Crispy popcorn chicken

Ingredients

• 397 g (14 oz)chicken inner fillets
• 248 g (8.75 oz)buttermilk
• 1egg
• 1 tspTabasco
• 198 g (7 oz)plain flour
• 2 tspsalt
• 1 tspchicken stock powder
• 1black peppercorn, ground
• 0.5 tspwhite pepper
• 0.5 tspground allspice
• 0.5 tspground coriander
• 0.5 tspground ginger
• 0.5 tspgarlic powder
• 0.5 tspdried thyme
• 0.5 tspdried sage
• 0.5 tspdried marjoram
• 1 lrapeseed oil

Instructions

1. 1

   Mix the marinade

   Whisk the buttermilk, egg, Tabasco, half the salt and some black pepper in a medium bowl. Cut the chicken into pieces about 2 cm across, add them to the marinade and turn to coat. Leave to marinate for about 30 minutes, or for up to 12 hours.

2. 2

   Season the flour

   Pour the oil into a large saucepan and heat it over a medium-high heat to 190°C (374°F). Grind the thyme, sage, marjoram and a pinch of salt to a fine powder using a pestle and mortar. Put the powder in a large bowl and whisk in the flour, remaining salt, chicken stock powder, black pepper, white pepper, allspice, coriander, ginger and garlic.

3. 3

   Coat the chicken

   Take the chicken out of the marinade and toss it in the seasoned flour until each piece is coated. Transfer the pieces to a sieve and shake off the excess flour.

4. 4

   Fry in batches

   When the oil reaches 190°C (374°F), carefully add half the chicken and fry for about 2 minutes. Lift it out with a spider or slotted spoon, letting excess oil drain back into the saucepan, then place it on a paper-towel-lined tray or plate and sprinkle with a little more salt. Let the oil return to 190°C (374°F) and repeat with the remaining chicken. Serve with fries and your favourite dip.

What is popcorn chicken?

Popcorn chicken is a familiar American-style snack of small, crisp pieces of chicken made for eating by hand. Its name comes from the bite-sized shape, which makes the pieces easy to share and dip.

This version uses a buttermilk marinade and a seasoned flour coating. A short fry cooks the small pieces quickly while giving them a crisp exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 455 calories, 32g protein, 38g carbs, 20g fat.

The chicken supplies most of the protein, while the flour coating contributes much of the carbohydrate. The frying oil and egg account for much of the fat. Balance the plate with vegetables or salad alongside the chicken and fries.

Why use a buttermilk marinade?

Buttermilk and egg cling to the chicken and help the flour coating adhere. Tabasco adds a little heat to the marinade without changing the basic method.

Marinate for about 30 minutes if you are making the recipe straight away, or leave the chicken for up to 12 hours as directed.

Build the seasoning

Herbs: grinding thyme, sage and marjoram with a pinch of salt makes a fine mixture that spreads evenly through the flour.

Spices: white pepper, allspice, coriander, ginger and garlic powder give the coating a layered savoury flavour. Chicken stock powder and black pepper add further seasoning.

Coat each piece well

Separate the chicken pieces as you toss them in the flour so each gets its own coating. A sieve is useful for shaking off loose flour before frying.

Excess flour can fall into the oil and darken during cooking, so take a moment to remove it rather than transferring a thick layer to the pan.

Watch the oil and timing

Heat the oil to 190°C and check that it has returned to that temperature before adding the second batch. Fry the pieces for about 2 minutes, as specified in the method.

The chicken is ready when it is cooked through and the coating is crisp. Use a food thermometer to check the centre of a larger piece if you are unsure; poultry should reach 75°C.

Serve while crisp

Serve the chicken soon after frying, with fries and your favourite dip as suggested. A simple salad or crunchy raw vegetables can add freshness alongside the fried coating.

Let the pieces drain briefly on kitchen paper and add the finishing pinch of salt while they are still hot.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar rate.
• Shake off loose flour in the sieve before each batch goes into the oil.
• Use a large saucepan with enough room for the oil and chicken, without filling it close to the rim.
• Fry in two batches as directed to avoid adding all the chicken at once.
• Allow the oil to return to 190°C before frying the second batch.
• Drain the fried pieces briefly and season them while hot.

Variations

• More heat: Add extra Tabasco to the marinade to make the chicken spicier.
• Herb balance: Adjust the thyme, sage or marjoram to suit the flavour you prefer.
• Dipping sauce: Serve with a favourite dip alongside the fries.
• Lighter side: Swap the fries for a green salad or crunchy vegetables.
• Extra pepper: Grind more black pepper into the flour mixture for a stronger peppery note.

Common mistakes to avoid

• Uneven pieces: Cut the chicken into pieces about 2 cm across so they cook evenly.
• Skipping the sieve: Shake off excess flour to keep loose coating from dropping into the oil.
• Oil too cool: Wait until it reaches 190°C before frying for a crisp coating.
• Crowded batches: Fry half the chicken at a time, as directed, rather than adding it all together.
• Second batch too soon: Let the oil return to 190°C before adding the remaining chicken.
• Guessing doneness: Check the centre of a larger piece; poultry should reach 75°C.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven or air fryer until hot and crisp; the coating may soften in a microwave.

Frequently asked questions