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Popcorn Chicken
Plat

Popcorn Chicken

40 minPour 4Nutri-Score D€€
par @flakeyysalt2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken breast (cut into bite-sized pieces)Viandes600 g
  • buttermilkProduits laitiers200 ml
  • all-purpose flourCéréales150 g
  • cornstarchÉpicerie50 g
  • paprikaÉpices5 g
  • garlic powderÉpices4 g
  • onion powderÉpices4 g
  • saltÉpices6 g
  • black pepper (ground)Épices2 g
  • egg (beaten)Produits laitiers1 morceau
  • vegetable oil (for deep frying)Épicerie1 litre

par portion

Nutrition

560kcal

Glucides
36 g
Protéines
36 g
Lipides
30 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×3
  • Friteuse
  • Écumoire
  • Grille de refroidissement

pas à pas

Préparation

  1. Marinate the chicken

    • Cut the chicken breast into bite-sized pieces.
    • Place the chicken in a bowl with the buttermilk, salt and black pepper and mix well.
    • Cover and refrigerate to let the chicken soak up the marinade.
    Étape 1

  2. Prepare the coating

    • In a bowl, combine the flour, cornstarch, paprika, garlic powder and onion powder.
    • Beat the egg in a separate bowl.
    • Set up the bowls in order: flour mixture, egg, then flour mixture again.
    Étape 2

  3. Coat the chicken

    • Take each piece of chicken from the buttermilk and press it into the flour mixture.
    • Dip it into the beaten egg, then roll it again in the flour mixture.
    • Shake off the excess and set the coated pieces aside on a tray.
    Étape 3

  4. Fry the popcorn chicken

    • Heat the vegetable oil to 175 °C.
    • Fry the chicken pieces in batches until golden and cooked through.
    • Lift them out with a slotted spoon and drain on a cooling rack.
    Étape 4

  5. Serve

    • Season the popcorn chicken with a little extra salt while hot.
    • Serve immediately with your favourite dipping sauce.
    Étape 5
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