If you have ever craved that irresistible, crispy, juicy bite of chicken that makes fast food so addictive, wait until you try this Popcorn Chicken – Better Than KFC! Recipe. It’s everything you love about the classic popcorn chicken but elevated to a whole new level with a perfectly seasoned, crunchy coating and tender, flavorful meat inside. Trust me, once you make this at home, you won’t want to order KFC again because this recipe nails that finger-licking goodness right in your own kitchen. It’s quick to prepare, incredibly satisfying, and perfect for sharing with friends or family any day of the week.
Ingredients You’ll Need
Simple yet essential, each ingredient in this recipe plays a key role in creating that perfect balance of flavor, crispiness, and juicy chicken inside. From the buttermilk soak that tenderizes the meat to the combination of spices in the coating that delivers a punch of flavor and beautiful color, you’ll love how easy it is to pull all these elements together.
- 500g / 1lb chicken breast: Use skinless, boneless tenderloin or thighs for moist, tender pieces.
- 3/4 cup buttermilk: Tenderizes the chicken and adds a subtle tanginess; can be substituted with yogurt mixed with a bit of milk.
- 1 1/2 tsp cooking salt / kosher salt: Essential for seasoning both the chicken and the flour mixture.
- 1 large egg: Acts as a natural binder so the coating sticks perfectly.
- 1 1/2 cups plain all-purpose flour: The base of the crispy coating.
- 1/2 cup corn flour / cornstarch: Crucial for extra crunchiness in the coating.
- 1 tsp cooking salt / kosher salt: Added to the flour mixture for flavor balance.
- 1/2 tsp celery salt: Adds a subtle depth — if you don’t have it, add 1/4 tsp extra salt.
- 1 tsp black pepper: Gives a slight peppery warmth.
- 1 tsp regular paprika: For mild sweetness and rich color, not spicy or smoked.
- 1 tsp dried thyme: Crushed for fresh herb flavor.
- 1 tsp dried oregano: Crushed to release aromatic notes.
- 3/4 tsp onion powder: Boosts savory flavor.
- 2 tsp garlic powder: Provides that classic garlic kick.
- 1/2 tsp mustard powder: Adds a tiny tangy heat under the surface.
- 1/2 tsp ginger powder: Lends warmth and complexity.
- 1/4 tsp cayenne pepper (optional)
- 2 1/2 – 3 1/2 cups canola oil: Enough for frying to golden perfection; peanut or vegetable oil works too.
- 1/2 batch Honey mustard dipping sauce: The perfect sweet and tangy partner for your crispy chicken.
- Ketchup, tomato sauce: A classic and kid-friendly dip option.
: Just a whisper of heat to lift the spice profile without overpowering.
How to Make Popcorn Chicken – Better Than KFC! Recipe
Step 1: Prepare the Chicken
Start by cutting your chicken breasts or thighs into bite-sized chunks about the size of large popcorn kernels. This ensures every piece cooks quickly and evenly, perfect for that signature popcorn chicken bite. Then, soak these pieces in buttermilk mixed with a pinch of salt. This soak softens the chicken fibers, making them juicy and tender once fried.
Step 2: Mix the Flour Coating
While the chicken marinates, combine the all-purpose flour, corn flour, salt, celery salt, black pepper, paprika, thyme, oregano, onion powder, garlic powder, mustard powder, ginger powder, and cayenne pepper in a large bowl. This seasoned mix is your secret weapon for achieving that crispy, golden crust packed with perfectly balanced spices.
Step 3: Egg Wash Time
In a separate bowl, beat the egg with a little cooking salt. This egg mixture serves as a sticky glue that helps the seasoned flour stick firmly to each piece of chicken, creating that irresistible crunch when fried.
Step 4: Dredge and Double Dredge
Take the marinated chicken pieces, dip them first into the egg wash, ensuring each piece is fully coated. Then dredge the chicken into the flour mixture thoroughly. For extra crunch, you can repeat the egg wash and flour steps before frying. This double coating guarantees that the crust holds up beautifully and that you get that satisfying crunch in every bite.
Step 5: Heat the Oil
Pour canola oil into a deep, heavy-bottomed pan to about 2.5 cm (1 inch) depth and heat it over medium-high heat. The oil temperature should reach around 175°C (350°F). This perfect frying temperature crisps the coating instantly, sealing in the juices without burning the crust.
Step 6: Fry to Golden Perfection
Carefully fry the chicken pieces in batches, avoiding overcrowding the pan to maintain oil temperature. Fry each batch for about 4-5 minutes until the popcorn chicken turns a perfect shade of golden brown and floats to the surface. Drain on paper towels to remove excess oil before serving.
How to Serve Popcorn Chicken – Better Than KFC! Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions adds a burst of color and a fresh note that complements the savory crunch perfectly. A light dusting of paprika on top can also enhance the visual appeal and tie the spices together.
Side Dishes
The best sidekicks for popcorn chicken include crisp coleslaw, potato wedges, or a refreshing cucumber salad. These sides provide a nice contrast—cool, crunchy, or creamy—that balance out the richness of the fried chicken.
Creative Ways to Present
Why not take your presentation up a notch by serving the popcorn chicken in mini cones lined with parchment paper for a fun party snack? Or build a popcorn chicken wrap with some fresh lettuce, pickles, and a drizzle of honey mustard sauce for a quick, delicious handheld meal.
Make Ahead and Storage
Storing Leftovers
After you finish your feast, store any leftover popcorn chicken in an airtight container in the refrigerator. It will stay good for up to 3 days and still maintain much of its crispiness if reheated properly.
Freezing
If you want to save popcorn chicken for longer, freeze the cooked pieces on a baking tray until solid, then transfer them to a freezer-safe bag. They keep well for up to a month and are perfect for a quick snack any time.
Reheating
To bring your popcorn chicken back to life, avoid microwaving as it can make the coating soggy. Instead, reheat in a preheated oven at 190°C (375°F) on a wire rack to keep the crunch intact, which usually takes about 10 minutes.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are even juicier and more forgiving, so they work wonderfully in this recipe. Just cut them into similar-sized pieces to ensure even cooking.
What if I don’t have buttermilk?
You can make a simple substitute by mixing plain yogurt with a little milk or adding a teaspoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes to curdle.
Is corn flour necessary for the coating?
Corn flour or cornstarch is key to achieving the ultra-crispy crunch that sets this popcorn chicken apart. Though you can skip it, the texture won’t be quite the same.
Can I bake instead of frying?
While baking is healthier, it won’t give you the same crispy, golden exterior. If you want to bake, try spraying the coated chicken lightly with oil and bake at a high temperature on a wire rack.
How spicy is this recipe?
This recipe has only a subtle heat from a small amount of cayenne pepper, which you can omit if you prefer no spice at all. The paprika and herbs keep it flavorful without being hot.
Final Thoughts
I truly hope you give this Popcorn Chicken – Better Than KFC! Recipe a try because it’s one of those fantastic homemade dishes that makes you wonder why you ever ordered out. With its incredible crunch, mouthwatering seasoning, and juicy chicken, it’s perfect for gatherings, family dinners, or just rewarding yourself after a long day. Once you taste it, this recipe will become your go-to popcorn chicken that everyone raves about.
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Popcorn Chicken – Better Than KFC! Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Snack
- Method: Frying
- Cuisine: American
Description
This homemade popcorn chicken recipe delivers crispy, flavorful bites that rival your favorite fast food chains. Made using tender chicken breast pieces marinated in buttermilk and coated in a seasoned flour mixture, then deep-fried to golden perfection. Served with honey mustard dipping sauce and ketchup for a delightful snack or meal.
Ingredients
Chicken and Marinade
- 500g / 1lb chicken breast, skinless boneless, tenderloin or boneless thighs
- 3/4 cup buttermilk (can substitute with 3/4 cup plain yogurt mixed with 1/4 cup milk)
- 1 1/2 tsp cooking salt / kosher salt
- 1 large egg (~50 – 55g, 2 oz in shell)
Breading Mix
- 1 1/2 cups plain / all purpose flour
- 1/2 cup corn flour / cornstarch (makes it crispy!)
- 1 tsp cooking salt / kosher salt
- 1/2 tsp celery salt (or substitute with 1/4 tsp extra salt)
- 1 tsp black pepper
- 1 tsp regular paprika (sweet paprika, not hot or smoked)
- 1 tsp dried thyme (crushed with fingers to make it finer)
- 1 tsp dried oregano (crushed with fingers to make it finer)
- 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, adds a tiny background warmth)
Oil and Sauces
- 2 1/2 – 3 1/2 cups canola oil (about 2.5 cm / 1″ depth), or vegetable or peanut oil (can be reused as per instructions)
- 1/2 batch honey mustard dipping sauce (recipe pictured in post)
- Ketchup or tomato sauce, to serve
Instructions
- Prepare the chicken: Cut the chicken into bite-sized nugget pieces. Place the chicken pieces into a bowl and pour the buttermilk over them along with 1 1/2 tsp salt. Mix well to coat and marinate for at least 20 minutes to tenderize and flavor the chicken.
- Make the breading mix: In a separate large bowl, combine the all-purpose flour, corn flour, 1 tsp salt, celery salt, black pepper, paprika, dried thyme, dried oregano, onion powder, garlic powder, mustard powder, ginger powder, and optional cayenne pepper. Stir until well mixed.
- Prepare the egg wash: Crack the large egg into a small bowl and beat it lightly until smooth. Keep this ready for dredging the marinated chicken.
- Coat the chicken: Remove the chicken pieces from the marinade one by one. First dip each piece into the beaten egg, allowing any excess to drip off, then dredge thoroughly in the seasoned flour mixture until well coated. Place coated pieces on a tray and let rest for a few minutes to allow the coating to set.
- Heat the oil and fry: Pour oil into a deep heavy-based pan to a depth of about 2.5 cm (1 inch). Heat the oil over medium heat and check by dropping a small piece of bread or batter; it should sizzle immediately but not burn. Fry the chicken pieces in batches, avoiding overcrowding, for about 3-5 minutes per batch or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- Serve: Serve the hot popcorn chicken immediately with honey mustard dipping sauce and ketchup on the side for dipping. Enjoy as a snack or meal.
Notes
- Note 1: You can use chicken tenderloin or boneless skinless thighs instead of breast for juicier results.
- Note 2: Buttermilk tenderizes the chicken; if unavailable, use plain yogurt mixed with milk.
- Note 3: Kosher salt can be used in place of cooking salt.
- Note 8: Oil can be reused for frying after straining and proper storage.
- For extra crispiness, let chicken rest after breading before frying.
- Adjust cayenne pepper for desired heat level or omit for mild flavor.
