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The popcorn chicken served with Sriracha Mayo Dipping sauce.
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KFC Style Spicy Popcorn Chicken

These KFC style spicy popcorn chicken bites taste just like the real thing and disappear in minutes! Easy, crunchy and perfectly spiced.
Course Snacks & Appetizers
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 Portions
Calories 498kcal
Author Richa

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
  • Salt to taste

For the Coating:

  • ¾ cup Flour
  • ½ cup Buttermilk
  • ¾ cup Panko Breadcrumbs
  • Salt and Pepper to taste

For the Spice Mix:

  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • 1 ½ teaspoons Kashmiri Chilli Powder or Paprika Powder
  • ¾ teaspoon Sugar Powdered
  • ½ 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

  1. Cutting chicken: Chicken popcorn is usually prepared with small bite sizen pieces of chicken. 1 inch sized chicken cubes are ideal. 
  2. Marinade: marinade for at least 30 minutes. For the best results, marinate the chicken in the refrigerator overnight. Remove the chicken from the refrigerator 10 minutes prior to frying.  
  3. Oil temperature: Ensure the oil is at 350F/ 176C for frying the chicken. This temperature is ideal for perfectly cooked crispy chicken. 
  4. Make these in advance: You can also make these ahead by frying them once and storing them for a couple of hours. When ready to serve, heat the oil to about 400F/204C and flash fry the chicken cubes for the second time for just a minute. This will give it a super crispy coating and all have to do is toss it in the seasoning before serving and you'll have hot chicken popcorn ready to go.

Nutrition

Calories: 498kcal | Carbohydrates: 20g | Protein: 8g | Fat: 43g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 305mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg