KFC
Popcorn Chicken
Bite-sized chicken pieces, crisply breaded and fried to perfection for a delicious snack or side.
500g boneless chicken breast<br>
100g all-purpose flour<br>
2 tsp paprika<br>
1 tsp garlic powder<br>
1/2 tsp salt<br>
1/4 tsp black pepper<br>
2 large eggs<br>
150g breadcrumbs (panko for extra crunch)<br>
Oil for frying (vegetable or canola)
<div class="method_step"><div class="method_num">1</div>Start by cutting the chicken breast into small, popcorn-size bites. Aim for about 2 cm cubes to ensure they cook evenly and have that delightful crunch on the outside while remaining juicy inside.</div>
<div class="method_step"><div class="method_num">2</div>In one bowl, mix the flour with paprika, garlic powder, salt, and pepper. This mixture will help to give our popcorn chicken its signature flavor, so make sure to blend them well.</div>
<div class="method_step"><div class="method_num">3</div>In a second bowl, beat the eggs until smooth. This will act as the glue that holds our breading together, ensuring a crisp exterior to each piece of chicken.</div>
<div class="method_step"><div class="method_num">4</div>Place the breadcrumbs in a third bowl. If you're using panko breadcrumbs, you'll get an even crunchier texture on your popcorn chicken.</div>
<div class="method_step"><div class="method_num">5</div>Next, take a piece of chicken and dip it into the flour mixture, coating it thoroughly. Then, dip it in the beaten eggs, and finally, roll it in the breadcrumbs. Ensure each piece is well-coated at each stage for the ultimate crunch.</div>
<div class="method_step"><div class="method_num">6</div>Heat oil in a deep fryer or a deep pan to 180°C. If you don't have a thermometer, test if the oil is ready by putting a small piece of bread in it; if it browns in about 60 seconds, the oil is hot enough.</div>
<div class="method_step"><div class="method_num">7</div>Fry the chicken pieces in batches, being careful not to overcrowd the pan, for about 4-5 minutes or until they're golden brown and cooked through. The key here is to maintain the oil’s temperature to ensure each piece fries to perfection.</div>
<div class="method_step"><div class="method_num">8</div>Remove the chicken pieces with a slotted spoon and drain them on kitchen paper to remove excess oil. This will keep your popcorn chicken crispy and not greasy.</div>
<div class="method_step"><div class="method_num">9</div>Serve immediately while hot and crispy. Popcorn chicken makes a fantastic snack on its own, or you can pair it with your favorite dipping sauce for an extra flavor kick.</div>
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The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe aims to replicate the flavour of the dish but may not be an exact match to the proprietary recipe used by the restaurant.
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