Popcorn Chicken

Ingredients:

• 250–300 g boneless chicken fillet (cut into small, bite-sized pieces)

For the Marinade:

• ¾ tsp salt

• ¾ tsp black pepper powder

• 1 cup buttermilk

For the Breading (Flour Mixture):

• 1 cup all-purpose flour (maida)

• ½ tsp black pepper powder

• 1¼ tsp paprika

• ¾–1 tsp red chili powder (adjust to taste)

• ¾ tsp garlic powder

• ½ tsp dried oregano

• ¾ tsp salt

• ¼ tsp baking powder

Other:

• Oil for deep frying

Instructions:

1. Marinate the Chicken:

   • In a bowl, combine the chicken pieces with salt, black pepper, and buttermilk.

   • Mix well, ensuring all pieces are coated.

   • Cover and refrigerate for at least 1 hour (or up to 4 hours for best flavor).

2. Prepare the Breading Mixture:

   • In a separate bowl, mix all-purpose flour, black pepper, paprika, red chili powder, garlic powder, oregano, salt, and baking powder.

3. Coat the Chicken:

   • Take each marinated chicken piece, shake off excess buttermilk, and coat it thoroughly in the flour mixture.

   • For extra crispiness, you can double-coat by dipping the chicken back in the buttermilk and then in the flour again.

4. Fry the Chicken:

   • Heat oil in a deep pan or fryer to 170–180°C (340–350°F).

   • Fry the chicken in small batches for 3–4 minutes until golden brown and crispy.

   • Avoid overcrowding the pan to ensure even cooking.

   • Drain on a paper towel to remove excess oil.

5. Serve Hot:

   • Enjoy your crispy popcorn chicken with your favorite dip (ranch, ketchup, or spicy mayo).

Tip: For extra flavor, sprinkle a little extra salt or seasoning while the chicken is still hot.