Serves 1
Directions
- 1Cut the chicken breast into small pieces.
- 2Pour buttermilk into a bowl.
- 3Add egg and salt to the buttermilk.
- 4Add chicken pieces to the buttermilk mixture.
- 5Mix the chicken, buttermilk, egg, and salt.
- 6Cover the bowl with a plate and place it in the fridge to marinate.
- 7Add the flour mix and the 11 secret herbs and spices to a bowl.
- 8Mix the flour and spices.
- 9Drizzle some marinade from the chicken into the flour mixture to create lumps.
- 10Mix the flour with the drizzles of marinade to create lumps.
- 11Pick up chicken from the marinade with your left hand and drop it into the flour.
- 12Use your right hand to flour the chicken, ensuring even coating.
- 13Shake off excess flour from the chicken using a spider strainer.
- 14Gently lower the chicken pieces into hot oil for shallow frying.
- 15Shallow fry the chicken for 2 minutes until crispy and golden.
- 16Remove the cooked popcorn chicken from the oil.
Ingredients
- chicken pieces
- 600 ml buttermilk
- egg
- salt
- flour mix
Equipment
bowlchopping boardknifemeasuring cupspatulaplatekitchen scalespider strainerdeep fryer
Tips
- If you can't get buttermilk, use yogurt and milk instead.
- Top secret for ultra crunchy fried chicken is to drizzle some marinade into the flour to create little lumps, which then fries up really crispy.
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