Ingredients
- 300 Gms Boneless chicken breasts, cut into bite-sized pieces
- 1/2 Cup All-purpose flour
- 1/2 Cup Corn Flour
- 1 Tbsp Salt
- 1 Tbsp Red Chilli Powder
- 1 Tbsp Coriander Powder
- 1 Tbsp Pepper Powder
- 1 Tbsp Ginger Garlic Paste
Instructions
- In a large bowl, mix together the flour,salt, black pepper powder, red chilli powder, coriander powder, ginger garlic paste.Mix well together
- Now add some curd and mix well
- Now take the chicken pieces and dip in the flour and dip it in water.Then Now again dip in the Flour and dip in the water.
- Remove the excess flour.
- Add them carfully in deep frying oil.
- Fry them in medium flame.Fry until they are golden brown color.
- Enjoy the Crispy Chicken Popcorn Recipe
Video
Notes
- It's important to cut the chicken into bite-sized pieces so they cook evenly and quickly.
- The flour mixture can be adjusted to your taste. If you want a spicier flavor, add more cayenne pepper. If you want a milder flavor, reduce the amount of spices.
- Buttermilk is a key ingredient as it helps tenderize the chicken and adds flavor. If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- It's best to fry the chicken popcorn in vegetable oil as it has a high smoke point and won't burn as easily. You can also use peanut oil or canola oil.
- To ensure the chicken popcorn is crispy, it's important to fry them in small batches so they don't overcrowd the skillet.
- If you don't have a slotted spoon, you can use tongs to remove the chicken popcorn from the skillet.
- You can serve chicken popcorn with a variety of dipping sauces such as ketchup, ranch, honey mustard, or BBQ sauce.
- Leftover chicken popcorn can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for 10-15 minutes or until heated through.