Crispy KFC-Style Popcorn Chicken (Better Than Takeout!)
This homemade popcorn chicken is dangerously addictive — I dare you to stop at just one! A true KFC copycat in flavor but with a way crispier coating, these little bites of golden perfection cook in just 2 minutes and only need shallow frying.
Even the builders renovating my house gave them a big thumb-up — and believe me, Aussie tardies are not known for sugarcoating their feedback. 😂
What Makes This Recipe Special
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Crispy, not greasy: Unlike the real deal, this popcorn chicken stays crunchy — no soggy bites here!
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Quick cook: Just 2 minutes per batch.
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Shallow fried: No need for deep fryers.
What You’ll Need
Chicken & Marinade
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Chicken breast or tenderloin – Easy to cube, but thigh or drumstick meat works too.
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Buttermilk – Keeps chicken juicy and adds flavor.
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Egg – Helps flour stick.
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Salt – For seasoning the meat.
No buttermilk? Use milk + yogurt or milk + vinegar (see substitutes below).
Flour Coating ("Breading")
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Flour + corn flour (cornstarch) – Best combo for a crisp, golden crust.
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11 Herbs & Spices – A homemade KFC-style blend. Tip: crush oregano and thyme so they adhere better to the chicken.
For Frying
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Neutral oil – Canola, vegetable, or peanut oil.
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Pan or pot – Use a 20–25 cm wide saucepan; just 2.5 cm (1") oil depth needed.
Step-by-Step: How to Make Popcorn Chicken
1. Prep & Marinate
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Cut chicken into small 1.25 cm (1/2") cubes.
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Whisk marinade ingredients (buttermilk, egg, salt), add chicken, and refrigerate 1–3 hours. Don't exceed 24 hrs.
2. Make the Breading
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Mix flour, cornflower, and seasoning in a wide bowl.
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Add 3 tbsp of marinade into the flour and rub it through — this creates little clumps that fry up extra crispy (thank you, Kenji at Serious Eats).
3. Coat the Chicken
Use the left hand / right hand method to avoid clumping batter on your fingers:
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Left hand: Pick up chicken and let excess marinade drip off.
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Right hand: Toss pieces in seasoned flour, press to coat, then shake off excess.
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Spread coated chicken on a tray. Keep excess flour on the tray for later.
4. Fry
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Heat oil to 180°C/350°F. Use a thermometer or test with a breadcrumb (it should sizzle).
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Before frying each batch, give chicken a quick toss in leftover flour to ensure crispness.
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Fry for 2–2.5 minutes, agitating halfway so they don’t stick.
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Transfer to a paper towel-lined tray to drain.
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Repeat with remaining chicken.
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Use a slotted spoon or spider to lower chicken into the oil — it’s safer and keeps your hands clean.
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Don’t overcrowd the pan, fry in batches.
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These are best enjoyed fresh. They reheat decently in an oven but lose some of their crisp.
Air fryer or oven? Not ideal for this version — modifications needed. Stay tuned!
This popcorn chicken is a total crowd-pleaser — crunchy, flavor-packed, and quick to make. Bonus: It freezes well too! Just cool completely, freeze in a single layer, then reheat in a hot oven.
What to Serve with Popcorn Chicken
To recreate the full KFC experience at home, pair your crispy popcorn chicken with:
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Homemade coleslaw – Try my no-mayo slaw for a lighter, fresher take.
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Copycat KFC potato and gravy – Not just a side, but also the perfect dipping sauce.
Looking for more side ideas? These are always a hit:
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Baked potato wedges
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Homemade fries
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Crispy smashed potatoes
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Simple garden salad or leafy greens with my go-to vinaigrette
And here’s a fun little tip I shared with a reader just yesterday (hi, Charlotte!): Steam some cauliflower florets until just tender, then toss them in the leftover marinade and seasoned flour. Fry them up just like the chicken — they turn out golden and crunchy and look almost identical. A popcorn box filled with a mix of chicken and cauliflower. Genius way to sneak in veggies for the kids!
Recipe Notes
2. Buttermilk Substitutes
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Dairy substitute: Mix 1/4 cup plain yogurt with 1/2 cup milk.
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DIY buttermilk: Add 3/4 tsp white vinegar to 3/4 cup milk, stir and let sit for 10 mins until it curdles.
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Non-dairy: Use plain non-dairy yogurt + non-dairy milk (same quantities). If your yogurt isn’t acidic (like dairy yogurt), add 1 tsp vinegar to mimic the tenderizing effect.
3. Salt
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Halve the amount if using fine table salt.
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If using salt flakes, increase by ~2% and crush between fingers for even distribution.
4. Breading Tips
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Cornflower = crispiness, flour = golden color. Use both for the best of both worlds.
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Add 1 tsp cayenne for a spicy kick.
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Missing a spice or two? No problem. The blend is forgiving – see the ingredient notes for substitutions.
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P.S. “Breading” = flour-based coatings. “Crumbing” is for breadcrumbs. I know, it’s a mash-up of Aussie and American terminology!
5. Frying Vessel
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If you’re new to frying, use a smaller pot (~20cm/8") and cook in smaller batches for more control.
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Experienced cooks can go larger (~25cm/10") and get it done in about 3 batches.
7. Oil Temperature
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Use a thermometer if you have one – aim for 180°C/350°F.
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No thermometer? Toss in a clump of flour – it should sizzle instantly. Or stick a wooden chopstick into the oil; bubbles = good to go.
9. Recipe Origins & Leftovers
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Some techniques are adapted from Kenji’s fried chicken method on Serious Eats, with tweaks based on my testing.
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The spice blend is my own take on the famous KFC “11 secret herbs and spices.”
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Leftovers will keep 3–4 days in the fridge. The crust softens, but you can revive it with a quick 30-second fry or 3 minutes in a hot oven.
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Oil reuse: The oil will carry the seasoning flavor. You can reuse it once or twice – I’ve used mine for 3 rounds of popcorn chicken. Let flour bits settle, pour off the clean oil, and top up as needed.