COPYCAT KFC POPCORN CHICKEN

✨COPYCAT KFC POPCORN CHICKEN✨

KFC WHO..? THIS POPCORN CHICKEN IS CRISPY, PEPPERY & IRRESISTIBLE..!🔥

YOU’D BE CRAZY NOT TO SAVE THIS RECIPE..📌

CHICKEN

• 400g chicken strips, cut into small bite-sized pieces

QUICK MARINADE

• 1 egg

• 1/4 cup milk

• 1 tsp salt

• 1 tsp white pepper

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1/2 tsp paprika

CRISPY COATING

• 3/4 cup plain flour

• 1/4 cup cornflour

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 1/2 tsp white pepper

• 3/4 tsp black pepper

• 1 1/4 tsp salt

• 1/2 tsp mustard powder

• 1/4 tsp dried oregano

• 1/4 tsp dried thyme

• 1/2,tsp baking powder

FOR FRYING

• Vegetable or canola oil

Cut the chicken strips into small, bite-sized pieces. In a bowl, whisk together the egg, milk, salt, white pepper, black pepper, garlic powder and paprika. Add the chicken and mix well, making sure every piece is coated. Set aside for 30 minutes while you prepare the flour. In a separate bowl, combine the flour, cornflour, paprika, garlic powder, onion powder, white pepper, black pepper, salt, mustard powder, oregano, thyme and baking powder. For extra crunchy, craggy pieces, drizzle 1–2 tablespoons of the wet chicken mixture into the seasoned flour. Rub it through with your fingertips to create little flour clumps. Remove the chicken pieces from the wet mixture, allowing the excess to drip off, then toss them thoroughly through the seasoned flour. Press the flour firmly onto each piece. Heat 3–4cm of oil in a deep frying pan or saucepan to 175°C. Fry the chicken in batches for 4–5 minutes, turning occasionally, until deeply golden, crispy and cooked through. Transfer to a wire rack to drain. Avoid piling the chicken up as this can soften the crispy coating. Serve immediately with your favourite dipping sauce.

Enjoy..💁🏻‍♀️

Comments

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