Chicken Popcorn
Crispy, juicy, bite-sized chicken pieces, perfectly seasoned and deep-fried to a golden brown. This popular snack is incredibly addictive and a guaranteed hit with both kids and adults. Perfect for movie nights or as a party appetizer.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a medium bowl, combine the chicken pieces, ginger-garlic paste, soy sauce, white vinegar, lightly beaten egg, 1 tsp Kashmiri red chili powder, 0.5 tsp black pepper, and 0.75 tsp salt.
- c.Mix thoroughly until every piece of chicken is well-coated with the marinade.
- d.Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- 2
Step 2
- a.Prepare the Dry Coating
- b.In a wide, shallow dish or a large zip-top bag, combine the all-purpose flour, corn flour, baking powder, the remaining 0.5 tsp Kashmiri red chili powder, 0.25 tsp black pepper, and 0.5 tsp salt.
- c.Whisk or shake the bag until all the dry ingredients are uniformly mixed.
- 3
Step 3
- a.Coat the Chicken
- b.Remove the marinated chicken from the refrigerator.
- c.Working with a few pieces at a time, transfer the chicken from the marinade to the flour mixture, allowing any excess wet marinade to drip off first.
- d.Toss the chicken in the flour until fully coated. Press the flour mixture onto the chicken to ensure it adheres well. Shake off any excess flour.
- e.Place the coated chicken pieces on a wire rack or a plate in a single layer and let them rest for 5 minutes. This helps the coating set.
- 4
Step 4
- a.Deep Fry the Chicken
- b.Pour vegetable oil into a deep pan or kadai and heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- c.Carefully place the coated chicken pieces into the hot oil, one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
- d.Fry for 4-5 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through. The internal temperature should be 165°F (74°C).
- e.Using a slotted spoon, remove the chicken popcorn from the oil and transfer to a wire rack to drain excess oil. This keeps them crispy.
- 5
Step 5
- a.Serve
- b.For extra flavor, you can sprinkle a pinch of chaat masala over the hot chicken popcorn.
- c.Serve immediately with your favorite dipping sauces like Sriracha mayo, sweet chili sauce, or classic tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy chicken, use the double-fry method. First, fry for 3-4 minutes until light golden. Remove and let it cool for 5 minutes. Then, increase the oil temperature to 375°F (190°C) and fry again for 1-2 minutes until deep golden brown and super crispy.
- 2Ensure your oil is at the correct temperature. If it's too cool, the chicken will absorb too much oil and become greasy. If it's too hot, the coating will burn before the chicken cooks.
- 3Don't skip resting the coated chicken for 5 minutes before frying. This helps the coating adhere better and prevents it from falling off in the oil.
- 4Using boneless, skinless chicken thighs will result in juicier popcorn chicken due to the higher fat content.
- 5To make ahead, you can fry the chicken, cool it completely, and store it in an airtight container in the refrigerator. Reheat in an air fryer or oven at 400°F (200°C) for 5-7 minutes to restore crispiness.
Adapt it for your goals.
Spicy Version
Add 1 tsp of Sriracha or hot sauce to the marinade and a pinch of cayenne pepper to the flour mixture for an extra kick.
Herb VersionHerb Version
Add 1 tsp of dried oregano or mixed Italian herbs to the flour coating for a different flavor profile.
Air Fryer MethodAir Fryer Method
For a lighter version, preheat your air fryer to 400°F (200°C). Arrange the coated chicken in a single layer and spray generously with oil. Air fry for 10-12 minutes, flipping halfway, until golden and cooked through.
Buttermilk MarinadeButtermilk Marinade
Instead of the soy sauce and vinegar marinade, marinate the chicken in a mixture of buttermilk, salt, pepper, and garlic powder for a classic Southern-style flavor.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality protein source, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in Niacin (Vitamin B3)
Chicken provides a significant amount of Niacin, a B-vitamin that helps convert food into energy and is crucial for the proper functioning of the digestive system, skin, and nerves.
Frequently asked questions
Chicken Popcorn is a deep-fried snack, which makes it high in calories and fat. While chicken is a good source of protein, the preparation method makes it more of an indulgent treat rather than a healthy daily food. For a healthier alternative, try the air fryer variation mentioned in the recipe.