Popcorn Chicken Recipe
Popcorn Chicken Recipe, beautifully golden-brown and so crispy on the outside, but juicy on the inside, these fried chicken bites can rival the famous KFC popcorn chicken. Quick and easy to make, coated in nicely seasoned tempura batter and crushed cornflakes, my homemade popcorn chicken will be a big hit with kids and grown-ups alike. I will show you how to make the best popcorn chicken with just a few ingredients.
Servings: 15 pieces
Calories: 146kcal
Ingredients
- 2 chicken breasts, minced/ground
- 1 cup plain flour
- ½ teaspoon baking powder
- ½ cup water
- 1 teaspoon paprika
- 1 teaspoon garlic granules
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups cornflakes
- 4 cups oil to deep fry
Instructions
- To make the tempura batter, mix half a cup of flour with water,baking powder, paprika, garlic granules, half a teaspoon of salt and a good pinch of ground pepper.
- Mix well to get a smooth thin paste, if needed, pas it through a sieve to break down any lumps formed. Add a bit more water if too thick.
- Season the ground chicken with salt and pepper, and shape into balls.
- Add the other half a cup of flour to a bowl, coat the chicken balls with flour, shaking off any excess.
- Next, dip the balls into the tempura better, and coat well.
- The final step is to coat the balls with crushed cornflakes (add the cornflakes to a blender and blitz to get rough pieces, or add to a bag and crush with a rolling pin).
- Heat up the oil in deep pan over a medium high heat, and fry the chicken balls until golden brown.
- Remove from the pan, and arrange on a plate lined with kitchen paper to absorb the excess oil.
Nutrition
Calories: 146kcal | Carbohydrates: 13g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 245mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 3mg