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Popcorn Chicken
40 minServes 4Nutri-Score D€€
D
40 min
40 minPopcorn Chicken
what you need
Ingredients
chicken breast (cut into bite-sized pieces)Meat600 g
buttermilkDairy200 ml
all-purpose flourGrains150 g
cornstarchPantry50 g
paprikaSpices5 g
garlic powderSpices4 g
onion powderSpices4 g
saltSpices6 g
black pepper (ground)Spices2 g
egg (beaten)Dairy1 piece- vegetable oil (for deep frying)Pantry1 litre
per serving
Nutrition
560kcal
- Carbs
- 36 g
- Proteins
- 36 g
- Fat
- 30 g
what you’ll use
Tools
Mixing bowl ×3
Deep fryer
Slotted spoon- Cooling rack
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Serve
- Season the popcorn chicken with a little extra salt while hot.
- Serve immediately with your favourite dipping sauce.
most cooked first