KFC Style Baked Popcorn Chicken (Two Ways + GF)

Ingredients

• 400 gboneless chicken thighs, cut into 2.5 cm pieces
• 240 ml (1 cup)buttermilk, or yoghurt whisked with water
• 1 teaspoonminced garlic
• 1 teaspoondried oregano
• 1 teaspoondried basil
• to tastesalt and pepper
• 590 ml (2½ cups)crushed potato crisps
• 1 teaspoondried oregano
• 1 teaspoononion powder
• 1 teaspoongarlic powder
• to tastesalt
• 590 ml (2½ cups)crushed potato crisps
• 1 teaspoondried oregano
• 1 teaspoononion powder
• 1 teaspoongarlic powder
• 1 tablespoonKashmiri chilli powder or paprika
• 1½ tablespoonsicing sugar
• to tastesalt
• as neededoil, for brushing

Instructions

1. 1

   Marinate the chicken

   Mix the chicken with the buttermilk, garlic, oregano, basil, salt and pepper. Leave to marinate for 30 minutes or up to 2 hours.

2. 2

   Choose a coating

   There are two coating options: a non-spicy one and a spicy one. Choose either, or prepare half of each; each coating recipe is enough for 400 g of chicken.

3. 3

   Heat the oven

   Preheat the oven to 200°C (400°F). Set a cooling rack on a baking sheet and spray or brush it with oil.

4. 4

   Mix the coating

   Choose the coating you want and mix its ingredients together well. Crush the potato crisps to a breadcrumb-like texture.

5. 5

   Coat the chicken

   Working with one piece at a time, shake off excess buttermilk and dredge the chicken evenly in the coating. Place each coated piece on the prepared rack and repeat with the remaining chicken.

6. 6

   Bake until cooked

   Brush or spray the chicken lightly with oil and bake for 20–25 minutes, gently turning the pieces halfway through. Serve immediately once cooked through.

What is popcorn chicken?

Popcorn chicken is a familiar American-style appetiser of small, bite-sized chicken pieces with a crisp coating. This version takes inspiration from the seasoned crunch of fast-food fried chicken, but bakes the pieces on a rack instead.

The two coating choices make it easy to serve both a milder batch and a spiced one. Crushed potato crisps give the outside its distinctive crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 213 calories, 12g protein, 2g carbs, 17g fat.

The chicken provides most of the protein, while the potato crisps contribute much of the carbohydrate and fat. Serve a portion with vegetables or salad to round out the plate.

Why use chicken thighs?

Thigh meat is the recipe’s choice for these small pieces, and its fuller flavour works well with the savoury coating. Cut the pieces to a similar size so they cook at roughly the same pace.

Buttermilk: The marinade coats the chicken and gives the seasonings a surface to cling to. If needed, the recipe allows yoghurt whisked with water instead.

Getting the crisp coating right

Crush the crisps until they resemble breadcrumbs, rather than leaving large shards that may not adhere evenly. Mix the chosen coating ingredients thoroughly so its herbs and seasonings are distributed.

One piece at a time: Shake off excess marinade before dredging. Press or turn each piece in the crumbs to cover it all over, then set it on the rack without crowding the pieces.

Choose mild or spicy

Mild coating: Use the first coating mixture, with oregano, onion powder and garlic powder. It keeps the flavour savoury without the chilli seasoning.

Spicy coating: Use the second mixture, adding Kashmiri chilli powder or paprika and icing sugar. For a mixed batch, make half of each coating; each full coating recipe is intended for 400 g of chicken.

Baking and checking doneness

Bake at 200°C for 20–25 minutes and turn the pieces gently halfway through. A cooling rack set over a baking sheet lets hot air circulate around the chicken as it bakes.

Check that the chicken is cooked through before serving. Piece size and oven performance can affect how long it takes, so use the recipe’s time range as a guide.

Serving ideas

Serve the chicken straight from the oven while the coating is crisp. A simple salad or vegetable sticks make a fresh counterpoint to the salty, crunchy pieces.

For a more filling plate, pair it with a substantial side such as potatoes or a grain salad. Keep dips on the side so the coating stays crisp until serving.

Recipe notes & tips

• Cut the chicken into similarly sized pieces for more even cooking.
• Crush the potato crisps finely enough for an even coating.
• Shake excess marinade from each piece before coating it.
• Use the mild and spicy coatings separately if you want to offer both options.
• Turn the chicken gently halfway through baking to help it cook evenly.
• Serve immediately for the crispiest texture.

Variations

• Use paprika: Swap it for the Kashmiri chilli powder in the spicy coating.
• Try the yoghurt option: Whisk yoghurt with water to replace the buttermilk.
• Make a half batch of each: Prepare half of the mild and half of the spicy coating for a mixed platter.
• Adjust the spice: Choose the mild coating for a less spicy batch.
• Change the crisp flavour: Use a different flavour of potato crisps for a different seasoning note.

Common mistakes to avoid

• Large chicken pieces: They may cook at a different rate; cut them into evenly sized 2.5 cm pieces.
• Coarse crumbs: Large crisp shards can leave patchy coverage; crush them to a breadcrumb-like consistency.
• Wet coating: Excess buttermilk can make the crumbs clump; shake it off before dredging.
• Crowded rack: Pieces pressed together may not bake as evenly; arrange them with space between them.
• Skipping the turn: The pieces may cook unevenly; gently turn them halfway through.
• Leaving them to sit: The coating loses crispness over time; serve straight after baking.

How to store

Refrigerate leftover chicken in a covered container for up to 3 days. Reheat in an oven until hot throughout; the coating may be less crisp after storage.

Frequently asked questions