Spicy Popcorn Chicken (KFC-Style)
Crispy, craggy, KFC-style popcorn chicken with a buttermilk marinade, a crunchy seasoned coating and a spicy finish. Perfect for snacking, game day or dipping.
Ingredients
For the marinade
- 1 lb boneless, skinless chicken breast or thighs cut into 1-inch pieces
- ½ cup buttermilk see note 1
- 1 tablespoon sriracha
- 1 teaspoon cayenne pepper or red chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon white pepper
- 1 teaspoon salt
For the seasoned flour
- 1 cup all-purpose flour
- ⅓ cup cornstarch
- 2 tablespoons rice flour
- ½ teaspoon baking powder
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- ½ teaspoon white pepper
- ½ teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon chicken bouillon powder or ¼ teaspoon MSG
For the spice dust
- ½ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
For frying
- 3 cups neutral oil such as canola or sunflower
Instructions
- In a large bowl, toss the chicken with the sriracha, cayenne pepper, smoked paprika, white pepper and salt until evenly coated. Pour in the buttermilk and mix well. Cover and refrigerate for at least 1 hour, or overnight for best results.
- In a separate large bowl, whisk together the flour, cornstarch, rice flour, baking powder, cayenne, garlic powder, white pepper, black pepper, salt and chicken bouillon powder until evenly combined.
- Just before coating, take 3 tablespoons of the seasoned flour and stir it into the chicken and marinade. This creates a thick, sticky layer that helps the coating cling.
- Working in batches of 10 to 12 pieces, drop the chicken into the seasoned flour and toss until fully covered. Then press, squeeze and pack the flour firmly onto each piece with your fingers. The coated pieces should look rough, craggy and slightly shaggy.
- Place the coated chicken on a tray or wire rack in a single layer without stacking. Let rest for 10 to 15 minutes so the coating sets.
- Heat the oil to 350°F (175°C). Add the chicken one piece at a time, without crowding the pot. Leave it undisturbed for 30 to 45 seconds so the coating sets, then gently shake the pot instead of stirring. Fry for 4 to 5 minutes, until deep golden and the chicken reaches 165°F (74°C) inside.
- Transfer the chicken straight to a wire rack, not paper towels. Let it sit for about 2 minutes, then sprinkle with the spice dust, if using.
- Serve hot with ranch, garlic mayo or dynamite sauce.
Video
Notes
- No buttermilk? Stir ½ tablespoon vinegar or lemon juice into ½ cup (120 ml) milk and let it sit for 5 minutes.
- For less heat, halve the cayenne in the seasoned flour and skip the spice dust. For more heat, add extra cayenne to the spice dust.
- Make ahead: Freeze coated, uncooked pieces on a tray, then transfer to a bag for up to 3 months. Fry from frozen, adding 1 to 2 minutes.
- Air fryer: Spray the coated chicken well with oil. Cook at 400°F (200°C) for 10 to 12 minutes, shaking halfway. The coating will be crisp but less craggy than deep-fried.
- Oven: Place the coated chicken on a greased wire rack set over a baking sheet and spray generously with oil. Bake at 425°F (220°C) for 15 to 20 minutes, flipping halfway, until golden. Expect a lighter, less crunchy coating than fried.
Nutrition
Calories: 327kcalCarbohydrates: 22gProtein: 27gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 76mgSodium: 1324mgPotassium: 519mgFiber: 1gSugar: 2gVitamin A: 690IUVitamin C: 5mgCalcium: 63mgIron: 1mg
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