Crispy popcorn chicken

Get the recipe for crispy, perfectly seasoned Popcorn Chicken! Easy to make in 30 minutes, this popular snack is great for dipping and sharing.

📝 Ingredients

• 14 oz chicken inner fillets
• 8.75 oz buttermilk
• 1 egg
• 1 tsp Tabasco
• 7 oz flour
• 2 tsp salt
• 1 tsp chicken stock powder
• 1 black peppercorns (ground)
• 0.5 tsp white pepper
• 0.5 tsp ground allspice
• 0.5 tsp ground coriander
• 0.5 tsp ground ginger
• 0.5 tsp garlic powder
• 0.5 tsp dried thyme
• 0.5 tsp dried sage
• 0.5 tsp dried marjoram
• 1 l canola oil

👨‍🍳 Instructions

1. 1Prepare marinade by whisking together buttermilk, egg, tabasco, half of salt and some black pepper in a medium-sized bowl. Then chop chicken filets into approx. 2 cm/ 0.8 in. pieces, add them to marinade, and mix to combine until well coated. Let them marinade for approx. 30 min. up to 12 hrs.
2. 2Add oil to a large pot and preheat on medium-high to 190 °C/ 374 °F. Add thyme, sage, marjoram and a pinch of salt to a small pestle and mortar and grind to form a fine powder. Add powder to a large bowl, and whisk it together along with flour, remaining salt, chicken bouillon, black pepper, white pepper, allspice, coriander, ginger and garlic.
3. 3Remove chicken from marinade and add to the seasoned flour and mix until all pieces are individually coated with flour, then place in a sieve and shake off excess flour. Once oil reaches 190°C/ 374°F, carefully add half of coated chicken and fry for approx. 2 min. Remove with a spider or slotted spoon, allowing the excess oil to drain back into pot, and place on a paper-towel-lined tray or plate and sprinkle with some more salt. Allow oil to reach 190°C/ 374°F again, repeat with remaining chicken. And then serve with fries and your favourite dip!