KFC Popcorn Chicken (Restaurant Copycat)

⏱️ 1 hour 32 minutes (including marinating)👥 4-6 servings servings❤️ Taste: 10/10
KFC Popcorn Chicken (Restaurant Copycat)

Nutrition Facts

Calories
485
Protein
32g
Carbs
38g
Fiber
1g

Health Benefits

Gut Health3/10
Anti-Inflammatory4/10
Blood Sugar Control4/10

Ingredients

  • •- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch bite-sized cubes
  • •- 1.5 cups buttermilk
  • •- 1.25 cups all-purpose flour
  • •- 0.75 cup cornstarch
  • •- 1.5 teaspoons fine sea salt
  • •- 1.5 teaspoons smoked paprika
  • •- 1 teaspoon garlic powder
  • •- 0.75 teaspoon onion powder
  • •- 0.75 teaspoon freshly ground black pepper
  • •- 0.5 teaspoon cayenne pepper
  • •- 0.5 teaspoon MSG or chicken bouillon powder
  • •- 3 quarts vegetable oil for deep frying

Instructions

  1. 1Cut chicken breasts into uniform 1-inch cubes, ensuring similar sizes for even cooking throughout.
  2. 2Pour buttermilk into a large mixing bowl and add the chicken pieces, tossing to coat completely. Cover and refrigerate for at least 1 hour (or up to 2 hours for maximum tenderness and flavor absorption).
  3. 3Combine flour, cornstarch, salt, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, and MSG in a wide, shallow dish. Whisk together thoroughly until all seasonings are evenly distributed throughout the mixture.
  4. 4Pour vegetable oil into a heavy-bottomed Dutch oven or deep fryer, filling to about 3 inches depth. Heat oil gradually to 365°F, monitoring with a deep-fry thermometer for accuracy.
  5. 5Remove chicken pieces from buttermilk marinade, allowing excess to drip off slightly. Working in small batches, dredge each piece in the seasoned flour mixture, pressing gently to ensure complete coverage. Return coated pieces to buttermilk briefly, then dredge again in flour mixture for a double-coating that creates extra crunch.
  6. 6Place breaded chicken on a wire rack and let rest for 8 minutes before frying. This critical step allows the coating to adhere properly and prevents it from falling off during cooking.
  7. 7Carefully lower 8-10 chicken pieces into the hot oil using a slotted spoon, avoiding overcrowding which drops oil temperature. Fry until deep golden brown and internal temperature reaches 165°F, about 4-5 minutes, turning once halfway through.
  8. 8Remove cooked popcorn chicken with a spider strainer or slotted spoon, draining briefly over the oil. Transfer to a paper towel-lined plate or wire rack. Allow oil to return to 365°F between batches.
  9. 9Repeat frying process with remaining chicken pieces until all are cooked. Season lightly with additional salt immediately after frying if desired.
  10. 10Serve hot in paper-lined baskets or boxes for authentic KFC-style presentation, with your favorite dipping sauces on the side.