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KFC style popcorn chicken was my dish for the day. Had a packet of boneless chicken which was too little to make a curry, this popcorn chicken seemed to be the perfect snack to make. A little more time consuming than I expected, but worth it.

Popcorn chicken

This is what you’ll need

Boneless chicken breasts: 2 (cut into one inch bite sized pieces)

Milk: 3/4 cup

Egg white: 1

Oil for frying

To marinate the chicken

Chilli powder: 1tsp

Garlic powder: 1tsp

Soya sauce: 1tsp

Salt and pepper to taste

For the first coating

All purpose flour (maida): 1 cup

Paprika powder: 1tsp

Garlic powder: 1/2tsp

Onion powder: 1tsp

Pepper powder: 1/2tsp

Salt to taste

For the second coating

Crushed cornflakes: 1/2 cup

Bread crumbs: 1 cup

Let’s get cooking

1. Marinate the chicken pieces with the ingredients listed under marinate for chicken for about half an hour.

2. Lightly beat the egg white along with the milk and keep aside.

3. In 2 separate wide dishes, mix the ingredients listed under first coating and second coating and keep ready.

4. Add the marinated chicken to the dish that has the first coating (flour mixture) Coat it well.

5. Remove from the flour mixture and dip the chicken pieces into the egg and milk mixture.

6. After this roll the chicken pieces in the cornflakes and bread crumb mixture.

7. Do this with all the chicken pieces and refrigerate for 10 to 15 minutes. This helps the coating to remain firm on the chicken.

8. Heat the oil and deep fry the chicken pieces until golden brown. Drain on a kitchen towel and serve hot with ketchup or mayonnaise.

9. For a tangy taste, sprinkle some chaat masala and paprika powder on top.


Approximate preparation and cooking time: 1 hour

Serves: 4




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