Uploaded January 2025 | Updated September 2026, 2 weeks ago
It's WAY crispier - KFC popcorn chicken is never crispy! Crispy trick learnt from @JKenjiLopezAlt - thank you Kenji! Quick to make, just a 2 minute shallow fry. Eat in paper cups by the fistful! RECIPE BELOW - N x
Popcorn chicken (Better-than-KFC copycat!)
500g / 1lb chicken breast, tenderloin or boneless thighs, chopped into 1.25cm/ 1/2” cubes
BUTTERMILK MARINADE:
3/4 cup buttermilk (sub 1/4 cup yogurt + 1/2 cup milk)
1 1/2 tsp cooking/kosher salt*
1 large egg (~50 – 55g/2 oz in shell)
BREADING:
1 1/2 cups flour, plain/all purpose
1/2 cup corn flour / cornstarch
KFC 11 SECRET HERBS AND SPICES:
1 tsp cooking/kosher salt*
1/2 tsp celery salt (sub 1/4 tsp extra salt)
1 tsp black pepper, paprika
3/4 tsp onion powder
2 tsp garlic powder
1/2 tsp each mustard powder, ginger powder
1/4 tsp cayenne pepper, optional=
1 tsp each dried thyme, oregano, crushed with fingers to make it finer
TO FRY:
2 – 3 cups (2.5 cm / 1" depth) canola oil (veg or peanut oil)
1. Whisk marinade, add chicken, toss, marinade 1 – 3 hours (no longer than 24 hours).
2. Mix breading with herbs & spices. Drizzle 3 tbsp marinade, rub with fingers to create lots of little clumps (makes extra crunchy nubbly crust on chicken). Drop chicken into breading with left hand, spoon over flour then toss/press on flour using right hand. Mostly shake off excess, spread on tray, repeat with all.
3. Heat 2.5cm / 1” oil to 180C/350F. Put some chicken in spider, shake so excess flour falls through holes, fry 2 – 2.5 min until golden and crispy. Drain on paper towels, eat! I like to dip in Honey Mustard Sauce (1/4 cup mayo, 1 tbsp each Dijon and honey, 1 tsp cider vinegar or lemon, pinch S&P).
* Salt – half if using table salt, increase a bit if using flakes and crush between fingers to make it finer.
It's WAY crispier - KFC popcorn chicken is never crispy! Crispy trick learnt from @JKenjiLopezAlt - thank you Kenji! Quick to make, just a 2 minute shallow fry. Eat in paper cups by the fistful! RECIPE BELOW - N x
Popcorn chicken (Better-than-KFC copycat!)
500g / 1lb chicken breast, tenderloin or boneless thighs, chopped into 1.25cm/ 1/2” cubes
BUTTERMILK MARINADE:
3/4 cup buttermilk (sub 1/4 cup yogurt + 1/2 cup milk)
1 1/2 tsp cooking/kosher salt*
1 large egg (~50 – 55g/2 oz in shell)
BREADING:
1 1/2 cups flour, plain/all purpose
1/2 cup corn flour / cornstarch
KFC 11 SECRET HERBS AND SPICES:
1 tsp cooking/kosher salt*
1/2 tsp celery salt (sub 1/4 tsp extra salt)
1 tsp black pepper, paprika
3/4 tsp onion powder
2 tsp garlic powder
1/2 tsp each mustard powder, ginger powder
1/4 tsp cayenne pepper, optional=
1 tsp each dried thyme, oregano, crushed with fingers to make it finer
TO FRY:
2 – 3 cups (2.5 cm / 1" depth) canola oil (veg or peanut oil)
1. Whisk marinade, add chicken, toss, marinade 1 – 3 hours (no longer than 24 hours).
2. Mix breading with herbs & spices. Drizzle 3 tbsp marinade, rub with fingers to create lots of little clumps (makes extra crunchy nubbly crust on chicken). Drop chicken into breading with left hand, spoon over flour then toss/press on flour using right hand. Mostly shake off excess, spread on tray, repeat with all.
3. Heat 2.5cm / 1” oil to 180C/350F. Put some chicken in spider, shake so excess flour falls through holes, fry 2 – 2.5 min until golden and crispy. Drain on paper towels, eat! I like to dip in Honey Mustard Sauce (1/4 cup mayo, 1 tbsp each Dijon and honey, 1 tsp cider vinegar or lemon, pinch S&P).
* Salt – half if using table salt, increase a bit if using flakes and crush between fingers to make it finer.
