Crispy Popcorn Chicken
Here's my version of KFC's legendary Popcorn Chicken. I've loved this type of fried chicken my whole life and always wanted to perfect it at home. After much experimentation, I finally found the perfect blend of the famous 11 herbs and spices.
Ingredients · Servings 4
- 400g chicken inner fillets
- 250 g buttermilk
- 1 No
- 1 TL Tabasco
- 200 g flour
- 2 tsp salt
- 1 tsp chicken stock powder
- 1 black peppercorn (ground)
- 0.5 tsp white pepper
- 0.5 TL Chili Pepper
- 0.5 tsp ground coriander
- 0.5 tsp ground ginger
- 0.5 tsp garlic powder
- 0.5 tsp dried thyme
- 0.5 tsp dried sage
- 0.5 tsp dried marjoram
- 1 liter of rapeseed oil
Method · 30 min
- For the marinade, whisk together buttermilk, egg, Tabasco, half the salt, and a little black pepper in a medium bowl. Cut the chicken fillets into approximately 2 cm pieces, add them to the marinade, and mix until completely coated. Marinate for about 30 minutes or up to 12 hours.
- Preheat oil in a large pot over medium-high heat to 190°C (375°F). Grind the thyme, sage, marjoram, and a pinch of salt in a small mortar and pestle until a fine powder forms. Whisk the powder together with the flour, remaining salt, chicken stock, black pepper, white pepper, allspice, coriander, ginger, and garlic in a large bowl.
- Remove the chicken from the marinade and coat it in seasoned flour until evenly coated. Gently shake off any excess flour in a sieve. Once the oil reaches 190°C (375°F), add half of the chicken and fry for about 2 minutes. Remove with a slotted spoon, drain, and place on a plate lined with paper towels. Immediately sprinkle with a little salt. Reheat the oil to 190°C (375°F) and repeat the process with the remaining chicken. Serve the popcorn chicken with fries and your choice of dip.
