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Popcorn Chicken 2 Ways

Deep Fried Popcorn Chicken

Ingredients

300g x chicken thighs (skinless & boneless)
150g x buttermilk
4g x smoked paprika
4g x cayenne pepper
4g x garlic powder
2g x dried oregano
4g x salt
2g x ground black pepper
50g x cornflour (cornstarch)
100g x plain (all-purpose) flour
Vegetable oil (for deep frying)

Method

Dice the chicken into small, bite-sized (popcorn-sized) pieces.

In a mixing bowl, add the buttermilk and half of each spice. Mix well, then add the chicken and stir to coat. Cover and refrigerate for at least 1 hour to marinate.

In a separate bowl, mix the cornflour, plain flour, and the remaining spices.

Remove the chicken from the marinade and coat each piece in the flour mixture. Set aside.

Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).

Fry the chicken in small batches for 4–5 minutes, or until golden, crispy, and fully cooked through.

Drain on paper towels and serve hot.

Oven-Baked Popcorn Chicken

Ingredients

300g x chicken thighs (skinless & boneless)
4g x smoked paprika
4g x cayenne pepper
4g x garlic powder
2g x dried oregano
4g x salt
2g x ground black pepper
100g x plain flour
2 x eggs
100g x panko breadcrumbs
Spray oil

Method

Cut the chicken into small, popcorn-sized pieces and place in a mixing bowl.

Add all the spices and herbs to the chicken and mix until evenly coated.

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Coat each piece of chicken in the flour, then dip in the egg, and finally coat with breadcrumbs. Repeat until all pieces are breaded.

Arrange the chicken on a parchment-lined baking sheet. Spray lightly with oil.

Bake in a preheated oven at 180°C (350°F) for 10 minutes.

Flip each piece, spray the other side with oil, and bake for another 10–15 minutes until golden, crisp, and fully cooked.

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