Description
Crispy KFC-style popcorn chicken brings irresistible Southern comfort to your kitchen, packed with secret spices and golden-brown crunch. Hungry souls will dive into these bite-sized delights that promise restaurant-quality flavor without leaving home.
Ingredients
Scale
Chicken and Coating:
- 1 lb (454 g) chicken breast, boneless and skinless
- 2 cups (240 g) all-purpose flour
- 1 cup (120 g) cornstarch
- 2 eggs
Seasoning:
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
Frying and Finishing:
- 4 cups (960 ml) vegetable oil for deep frying
- 1/4 cup (60 ml) buttermilk
Instructions
- Trim chicken breast into bite-sized uniform pieces, ensuring each chunk is roughly similar in size for consistent cooking.
- Whisk buttermilk with eggs in a medium bowl, creating a rich marinade to tenderize and flavor the chicken.
- Combine all dry seasonings with flour and cornstarch in a separate wide, shallow container, mixing thoroughly to distribute spices evenly.
- Submerge chicken pieces in buttermilk mixture, allowing excess to drip off before thoroughly coating each piece in seasoned flour blend.
- Gently press flour coating onto chicken to ensure a thick, adherent crust that will crisp beautifully during frying.
- Heat vegetable oil in a deep, heavy-bottomed pot to 350°F, using a cooking thermometer to maintain consistent temperature.
- Carefully lower breaded chicken pieces into hot oil in small batches, preventing overcrowding and maintaining oil temperature.
- Fry chicken for 3-4 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
- Remove chicken using a slotted spoon, allowing excess oil to drain on a wire rack or paper towel-lined plate.
- Let chicken rest for 2-3 minutes to allow coating to set and ensure maximum crispiness before serving hot.
Notes
- Customize the seasoning blend by adjusting spice levels to match personal heat preferences or dietary needs.
- Swap buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for lactose-intolerant or vegan diets.
- Pat chicken pieces completely dry before marinating to guarantee maximum crispiness and prevent soggy coating during frying.
- Use a digital meat thermometer to accurately check chicken’s internal temperature, ensuring safe and perfectly cooked popcorn chicken every time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snacks, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 1 g
- Sodium: 680 mg
- Fat: 35 g
- Saturated Fat: 5 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg