KFC Popcorn Chicken
Ingredients
Coating
- Salt 1 + 3/4 tsp
- Paprika powder 4 tsp
- Black pepper powder 1/2 tsp
- White pepper powder 1 tsp
- Garlic powder 2 tsp
- Ginger powder 2 tsp
- Onion powder 2 tsp
- Dried Basil leaves 3 tsp
- Oregano 2 tsp
- Plain flour 1.5 cups
- Baking powder 1 tbsp
Buttermilk
- Thin Yogurt 1 cup
- Vinger 1 tsp
Other
- Chicken 1 kg
- Oil for frying
Instructions
- Mix all the ingredients of coating and keep aside.
- Mix yogurt and vinegar and allow to stand for 5-10 minutes.
- Meanwhile, cut chicken into bite size chunks.
- Add the buttermilk and some salt to the chicken chunks, mix and allow to marinate for at least 1 hour.
- Now coat the chicken chunks into the flour coating and place onto a tray lined with baking paper.
- Place in the freezer until well frozen.
- Transfer the frozen popcorn chicken from tge tray to the ziplock bag.
- Store in the freezer for up to 3 months.
- You can deep fry the popcorn chicken or air fry them at 200°C.
- Enjoy with your favourite dipping sauce.