If you’ve ever craved that perfect bite of crunchy, juicy, golden chicken but thought, “Could homemade really outdo KFC?” then you are in for a treat with this Popcorn Chicken – Better Than KFC! Recipe. It’s flaky on the outside, tender and flavorful on the inside, and absolutely bursting with all those secret spices and crispy bits that make fast food takeout so irresistible. Trust me, once you try this, you’ll never look back at store-bought again!
Ingredients You’ll Need
Every ingredient plays a starring role in bringing out the unforgettable flavor and texture of this Popcorn Chicken – Better Than KFC! Recipe. From the tang of buttermilk to the perfect blend of herbs and spices, each component is simple, yet essential for that crave-worthy crunch and succulence.
- 500g chicken breast, skinless boneless: Tender, bite-sized pieces are key for even cooking and maximum juiciness.
- 3/4 cup buttermilk: Adds tang and helps tenderize the chicken beautifully.
- 1 1/2 tsp cooking salt / kosher salt: Elevates flavor inside and out without overpowering.
- 1 large egg: Acts as the perfect binder for the breading to stick.
- 1 1/2 cups plain/all-purpose flour: The base coating that crisps up just right.
- 1/2 cup corn flour / cornstarch: Your secret weapon for next-level crunch.
- 1 tsp cooking salt / kosher salt: Seasoning for the breading, ensuring every bite sings.
- 1/2 tsp celery salt: Adds subtle, savory depth and complexity.
- 1 tsp black pepper: Brings mild heat and sharp warmth.
- 1 tsp sweet paprika: Sweet and vibrant, giving a gorgeous color and gentle smokiness.
- 1 tsp dried thyme: Earthy and fragrant, crushed to release full aroma.
- 1 tsp dried oregano: Adds that herby Mediterranean punch.
- 3/4 tsp onion powder: Imparts mellow onion flavor without moisture.
- 2 tsp garlic powder: Essential layer of savory goodness.
- 1/2 tsp mustard powder: Gives a subtle zing that balances richness.
- 1/2 tsp ginger powder: A gentle warming spice for unexpected complexity.
- 1/4 tsp cayenne pepper (optional): Adds just a whisper of background heat, without making it spicy.
- 2 1/2 – 3 1/2 cups canola oil: For deep frying to golden perfection, with a neutral flavor.
- Honey mustard dipping sauce: Sweet and tangy partner that complements every crispy bite.
- Ketchup or tomato sauce (optional): Classic dipping for extra comfort food vibes.
How to Make Popcorn Chicken – Better Than KFC! Recipe
Step 1: Prepare and Marinate the Chicken
Cut your chicken breast into small, bite-sized cubes about 1.25 cm or half an inch. This size ensures each piece cooks quickly and evenly, giving you maximum crunch with a tender center. Whisk together the buttermilk, egg, and 1 1/2 teaspoons of salt in a bowl. Submerge your chicken pieces in this marinade, coating them fully. Cover and refrigerate for at least one hour, up to 24 hours for an even deeper flavor and juiciness.
Step 2: Mix the Breading and Secret Crunch Clumps
In a large bowl, combine the all-purpose flour, cornflour, 1 teaspoon salt, celery salt, black pepper, sweet paprika, dried thyme and oregano, onion powder, garlic powder, mustard powder, ginger powder, and cayenne pepper if using. Here’s a secret trick: drizzle 3 tablespoons of the buttermilk marinade into the dry mixture, then rub it in with your fingers until you get lots of small lumpy bits throughout. These little clumps fry up into extra crispy, mouthwatering bits that take this recipe from great to legendary!
Step 3: Bread the Chicken
Using your left hand, pick up a handful of the marinated chicken and scatter it over the flour mixture. With a spoon, sprinkle more flour on top, then gently toss to coat every piece evenly. Shake off excess flour with your right hand, making sure not to create a thick batter coating. Spread the coated chicken pieces onto a tray in a single layer. Just before frying, give the chicken a quick toss in the residual flour to freshen the coating and prevent sticking.
Step 4: Fry to Golden Perfection
Heat your oil in a heavy-based saucepan to about 180°C (350°F), filling it to a depth of roughly 2.5 cm or one inch. Carefully lower the chicken pieces into the hot oil using a spider strainer or slotted spoon, avoiding overcrowding. Fry for 2 to 2.5 minutes until a beautiful golden crust forms, stirring halfway to separate any pieces that stick together. Remove the chicken with a spider and drain on paper towels. Keep the cooked pieces warm in a 50°C (125°F) oven as you fry the rest.
How to Serve Popcorn Chicken – Better Than KFC! Recipe
Garnishes
A sprinkle of chopped fresh parsley or a light dusting of paprika adds a pop of color and an herby freshness that enhances this crunchy delight. You can also serve with lemon wedges to add a bright contrast to the richness if you like a little zing.
Side Dishes
This Popcorn Chicken – Better Than KFC! Recipe pairs perfectly with fries, coleslaw, or a crisp green salad for balance. If you want to keep that retro fast-food vibe, creamy mashed potatoes or a buttery corn on the cob makes for a classic, satisfying feast.
Creative Ways to Present
For an extra fun twist, serve your popcorn chicken in small popcorn boxes or colorful paper cones. This casual presentation instantly amps up the excitement — perfect for parties or casual dinners. Offer a variety of dipping sauces, from honey mustard to spicy ranch, letting everyone customize their perfect bite.
Make Ahead and Storage
Storing Leftovers
Popcorn chicken is wonderful for leftovers! Store cooled pieces in an airtight container in the refrigerator for up to 3 days. Make sure they are well spaced when you first plate them to avoid sogginess.
Freezing
You can freeze cooked popcorn chicken easily by laying the cooled pieces in a single layer on a baking sheet, freezing until firm, then transferring to freezer bags or containers. This makes a great make-ahead snack or quick meal addition, lasting up to 1 month.
Reheating
To revive that signature crunch, reheat your leftovers in a preheated oven at 180°C (350°F) for 8-10 minutes, flipping halfway through. Avoid microwaving if you want to keep the coating crisp and delicious.
FAQs
Can I use a different cut of chicken?
Absolutely! While chicken breast is lean and tender, using boneless thighs or tenderloins can add extra juiciness and flavor. Just cut into similar-sized pieces for even cooking.
What if I don’t have buttermilk?
No problem! You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 3/4 cup of milk or plain yogurt. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.
Is the cayenne pepper necessary?
The cayenne pepper is optional and only adds a subtle background warmth, so it’s perfect if you prefer a milder version or want just a hint of spice without heat.
Can I bake instead of fry?
While frying produces the ultimate crunch, you can bake the chicken at 220°C (425°F) for 15–20 minutes, turning halfway through. It won’t be quite the same, but still tasty and lighter if you prefer.
How do I re-use frying oil safely?
After frying, allow the oil to cool, then strain it through a fine sieve or cheesecloth into a clean jar. Store in a cool, dark place and reuse within 1-2 times for frying similar foods.
Final Thoughts
This Popcorn Chicken – Better Than KFC! Recipe is one of those dishes that brings comfort, fun, and flavor all to your table with ease. It’s perfect for family dinners, game days, or whenever you need that crispy, juicy fried chicken fix. Give it a whirl—you might just find yourself redefining your go-to takeout favorites forever!
Print
Popcorn Chicken – Better Than KFC! Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
This homemade Popcorn Chicken recipe delivers a crispy, golden bite-sized delight that’s better than KFC! Marinated in buttermilk and coated with a flavorful blend of spices and herbs, these crunchy chicken nuggets are perfect for snacking or serving as a fun appetizer with delicious dipping sauces.
Ingredients
Chicken and Marinade
- 500g / 1lb chicken breast (skinless boneless, tenderloin or boneless thighs)
- 3/4 cup buttermilk (or yogurt/milk sub as per Note 2)
- 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
- 1 tsp cooking salt / kosher salt
- 1/2 tsp celery salt (or 1/4 tsp extra salt as substitute)
- 1 tsp black pepper
- 1 tsp regular paprika (sweet, not hot or smoked)
- 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 slight warmth)
Cooking Oil and Sauce
- 2 1/2 – 3 1/2 cups canola, vegetable, or peanut oil (2.5 cm / 1″ depth)
- 1/2 batch Honey mustard dipping sauce (optional, pictured)
- Ketchup or tomato sauce (optional)
Instructions
- Prepare the Chicken: Cut the chicken into small 1.25 cm (1/2″) cubes for uniform cooking and bite-sized pieces.
- Marinate the Chicken: In a bowl, whisk together the buttermilk, egg, and 1 1/2 tsp salt. Add the chicken cubes, stir to coat thoroughly, then cover and refrigerate for at least 1 hour, up to 24 hours for best flavor and tenderness.
- Prepare Breading Mixture: In a large bowl, mix together all the breading ingredients: flour, corn flour, salt, celery salt, black pepper, paprika, thyme, oregano, onion powder, garlic powder, mustard powder, ginger powder, and optional cayenne pepper.
- Create Crunchy Clumps: Drizzle 3 tablespoons of the marinade into the breading mixture. Use your fingers to rub it in, forming small lumpy bits throughout the flour; these will fry up into crispy, crunchy nuggets.
- Bread the Chicken: Using your left hand, pick up a handful of marinated chicken and scatter it onto the flour mixture. Spoon flour over the chicken and gently toss with a spoon to coat each piece evenly.
- Shake Off Excess Flour: With your right hand, separate the coated chicken pieces and press the clumpy flour onto them. Then shake off excess flour through your fingers and spread the coated chicken on a tray. Repeat for remaining chicken.
- Freshen up the Coating: Just before frying, re-toss the chicken pieces briefly in the residual flour on the tray to ensure the coating is dry and not clumped together.
- Prepare to Fry: Line a tray with paper towels for draining fried chicken. Preheat the oven to 50°C/125°F to keep cooked chicken warm.
- Heat Oil: In a heavy-based saucepan or deep skillet about 20-24 cm (8-9.5″) wide, add oil to a depth of 2.5 cm (1″). Heat over medium-high heat until oil reaches 180°C/350°F.
- Fry the Chicken: Using a spider or scoop, shake off any excess flour from a handful of chicken and carefully lower into the hot oil. Fry for 2 to 2.5 minutes, separating any pieces that stick together midway until golden brown and crispy.
- Drain and Keep Warm: Remove the cooked chicken with a spider and place on the paper towel-lined tray to drain excess oil. Keep the chicken warm in the preheated oven while frying the remaining batches.
- Serve: Serve the popcorn chicken in popcorn boxes for a fun touch alongside honey mustard dipping sauce, ketchup, or your preferred dip.
Notes
- Note 1: You can use skinless boneless chicken breast, tenderloin, or boneless thighs depending on preference.
- Note 2: Buttermilk can be substituted with yogurt thinned with a little milk as a marinade base.
- Note 3: Use cooking salt or kosher salt as indicated for seasoning layers; adjust salt to taste.
- Note 5: Use a heavy-based pot or skillet to maintain temperature for safe frying and even cooking.
- Note 6: Keeping the coating dry before frying ensures crispiness and prevents clumping during cooking.
- Note 7: Use a thermometer to monitor oil temperature for perfect frying at 180°C/350°F.
- Note 8: Use an oil spider for safety and ease when lowering and removing chicken from hot oil; oil can be reused if strained and stored properly.
