Ready in: 1 hour 10 minutes · Serves: 4 · Technique: Deep frying · Storage: Refrigerate leftovers for up to 3 days.
Quick Answer
This easy KFC-style popcorn chicken is marinated for flavor, coated in spices, and deep-fried to perfection for a crispy treat.Ah, New York City in the fall-crisp air, vibrant colors in the parks, and the anticipation of the holiday season ahead. As we inch closer to Thanksgiving and Christmas, there's something incredibly comforting about whipping up cozy favorites that bring friends and family together. One dish that never fails to bring a smile is popcorn chicken. It's crispy, tender, and oh-so-satisfying-the perfect addition to a festive spread or a game day feast. Let's dive into my highly-tested version that brings that addictive flavor of KFC right into your kitchen!
A Cozy Holiday Treat
Why You'll Love This Recipe
- Deliciously crispy and flavorful, bringing KFC's iconic taste right to your home.
- Easy to prepare, making it a perfect dish for gatherings and game days.
- Customizable with your favorite spices and dips to suit any palate.
- Great for meal prep; enjoy as leftovers while retaining their crunchy texture.
- Ideal for creating memorable moments with family and friends during the festive season.
Ingredients
Gather the ingredients to create your own delicious KFC-style popcorn chicken at home.
For the Chicken:
- 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 2 teaspoons hot sauce (optional, for a kick)
For the Breading:
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon baking powder
- Salt and pepper to taste
For Frying:
- Vegetable oil (enough for deep frying, about 2 cups)
How to Make KFC Popcorn Chicken (Step-by-Step)
Follow these detailed steps to achieve the perfect crispy popcorn chicken.
Step 1: Marinate the Chicken
In a medium bowl, combine the chicken pieces, buttermilk, and hot sauce if you're looking for some extra heat. Cover and refrigerate for at least 1 hour-or overnight if you want maximum flavor and tenderness. The tangy buttermilk does wonders in tenderizing the chicken.
Step 2: Prepare the Breading
In a separate bowl, whisk together the flour, garlic powder, onion powder, paprika, baking powder, salt, and pepper. As you combine these ingredients, you'll notice the delightful sweet and smoky aromas filling your kitchen.
Step 3: Heat the Oil
In a heavy-bottomed pot or deep skillet over medium heat, pour in enough vegetable oil for frying-about 2 inches deep is ideal. Heat the oil to around 350°F (175°C); you can test this by dropping a small piece of bread into the oil. It should sizzle and turn golden brown in about 30 seconds.
Step 4: Coat the Chicken
Once the oil is hot, take the marinated chicken pieces and let any excess buttermilk drip off. Dredge each piece in the flour mixture, pressing down lightly to ensure an even coating.
Step 5: Fry the Chicken
Carefully place the breaded chicken into the hot oil, avoiding overcrowding the pan which can lower the oil temperature. Fry in batches if necessary, cooking until golden brown and cooked through-about 4-6 minutes per side. Listen for the satisfying sizzle that promises a crunchy, golden crust!
Step 6: Drain the Chicken
Use a slotted spoon to transfer the fried chicken onto a plate lined with paper towels, allowing any excess oil to drain away.
Step 7: Serve Warm
Enjoy your popcorn chicken hot, paired with your favorite dipping sauces such as honey mustard, ranch, or a spicy sriracha mayo!
Common Mistakes to Avoid
- Overcrowding the Pan: Avoid adding too many chicken pieces at once; it lowers the oil temperature and results in greasy, soggy chicken.
- Skipping the Marinade: Don't rush this step! For the best flavor and tender texture, allow the chicken to marinate for at least an hour.
- Not Checking Oil Temperature: A good frying temperature is crucial. If the oil is too cool, the breading will become greasy; too hot, and it will burn before the chicken cooks through.
Tips and Tricks for Success
- For an extra crispy coating, double dip the chicken! After the first coating of breadcrumbs, dip back into the buttermilk and then into the flour again.
- Consider adding your favorite spices to the flour mixture, such as cayenne for heat or herbs de Provence for an aromatic touch.
- If you're making this for a crowd, keep the fried pieces warm in a low oven (around 200°F or 95°C) while you finish cooking the rest.
Variations
- Use turkey or tofu as a substitute for chicken for a different take.
- Try different marinades, such as teriyaki or garlic herb for varied flavors.
- Experiment with gluten-free flour for a gluten-free version.
How to Serve
- Pair with your favorite dipping sauces-think honey mustard, ranch, or a spicy sriracha mayo.
- Serve alongside fresh veggies for a crunchy contrast.
- Include a side of coleslaw or potato wedges for a hearty meal.
Make Ahead and Storage
- Make Ahead: Marinate the chicken the night before for maximum flavor.
- Storage: Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in an oven at 350°F (175°C) for about 10 minutes to regain crispiness.
- Freezing: Freeze cooked chicken in a single layer on a baking sheet and then transfer to a freezer bag for up to 2 months.
Recipe Notes / What I Learned
While testing this recipe, I discovered that the marination period really transforms the chicken, enhancing the flavor and keeping it moist. It's a simple step that makes all the difference in achieving that restaurant-style experience at home. Plus, there's nothing like the joy of sharing crispy bites with loved ones during the festive season!
Yield and Serving Size
Yield: 4 servings · Serving Size: About 8 pieces
Nutrition Snapshot
Estimated Nutrition Per Serving: ~400 calories · 30g protein · 25g carbs · 20g fat
Recipe by:
Crispy KFC-Style Popcorn Chicken
Ingredients
Equipment
Method
- In a medium bowl, combine chicken pieces, buttermilk, and hot sauce, if using. Cover and refrigerate for at least 1 hour—or overnight for maximum flavor.
- In a separate bowl, whisk together flour, garlic powder, onion powder, paprika, baking powder, salt, and pepper.
- In a heavy-bottomed pot or deep skillet, heat enough vegetable oil for frying to about 350°F (175°C).
- Let excess buttermilk drip from marinated chicken pieces, then dredge in the flour mixture, pressing lightly for an even coating.
- Carefully place chicken into the hot oil in batches, avoiding overcrowding. Fry until golden brown and cooked through, about 4-6 minutes per side.
- Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- Serve warm with your favorite dipping sauces.
Notes
FAQs
1. Can I use frozen chicken for this recipe?
It's best to use fresh chicken for optimal flavor and texture. If using frozen, ensure it's completely thawed and pat it dry before marinating.
2. How can I make this recipe healthier?
You can bake the chicken instead of frying. Preheat the oven to 400°F (200°C), place the breaded chicken on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, flipping halfway through.
3. What dipping sauces pair well with popcorn chicken?
Some popular choices include honey mustard, ranch dressing, BBQ sauce, and spicy sriracha mayo. Feel free to get creative with your favorites!
4. How do I store leftover popcorn chicken?
Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10 minutes to restore its crispiness.
5. Can I prepare the chicken in advance?
You can marinate the chicken a day ahead. Just ensure to keep it refrigerated until you are ready to bread and fry it.
