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Popcorn chicken

 


Method 1

Ingredients

25g salted popcorn

85g stale bread or breadcrumb

1 tsp smoked paprika

50g plain flour

1 large egg

2 skinless chicken breasts

cut into long thin strips

oil

for frying

For the dip

150ml pot soured cream

zest 1 lime

and juice of ½

handful coriander

chopped

step 1

Put the popcorn, bread or breadcrumbs and paprika in a food processor and blend until finely chopped. Tip into a wide, shallow bowl. Whisk the egg in a second bowl, and mix the flour with some seasoning in a third bowl.

step 2

Dip the chicken strips first into the seasoned flour, then into the egg mixture, and finally into the popcorn breadcrumbs – press the crumbs onto the chicken to help them stick. Continue until all the chicken pieces are coated, then chill for 30 mins, or up to 1 day. Mix together the ingredients for the dip in a small bowl.

step 3

When ready to cook the chicken, heat enough oil to just cover the surface of a large frying pan. Once hot, cook the chicken pieces for 2-3 mins on each side (in batches so you don’t overcrowd the pan) until golden and cooked through. Drain on kitchen paper. Serve warm with the dip on the side.

Method 2

🍗 Popcorn Chicken Recipe

🧂 Ingredients (serves 4):

For the Chicken:

Chicken breast or thigh (boneless, skinless) – 500g (1 lb), cut into bite-sized chunks

Buttermilk – 1 cup (or use milk + 1 tbsp lemon juice or vinegar)

Salt – 1 tsp

Black pepper – ½ tsp

Garlic powder – 1 tsp

Paprika (smoked or sweet) – 1 tsp

Optional: a pinch of cayenne for heat

For the Coating:

All-purpose flour – 1 cup

Cornstarch – ½ cup (makes it extra crispy)

Salt & pepper – to season

Optional: Extra paprika, garlic powder, or dried herbs

For Frying:

Vegetable oil – for deep or shallow frying

🧑‍🍳 Instructions:

1. Marinate the Chicken:

In a bowl, mix chicken pieces with buttermilk, salt, pepper, garlic powder, and paprika.

Cover and marinate for at least 30 minutes (up to overnight in the fridge).

2. Prepare the Coating:

In another bowl, mix flour, cornstarch, salt, pepper, and any extra spices you like.

3. Coat the Chicken:

Remove chicken from the marinade (let excess drip off).

Toss chicken pieces in the flour mixture until well coated.

Optional: double coat for extra crunch — dip in buttermilk again, then flour mix again.

4. Fry:

Heat oil to 170–180°C (340–360°F) in a deep fryer or deep pan.

Fry in batches for 3–5 minutes, until golden brown and cooked through.

Drain on paper towels.

5. Serve:

Hot and crispy, with dipping sauces like spicy mayo, BBQ sauce, honey mustard, or ranch.

🧾 Optional Extras:

Spicy twist: Add cayenne or hot sauce to the marinade.

Crispier option: Add crushed cornflakes or panko to the coating.

Oven-baked or air-fried version? Let me know and I can give that too.



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