KFC Popcorn Chicken Recipe (Super Crispy & Easy)

Instructions

1. Cut the chicken breasts into small, bite-sized chunks (popcorn-sized pieces) and set aside.
2. In a large bowl, whisk together the Greek yoghurt (or buttermilk), egg, and chicken seasoning until smooth. Add the chicken pieces and mix well until fully coated. Cover and leave to marinate for at least 30 minutes, or up to overnight for deeper flavour.
3. In a separate bowl, combine the plain flour, cornflour, chicken seasoning, garlic granules, and salt. Mix well so the seasoning is evenly distributed.
4. Take each piece of marinated chicken and dredge it in the dry mixture, pressing the coating onto the chicken to create those crispy, craggy edges. For extra crunch, dip the chicken back into the marinade, then into the flour again.
5. Fill a deep pan with oil (about 5–6cm deep) and heat to 170–180°C. If you don’t have a thermometer, drop in a small piece of chicken—it should sizzle immediately and float to the surface. Alternatively you can shallow fry it still tastes amazing.
6. Carefully lower the coated chicken into the hot oil in batches, making sure not to overcrowd the pan. Fry for 4–6 minutes, or until golden, crispy, and cooked through.
7. Remove with a slotted spoon and place on kitchen paper to drain any excess oil. Serve immediately while hot and crispy with a barbecue sauce dip.