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kfc popcorn chicken recipe

Popcorn Chicken Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 700g (1.5 lbs) boneless, skinless chicken breast, cut into 2cm (3/4-inch) pieces
  • 120ml (1/2 cup) buttermilk
  • 1 large egg, beaten
  • 130g (1 cup) plain flour
  • 30g (1/4 cup) cornstarch
  • 1 tsp salt, divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp celery salt
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/4 tsp cayenne pepper
  • 1/2 tsp MSG (optional)
  • Neutral oil for frying

Method
 

  1. Combine the chicken pieces with the 120ml buttermilk, beaten egg, and 1/2 tsp salt. Toss to coat and rest for 15 minutes at room temperature.
  2. Whisk together the 130g flour, 30g cornstarch, remaining 1/2 tsp salt, and all the remaining spices in a wide shallow bowl until evenly combined.
  3. Lift the chicken from the buttermilk, let the excess drip off, then press each piece firmly into the seasoned flour until well coated. Rest on a wire rack for 5 minutes.
  4. Heat neutral oil in a deep saucepan to 175°C (350°F). Fry in batches of 10 to 12 pieces for 3 to 4 minutes per batch, turning once, until deep golden brown. Return the oil to temperature between batches.
  5. Drain on a wire rack, season with a pinch of salt, pile onto a plate or basket, and serve immediately with dipping sauce on the side.

Notes

You can marinate the chicken in the buttermilk mixture in the fridge for up to 4 hours if you want to prep ahead; longer than that and the texture of the chicken can start to break down. The celery salt is worth seeking out if you don't already have it, since it is one of the notes that makes the seasoning taste like the real thing.