KFC-Style Crispy Chicken Popcorn
A quick and easy recipe for crispy chicken popcorn, perfect for satisfying those crunchy snack cravings at home.
Ingredients
For the Chicken
- 1 lb boneless chicken breast or thighs, cut into bite-size pieces Use either breast or thighs based on preference.
- 1 cup buttermilk or plain yogurt thinned with a splash of milk Buttermilk adds moisture and flavor.
- 1-2 tbsp hot sauce Optional; for added spiciness.
For the Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch Essential for achieving extra crunch.
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper Adjust for spice preference.
- 1 tsp salt
For Cooking
- Oil for frying or oil spray if baking or air frying
Instructions
Preparation
- In a bowl, mix buttermilk, a pinch of salt, black pepper, paprika, and hot sauce if desired. Add chicken bites and stir to coat. Let sit for 20 to 30 minutes, or up to an hour for best results.
- In a separate bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper. Adjust seasoning to taste.
- Remove chicken from the marinade, allowing excess to drip off. Toss in the seasoned flour mix, ensuring each piece is thoroughly coated.
- For extra crunch, do a double dip by returning the coated chicken to the buttermilk and then back to the flour mix.
Cooking
- Heat oil in a deep pot to 350°F. Fry in small batches for about 3-5 minutes, or until golden and cooked through.
- Remove and place on a cooling rack or paper towel. Sprinkle with salt immediately.
- Serve hot with your choice of dips.
Notes
Let the coated chicken rest for 5 minutes before cooking for better adhesion. Avoid overcrowding the frying pan to maintain crispiness.