KFC Popcorn Chicken
Ingredients
To MARINATE
- 250gm Boneless Chicken, diced
- 1/2 Teaspoon Salt
- 2 Teaspoon Sweet Paprika/ Kashmiri Chili Powder
- 1 Teaspoon Ginger Garlic Paste
- 1 Teaspoon White Vinegar/Lemon juice
- 1/4 Cup Buttermilk
- 2 Teaspoon Hot Sauce
To Make Buttermilk
- 2 Tablespoon Plain Yogurt/Curd
- 2 Tablespoon Water
COATING:
- 1 Egg
Dry Mix
- 1 1/4 Cup | 156g All Purpose Flour
- 1/2 Cup | 60g Corn flour
- 1 Teaspoon Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Sweet Paprika/Kashmiri Chili Powder
- 1/2 Teaspoon Black Pepper
- 1 Teaspoon Baking Powder, optional (for extra crispiness)
- 1 Teaspoon Oregano/ Mixed Dry herbs
Wet Mix
- 1/2 Cup Ice Cold Water
Instructions
- To Make Buttermilk, Mix 2 Tbsp Plain Yogurt with 2 Tbsp Water. Or you can make it by mixing 1 Teaspoon plain Vinegar or Lemon juice to room temperature 1/4 Cup Milk. Mix well and let it rest for 5-10mins till curdles. Buttermilk is ready to use.
- Marinate boneless Chicken cubes with Salt, Paprika, Ginger Garlic paste, Vinegar, Buttermilk and Hot Sauce for a few hours or overnight refrigerated best for tender juicy chicken.
- After marination just before frying, add 1 Egg and Mix Well.
- In a separate bowl, make a Dry Coating by mixing All purpose flour, Corn Flour, Salt, Garlic Powder, Onion Powder, Paprika, Black Pepper powder, Baking powder and Oregano. MIx well.
- Dredge the Chicken pieces with this flour mix. Keep them aside in a plate.
- Pour some Ice Cold Water to the bowl with the chicken marinade. Mix Well. Only use Ice Cold Water for best results. The colder the crispy the coating.
- Dip the floured chicken pieces in this ice water and dredge them again the flour mix. Press the coating to the chicken pieces and shake off the excess. Repeat this till the flour sticks onto the chicken forming crumbs on the skin.
- Deep fry immediately in Hot Oil on medium heat. Do not make the oil too Hot else it burns the coating and chicken uncooked inside. Do not leave them out for long before frying else the coating gets dried. Keep Stirring for even color. Drain them out once they are golden on both sides. Takes only few minutes. Do not brown too much.
- Drain them on a cooling rack lined below with tissues instead of directly placing on tissues to maintain crispiness. Directly placing on tissues make them soggy after some time.
- Serve them hot with your favorite Ketchup. The color of the chicken gets deeper once they cool and rest for sometime.
Video
Notes
Tip: Use Ice Cold Water for the second Dip. Do not skip the second coating else there wont be any flaky crust formed on the skin. Fry immediately after the coating else the coating will get dried up if kept for too long.