Popcorn Chicken – KFC Style Recipe
There’s something wildly addictive about KFC’s popcorn chicken – those tiny, crispy bites bursting with juicy flavor.
I remember trying to replicate it after a midnight snack craving hit me hard, and guess what? After lots of trial and error (and a happy dance when I got it right!), I finally cracked the code.
The secret? A surprising splash of soda water that makes the coating light and crisp.
This recipe is my twist – crunchy, juicy, and super satisfying, all made at home without a deep fryer or fast food run. Let’s dive in!
🛠️ Tools You’ll Need
| Tool | Purpose | Where to Buy |
|---|---|---|
| Mixing Bowls | Marinate chicken & mix batter | Any kitchenware store or online |
| Sharp Knife | Cut chicken into bite-sized pieces | Amazon or local supermarket |
| Deep Frying Pan | Fry the popcorn chicken | Walmart, Target, or online |
| Slotted Spoon | Remove chicken from oil safely | Online kitchen tools store |
| Paper Towels | Drain excess oil | Grocery store |
⏱️ Prep & Cook Time
- Prep Time: 20 minutes
- Marinate Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
🧂 Ingredients
For Marinade:
- 500g Chicken breast (cut into bite-size pieces)
- ¾ tsp Salt
- ¼ tsp Black pepper
- 100ml Soda water (carbonated water)
For Coating:
- 200g All-purpose flour
- 1 tsp Garlic powder
- 1 tsp Chili powder
- ½ tsp Black pepper
- 1 Egg (lightly beaten)
For Frying:
- Oil for deep frying (as needed)
👩🍳 Instructions
Step 1: Marinate the Chicken
In a bowl, mix the bite-sized chicken pieces with salt, black pepper, and soda water. Cover and let it marinate in the fridge for 30 minutes. This not only flavors the meat but also helps tenderize it.
Step 2: Prepare the Coating
In another bowl, combine the flour, garlic powder, chili powder, and additional black pepper. Mix well.
Step 3: Coat the Chicken
After marinating, take the chicken pieces out and gently shake off excess liquid.
Dip each piece into the beaten egg, then dredge it in the seasoned flour. Press the flour mixture onto the chicken to ensure a thick, crispy coating.
Step 4: Fry to Golden Perfection
Heat oil in a deep frying pan over high heat for about 3 minutes, until it reaches around 180°C (350°F). Carefully drop the chicken in small batches and fry until golden and crispy—about 4–5 minutes per batch.
Use a slotted spoon to transfer the cooked pieces to a plate lined with paper towels.
Step 5: Serve and Enjoy!
Serve hot with your favorite dipping sauce—honey mustard, spicy mayo, or just good ol’ ketchup.
🧊 Food Storage Tips
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer to retain crispiness.
- Freezer: You can freeze the unfried, coated chicken pieces on a tray, then transfer to a freezer bag for up to 1 month. Fry straight from frozen, adding a minute or two to the cooking time.
💡 Pro Tips
- Crispier Coating: Double dip! Dip the chicken in egg and flour twice for an extra crunchy crust.
- Spice It Up: Add cayenne pepper or paprika to the flour mix if you like it hot.
- No Soda Water? Use chilled sparkling water or club soda—it works just as well!
- Oven Option: Spray the coated chicken with oil and bake at 200°C (390°F) for 20–25 minutes for a healthier twist.
📊 Nutrition Facts (Per 100g serving)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Protein | 18g |
| Fat | 12g |
| Saturated Fat | 2.5g |
| Carbohydrates | 14g |
| Sugars | 0.5g |
| Fiber | 0.6g |
| Sodium | 550mg |
| Cholesterol | 65mg |
Note: Values may vary depending on exact ingredients used.
❓ FAQs
1. Can I use chicken thighs instead of breast?
Absolutely! Thighs will be even juicier. Just trim excess fat and cut into similar-sized pieces.
2. What kind of oil is best for frying?
Neutral oils like vegetable, canola, or peanut oil are best for deep frying because of their high smoke points.
3. Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour with gluten-free flour or rice flour for a lighter texture.
4. Why is soda water used in the marinade?
The carbonation helps tenderize the meat and creates a light, crispy coating when fried.
5. How do I keep popcorn chicken crispy for longer?
Keep cooked chicken warm in an oven (set to low) while frying the next batch. This avoids sogginess from steam buildup.
💬 Final Thoughts
Popcorn chicken is one of those crowd-pleasers you’ll want to make over and over.
It’s fun, satisfying, and way easier than you’d think. Whether it’s a game day snack, a quick dinner, or something to wow your friends – this homemade version hits the spot every time.
And hey, I’m no pro chef, just someone who loves experimenting in the kitchen and sharing simple wins with you.
If this recipe helped or brought you joy, that’s everything to me. ❤️ Keep cooking, keep tasting, and never be afraid to play with your food!
