0 from 12 votes
KFC Popcorn Chicken Copycat Recipe
KFC Popcorn Chicken is one of their most popular menu items! Tender pieces of crispy chicken seasoned to perfection with a secret spice mix.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6
Calories: 253 kcal
Course:
Main Course , Appetizer , Snacks
Cuisine:
American
Ingredients
- 2 lbs chicken breast (boneless skinless, cut into bite size pieces)
- 3-4 cups oil (or enough for deep frying (neutral oil of choice, ex. vegetable oil, canola oil, peanut oil))
- 1 cup buttermilk
- ½ teaspoon black pepper (or white pepper)
- ½ teaspoon salt
Popcorn Chicken Coating
- 1 cup all purpose flour (packed)
- 2 teaspoon paprika
- ½ teaspoon thyme
- ½ teaspoon ground ginger
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- ½ teaspoon celery salt
- ½ teaspoon mustard powder
- ½ teaspoon salt
- ½ teaspoon black pepper (or white pepper)
Instructions
- Cut your chicken into small even size bite size pieces.
- In a large bowl mix together the buttermilk, salt and black pepper. Add the cut chicken and stir until evenly combined. Cover and marinate in the fridge for at least 15 minutes - 1 hour. Preferably overnight. This will help tenderize the chicken pieces.
- In a shallow bowl, combine all of the popcorn chicken coating ingredients.
- Remove a few pieces of chicken from the buttermilk mixture and dip in the seasoned flour coating. Use your hands to press the flour mixture into the chicken. Optional: for best results after coating each piece of chicken in the flour mixture you can quickly dip it back into the seasoned buttermilk and then back into the flour. Repeat this 2-3 times to add 2-3 layers of flour. This will result in the crispiest popcorn chicken.
- Using a Dutch oven, cast iron pan, or deep pot, add enough oil to come 1"-2" up the sides. Heat on medium-high heat to 365°F. Grab a tiny piece of leftover flour mixture and drop it in. If it sizzles and slowly rises to the top, the oil is warm enough for frying.
- Working in batches (do not overcrowd the pan) add chicken and fry for about 4-5 minutes, or until golden brown (internal temperature 165°F). Place on wire rack over paper towels to drain excess oil. Repeat with the remaining chicken until all batches are cooked. Serve and enjoy!
Cup of Yum
Nutrition Information
Calories
253kcal
(13%)
Carbohydrates
17g
(6%)
Protein
34g
(68%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.02g
Cholesterol
97mg
(32%)
Sodium
564mg
(24%)
Potassium
601mg
(17%)
Fiber
1g
(4%)
Sugar
0.2g
(0%)
Vitamin A
108IU
(2%)
Vitamin C
4mg
(4%)
Calcium
17mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 253
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 34g | 68% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 564mg | 24% |
| Potassium | 601mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 108IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.