilk on slightly thicker side.
Mahji says
March 25, 2018 at 2:23 amHi, which flour it is? Corn flour? Recipe is looking really good. Gona try it tomorrow. Can the pops be feozen after all the coating? And for how long can they be?
Richa says
March 28, 2018 at 7:28 amHey Mahji – that’s all purpose flour (maida). And yes you can freeze them for up to two months after coating them. Just defrost and fry them when you want.
Jyoti says
March 7, 2018 at 10:18 pmTried it for the first time and it turned out to be amazing. Wonderful flavour n so crunchy. Thank you for the recipe.
★★★★★
Richa says
March 12, 2018 at 12:34 pmWohooo! Thanks for sharing your feedback Jyoti!
Karen Fernandes says
December 25, 2017 at 7:01 pmHi Richa,
Thanks a lot for this recipe! I tried it out this morning and everyone at home is a fan of the dish. Most importantly, I like the fact that you have recommended using buttermilk as a binding agent. I have read a couple of recipes that use egg. However, I’ve personally liked the idea of using buttermilk instead. The chicken pieces turned out to be nice and crunchy and the spice mix just added on to the flavour.
★★★★★
Richa says
December 27, 2017 at 2:28 pmYay! So glad your family liked it Karen. I always feel guilty about snacking on popcorn chicken at KFC, but making it at home always makes me feel better!
Sibgha says
July 2, 2017 at 8:05 pmHow much salt is used for 1/2kg boneless chicken?
Richa says
July 5, 2017 at 3:54 pmAbout a teaspoon should be good!
L says
April 15, 2017 at 8:34 pmHey. Was wondering if I can bake this instead of frying?
Richa says
April 16, 2017 at 10:55 amSure, I actually have a baked chicken popcorn recipe that tastes just as amazing: https://myfoodstory.com/baked-popcorn-chicken-recipe/
Kasi says
January 7, 2017 at 5:19 pmI tried the same recipe and air-fried the chicken instead of frying in oil. The taste was great. Thanks.
richagupta says
January 9, 2017 at 4:17 amWow! I’ve been meaning to try these out in an air fryer too. So happy you liked it!
Divya Singh says
December 15, 2016 at 12:03 pmHey Richa
what if ? if i dont put garlic and onion powder ?
richagupta says
December 16, 2016 at 3:09 amHey Divya, if you don’t add onion and garlic powder, it will change the taste significantly because the spice mix is what adds that KFS style popcorn chicken flavour that we all love so much. These powders are easily available on Amazon in case you don’t have them available nearby.
jangsen says
November 1, 2016 at 3:20 pmHey please tell me how you make the butter milk
richagupta says
November 2, 2016 at 3:50 pmJangsen, buttermilk is the whey you get after making butter. But if you don’t have that then just mix 1 tablespoon Vinegar with 1 cup Milk and set it aside for 10 minutes for instant buttermilk.
Mala says
November 23, 2018 at 3:34 pmI used plain yogurt 1/2 cup and remaining water to make 3/4th cup buttermilk. The end result was fabulous.Thanks Richa for an amazing recipe! My kids are hard to please when it comes to taste and they are lapping up the popcorn chicken.
★★★★★
Richa says
November 26, 2018 at 6:29 pmThis is such a great snack for kids! I’m so glad your kids enjoyed this!
Nancy says
October 13, 2016 at 10:07 pmDo you have a brand you recommend for the ginger garlic paste or how I can make this at home? I’m not a big fan of KFC either, I just like their seasoning and popcorn chicken lol.
Thanks!
richagupta says
October 14, 2016 at 4:22 amHey Nancy, here’s a good brand if you are in the US – https://www.amazon.com/Shan-Ginger-Garlic-Premium-Quality/dp/B0057Y9J38/ref=sr_1_2_a_it?ie=UTF8&qid=1476418778&sr=8-2&keywords=ginger+garlic+paste This stays good in the refrigerator for at least 2 months. Or else, you could just grind together 6 garlic cloves and a half inch piece of ginger in a mortar pestle and use.
Nancy says
October 14, 2016 at 1:41 pmGreat! Thanks :D. I’m going to give it a try this weekend.
richagupta says
October 15, 2016 at 5:13 amI hope you like it Nancy 🙂
Richa Gupta says
January 29, 2016 at 2:28 pmThanks Dolphia, I’m not a big fan of KFC myself. I think my hips will take it if it’s once in awhile 😉
Richa Gupta says
January 29, 2016 at 2:15 pmI don’t use onion powder a lot, but it’s pretty handy for recipes like these Indu, and very easily available these days!
Dolphia Nandi-Arnstein says
January 28, 2016 at 2:08 pmWho does not love these! In this country, KFC is not very popular as much it is in India – but I love these fried chickens. I only wish they were a bit lesser in calories 🙂 hehe But whatever looks and tastes good – won’t be good for your hips 🙂 Jokes apart, nice recipe 🙂
indugetscooking says
January 28, 2016 at 9:06 amonion powder, that’s something i really want to experiment with! The recipe looks really good, Richa….Hoping to make it soon….