Description

This homemade popcorn chicken recipe delivers crispy, flavorful bites that rival your favorite KFC version. Tender chicken pieces marinated in buttermilk, coated in a seasoned flour blend with a blend of 11 secret herbs and spices, then fried to golden perfection, making for an addictive snack or meal perfect for dipping in your favorite sauces.

Ingredients

Units Scale

Chicken and Marinade

500g / 1lb chicken breast, skinless boneless, tenders or boneless thighs
3/4 cup buttermilk (or substitute: 1/4 cup yogurt + 1/2 cup milk or homemade buttermilk with 3/4 tsp white vinegar in 3/4 cup milk)
1 1/2 tsp kosher salt
1 large egg (~50 - 55g, 2 oz in shell)

Popcorn Chicken Breading

1 1/2 cups all-purpose flour
1/2 cup corn flour / cornstarch

KFC 11 Secret Herbs and Spices

1 tsp kosher salt
1/2 tsp celery salt (optional: substitute with 1/4 tsp extra salt)
1 tsp black pepper
1 tsp regular (sweet) paprika
1 tsp dried thyme, crushed
1 tsp dried oregano, crushed
3/4 tsp onion powder
2 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp ginger powder
1/4 tsp cayenne pepper (optional)

For Frying

2 1/2 - 3 1/2 cups canola oil (or vegetable or peanut oil), about 2.5 cm / 1 inch depth

Dipping Sauce Suggestions

Honey mustard dipping sauce (half batch)
Ketchup, tomato sauce, sweet and sour sauce, pink sauce, BBQ, or any favorite sauce

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Instructions

Marinate Chicken: Cut chicken into small 1.25 cm (1/2 inch) cubes. In a bowl, whisk together buttermilk, egg, and 1 1/2 tsp salt. Add chicken pieces, stirring to coat well, then refrigerate for at least 1 hour and up to 24 hours.
Prepare Breading Mixture: In a large bowl, combine the all-purpose flour, corn flour, and all the herbs and spices including salt, celery salt, black pepper, paprika, thyme, oregano, onion powder, garlic powder, mustard powder, ginger powder, and cayenne pepper (if using). Drizzle 3 tablespoons of the buttermilk marinade into the flour mixture and use your fingers to rub it in creating small lumpy clumps for extra crunch.
Preheat Frying Setup and Oven: Heat oil in a large heavy-based pot or deep skillet to 180°C/350°F to a depth of about 2.5 cm (1 inch). Meanwhile, preheat the oven to 50°C/125°F to keep cooked chicken warm.
Bread the Chicken: Using your left hand, pick up a handful of marinated chicken and scatter it into the flour mixture. Spoon flour over the chicken and toss gently with a spoon to coat. Then shake off excess flour with your right hand by picking up pieces and letting excess fall through your fingers. Spread breaded pieces on a tray. Repeat with remaining chicken.
Last Minute Flour Refresh: Just before frying, re-toss the chicken pieces in the residual flour on the tray to freshen the coating and separate any stuck pieces.
Fry the Chicken: Using a spider or slotted spoon, shake off any excess flour from the chicken and carefully lower pieces into the hot oil in batches. Fry for 2 to 2.5 minutes until golden and crispy, separating pieces that stick together halfway through.
Drain and Keep Warm: Remove fried chicken with a spider and drain on paper towel-lined trays. Place trays in the warm oven to keep chicken crispy and warm while frying remaining batches.
Serve: Serve the popcorn chicken in popcorn boxes or fun bowls alongside honey mustard or favorite dipping sauces.

Notes

Classic sides to serve with include fries, coleslaw, KFC-style potato and gravy, steamed or grilled corn, cornbread, rolls, potato salad, and Southern baked beans.
Chicken can be breast, tenderloin, or boneless thighs. Breast is recommended for ease of cutting and lean texture.
For buttermilk substitute, whisk 1/4 cup yogurt with 1/2 cup milk or make homemade buttermilk with vinegar and milk. Use plain or non-dairy yogurt with milk and add vinegar if non-dairy yogurt isn’t acidic.
Adjust salt based on type used: halve if table salt, increase by 2% if using salt flakes, crushing flakes helps flavor distribution.
Cornflour in the breading creates extra crispiness while flour gives golden color. Add cayenne pepper to make spicy if desired.
Recommended frying vessels are heavy-based pots or deep skillets, approximately 20-25 cm (8-10 inches) diameter for better heat retention and safety.
If chicken sits before frying and coating sweats/darkens, re-toss in flour just before frying.
Use an oil thermometer to maintain 180°C/350°F. Test oil by dropping a bit of breading or using chopstick bubble test.
A spider (wire mesh skimmer) is helpful for safely lowering and retrieving chicken from hot oil and shaking off excess flour.
Leftovers keep 3-4 days refrigerated but crust loses crispiness. Reheat via quick 30-second fry or 3 minutes in a hot oven.
Used oil can be reused 1-2 times; strain out flour bits and top up as needed. Flavor may intensify with reuse.

Nutrition

Serving Size: 125g (approximately 1 cup popcorn chicken)
Calories: 320 kcal
Sugar: 1 g
Sodium: 550 mg
Fat: 18 g
Saturated Fat: 3.5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 75 mg