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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
Marinate the Chicken
Prepare the Dry Coating
Coat the Chicken
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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.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 376.27 calories per serving with 33.14g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Deep Fry the Chicken
Serve
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.
Add 1 tsp of dried oregano or mixed Italian herbs to the flour coating for a different flavor profile.
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.
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.
Chicken is a high-quality protein source, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
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.
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.
One serving of this Chicken Popcorn (approximately 140g) contains around 400-450 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific ingredients used.
There are a few common reasons for soggy chicken popcorn. The oil temperature might be too low, causing the chicken to absorb oil instead of crisping up. Overcrowding the pan can also lower the oil temperature. Ensure the oil is at 350°F (175°C) and fry in small batches. Using corn flour and a pinch of baking powder in the coating also significantly helps in achieving a crispy texture.
Yes, you can make this recipe gluten-free. Replace the all-purpose flour with a gluten-free all-purpose blend and use tamari instead of soy sauce in the marinade. Ensure your baking powder is also certified gluten-free.
Store leftover chicken popcorn in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, avoid the microwave. The best way is to use an air fryer at 400°F (200°C) for 5-7 minutes or bake on a wire rack in an oven at the same temperature until hot and crispy.