Crispy Popcorn Chicken
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
These crispy popcorn chicken bites are seriously addictive and perfect for snacking or sharing with friends. Kids love them, but they’re just as tasty for adults, so don’t keep them all to the little ones!
Ingredients
-
500g boneless chicken thighs or tenders, cut into bite-sized nibbles
- 1 cup buttermilk
- 1 ½ cups plain flour
-
2 tablespoon Spicy Sanders (plus more for dusting)
- 1 teaspoon baking powder
- Vegetable oil for deep frying
To serve
Directions
- Marinate the chicken pieces in buttermilk mixed with
1 tablespoon of Spicy Sanders seasoning. For best flavour, leave to marinate for at least 1 hour or overnight if you have the time.
- In a large bowl, combine the flour, baking powder, and the remaining Spicy Sanders seasoning. Mix well to evenly distribute the spices.
- Heat vegetable oil in a deep pan or fryer to 180°C. Use enough oil to fully submerge the chicken pieces for even cooking.
- Remove the chicken from the marinade, allowing any excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing lightly so the coating sticks well.
- Fry the chicken in batches, careful not to overcrowd the pan, for 5 to 6 minutes or until golden, crispy, and cooked through. The internal temperature should reach 75°C.
Transfer the fried chicken to a paper towel-lined plate to drain any excess oil. While still hot, dust with a final sprinkle of Spicy Sanders seasoning for an extra kick.
Serve immediately with Blanc de Blanc for dipping, perfect for adding creamy, tangy contrast to the spicy crunch.
