Chicken Popcorn

Name: Chicken Popcorn
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g chicken breast (boneless, cut into small bite-size pieces); 3 tbsp yogurt (plain); 1 tbsp ginger-garlic paste; 0.5 tsp red chili powder; 1 pinch black pepper; 1 pinch turmeric powder; 1 pinch garam masala; 1 tbsp lemon juice; 0.5 tsp salt; 0.5 cup all-purpose flour; 0.25 cup cornflour; 2 tbsp rice flour; 1 cup bread crumbs (fine); 2 cup oil for deep frying (for deep frying)

RATING

4.6/5(135)

TASTE SCORE

9/10

Bite-sized chicken pieces coated in a crisp, seasoned crust and fried until golden. This snack-style favorite is crunchy outside, juicy inside, and easy to serve with a dip for tea time or parties.

PREP

20m

COOK

15m

SERVES

1 CUP

539 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Cut the chicken into small pieces.
Trim the chicken breast and cut it into small, even bite-size pieces so they cook quickly and stay juicy inside.
TIPKeep the pieces small and similar in size so the coating fries evenly.
mix · ~15 min
Marinate the chicken.
1.Add chicken to a bowl with yogurt, ginger-garlic paste, red chili powder, black pepper, turmeric powder, garam masala, lemon juice, and salt.
2.Mix well so every piece is coated.
3.Set aside for 15 minutes.
mix · ~7 min
Make the coating.
1.Add all-purpose flour, cornflour, and rice flour to a second bowl.
2.Place the bread crumbs in a third bowl.
3.Toss the marinated chicken in the flour mixture until lightly coated.
4.Roll each piece in the bread crumbs for a crisp outer layer.
TIPPress the crumbs gently onto the chicken so they hold better during frying.
fry · ~12 min
Heat the oil and fry the chicken.
1.Heat oil in a deep kadai over medium heat until hot.
2.Slide in a batch of coated chicken pieces without crowding the pan.
3.Fry for 3 to 4 minutes, turning once or twice, until golden and cooked through.
4.Lift out and drain briefly before frying the next batch.
TIPUse medium heat so the coating turns crisp without browning too fast.
serve · ~1 min
Serve the chicken popcorn hot.
Pile the fried chicken popcorn onto a plate and serve right away while the crust is crisp and the inside is juicy.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken pieces dry before marinating so the coating grips better and fries up crisper.
2
Do not over-marinate in lemon and yogurt; about 15 to 30 minutes is enough for small chicken pieces.
3
Let the crumbed chicken rest for 5 minutes before frying so the outer layer sets and sheds less.
4
Fry in small batches; overcrowding drops the oil temperature and makes the popcorn chicken greasy.
5
A deep golden color and firm, springy chicken pieces are the best signs they are cooked through.
6
For extra crunch, place the fried pieces on a wire rack instead of paper towels after frying.
7
If making ahead, crumb the chicken and refrigerate briefly, then fry just before serving for best texture.