KFC popcorn chicken mimics the signature flavor crispy juicy recipe

KFC popcorn chicken recipe

 

Here's a KFC-style Popcorn Chicken recipe that mimics the signature flavor — crispy, juicy, and seasoned just right.

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🍗 KFC Popcorn Chicken Copycat Recipe

Ingredients

For the Chicken:

• 500g (1 lb) boneless chicken breast or thighs, cut into small bite-sized pieces

• 1 cup buttermilk (or substitute: 1 cup milk + 1 tbsp vinegar/lemon juice)

• 1 tsp salt

• ½ tsp black pepper

For the Breading:

• 1 cup all-purpose flour

• ½ cup cornflour (cornstarch) — for extra crispiness

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp dried oregano

• ½ tsp dried thyme

• ½ tsp white pepper

• ½ tsp cayenne pepper (optional, for heat)

• 1 tsp salt

• ½ tsp MSG (optional, but authentic to KFC flavor)

For Frying:

• Oil for deep frying (canola, vegetable, or peanut oil)

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🔪 Instructions

1. Marinate the Chicken

• In a bowl, mix chicken pieces with buttermilk, salt, and black pepper.

• Cover and marinate for at least 30 minutes (preferably 2–4 hours or overnight in the fridge).

2. Prepare the Seasoned Flour

• In a large bowl, mix flour, cornflour, and all the seasoning/spices thoroughly.

3. Bread the Chicken

• Remove chicken from the marinade (do not wipe it off).

• Toss pieces in the seasoned flour mix until well coated.

• For extra crunch: double dip — re-dip in buttermilk then flour again.

4. Fry

• Heat oil in a deep pan to 170–180°C (340–360°F).

• Fry chicken in batches for 3–4 minutes or until golden brown and cooked through.

• Drain on paper towels or a wire rack.

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🔹 Step 1: Prepare the Chicken

You’ll need:

• 500g (1 lb) boneless chicken breast or thighs

• 1 cup buttermilk

• 1 tsp salt

• ½ tsp black pepper

Instructions:

1. Cut the chicken into small, bite-sized pieces (about the size of a grape).

2. Place the pieces in a bowl.

3. Add 1 cup of buttermilk, 1 tsp salt, and ½ tsp black pepper.

4. Mix well, cover the bowl, and let it marinate in the fridge for at least 30 minutes (or up to 4 hours).

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🔹 Step 2: Make the Seasoned Coating (Flour Mix)

You’ll need:

• 1 cup all-purpose flour

• ½ cup cornflour (cornstarch)

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp oregano

• ½ tsp thyme

• ½ tsp white pepper

• ½ tsp cayenne pepper (optional, for spice)

• 1 tsp salt

• ½ tsp MSG (optional)

Instructions:

1. In a large bowl, mix all dry ingredients together.

2. Set aside. This is your crispy coating.

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🔹 Step 3: Coat the Chicken

Instructions:

1. Take the marinated chicken out of the fridge.

2. One by one, dip the chicken pieces into the flour mix.

3. Press each piece into the flour so it sticks well and gets fully coated.

4. Place the coated pieces on a plate.

✅ Optional for extra crunch:
Do a double dip — dip the flour-coated chicken back into the buttermilk, then into the flour again.

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🔹 Step 4: Fry the Chicken

You’ll need:

• Cooking oil (like vegetable or canola)

• Deep frying pan or pot

Instructions:

1. Pour enough oil into a pot so that chicken pieces can be fully covered (about 2–3 inches deep).

2. Heat oil to 170–180°C (340–360°F). You can test it by dropping a small piece of bread — it should sizzle and turn golden in 30–40 seconds.

3. Carefully add a few chicken pieces into the hot oil.

4. Fry for 3–4 minutes, or until golden brown and crispy.

5. Use tongs or a slotted spoon to remove the chicken.

6. Place on paper towels or a rack to drain excess oil.

💡 Don’t overcrowd the pan! Fry in batches so the oil stays hot and the chicken gets crispy.

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🔹 Step 5: Serve!

1. Let the chicken cool for 2–3 minutes.

2. Serve with your favorite dipping sauces like:

   • Ketchup

   • Spicy mayo

   • BBQ sauce

   • Honey mustard

3. Enjoy with sides like fries, coleslaw, or mashed potatoes.

🔹 Step 6: Rest the Coated Chicken

After coating, let the chicken pieces sit for 10 minutes on a tray or plate.
✅ This helps the flour stick better and form a crunchier crust when fried.

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🔹 Step 7: Heat the Oil Safely

Pour about 2–3 inches of oil into a deep pot or pan.
Use medium-high heat to warm it up.

⏱ Wait around 5–7 minutes.
🎯 Oil temperature should be 170–180°C (340–360°F).

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🔹 Step 8: Test the Oil

Drop a small piece of flour into the oil:

• If it sizzles and rises quickly, the oil is ready.

• If it sinks or doesn’t bubble, it’s too cold.

• If it browns instantly, it’s too hot — lower the heat.

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🔹 Step 9: Add Chicken Carefully

Use tongs or a spoon to gently place the coated chicken pieces into the hot oil.
⚠️ Don’t overcrowd the pan — fry in small batches so they cook evenly.

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🔹 Step 10: Fry Until Golden

Let the chicken fry for about 3–4 minutes, or until it turns a deep golden brown.
🌀 Stir gently once or twice so they don’t stick together.

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🔹 Step 11: Remove from Oil

Use a slotted spoon or tongs to lift out the chicken.
Place the pieces on paper towels or a wire rack to drain extra oil.

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🔹 Step 12: Check Doneness

Cut open one piece to check:

• It should be white inside, not pink.

• Juices should run clear.
  ✅ If undercooked, fry for 1 more minute.

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🔹 Step 13: Fry the Rest

Repeat the frying process for the remaining chicken.
Always let the oil return to the right temperature before each new batch.

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🔹 Step 14: Season Right After Frying (Optional)

While still hot, you can lightly sprinkle some extra salt or a touch of seasoning (like garlic powder or paprika) for extra flavor.

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🔹 Step 15: Let Cool for 2–3 Minutes

Allow the chicken to rest for a few minutes so it crisps up more and cools slightly.

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🔹 Step 16: Prepare Dipping Sauce (Optional)

Here’s a quick spicy mayo dip:

• 3 tbsp mayo

• 1 tsp ketchup

• ½ tsp chili sauce or hot sauce

• Mix and serve!

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🔹 Step 17: Plate Your Popcorn Chicken

Arrange the crispy chicken on a plate or in a bowl.
Add some dipping sauce or a side (like fries or coleslaw) next to it.

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🔹 Step 18: Serve Immediately

Popcorn chicken is best when hot and crispy.
Serve straight away to enjoy the crunch and juiciness.

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🔹 Step 19: Store Leftovers (if any!)

If you have leftovers:

• Let them cool completely.

• Store in an airtight container in the fridge for up to 2–3 days.

• Reheat in an oven or air fryer (not microwave) to keep them crispy.

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🔹 Step 20: Celebrate Your Win 🎉

You just made homemade KFC-style popcorn chicken from scratch!
Perfect for movie nights, parties, or a snack attack.

✅ Conclusion: Your Homemade KFC-Style Popcorn Chicken

Congratulations! 🎉
You've just made crispy, juicy, golden popcorn chicken at home — packed with flavor, seasoned just right, and perfectly crunchy, just like KFC’s (maybe even better!).

This recipe showed you how to:

• Marinate the chicken for tenderness

• Season and coat it for that signature crispy crust

• Fry it properly for golden perfection

• And finally, serve and enjoy with dips and sides

Whether you're cooking for yourself, your family, or friends, this is a crowd-pleasing snack that’s easy to make once you know the steps.

✅ Tips for Best Results

• MSG adds the “umami” taste KFC is known for — optional but authentic.

• Let breaded chicken rest 10 mins before frying to help coating stick.

• Use a thermometer to maintain oil temperature.

• Try an air fryer for a healthier version (spray with oil and air fry at 200°C/400°F for 10–12 mins, flipping halfway).

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