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Fried chicken popcorn recipe

Fried chicken popcorn recipe

5 ratings

The perfect party food – buttermilk-marinated chicken, lightly fried and served with a creamy blue cheese dip, fiery cayenne pepper sauce and crisp celery sticks. This easy recipe shows just how simple it is to make moreish popcorn chicken at home. See method

  • Serves 4
  • 35 mins to prepare and 15 mins to cook
  • 595 calories / serving

Ingredients

  • 4 chicken breasts, cut into small cubes
  • 284ml buttermilk
  • 1 tsp dried thyme
  • 1 tsp garlic granules
  • 1 tsp cayenne pepper
  • 200g plain flour
  • vegetable oil, for frying

For the blue cheese dip

  • 1 tbsp light mayonnaise
  • 4 tbsp light soured cream
  • 50g blue cheese, crumbled

To serve

  • cayenne pepper sauce
  • celery sticks
If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

  • Energy

    2455kj
    595kcal     30%

  • Fat

    31g 45%

  • Saturates

    7g 36%

  • Sugars

    5g 5%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 34.6g Protein 45.9g Fibre 2g

Method

  1. Place the chicken cubes, buttermilk, thyme, garlic granules, cayenne pepper and seasoning in a bowl. Mix well and put in the fridge to marinate for 20 mins, or overnight if you have the time.
  2. Make the blue cheese dip by mixing the mayonnaise, sour cream and blue cheese in a bowl. Season to taste and set aside.
  3. Preheat oven to gas 3, 170°C, fan 150°C. Heat oil in a deep-sided sauté pan until it reaches 180°C. Dip each piece of chicken in the plain flour to coat well. Shake off any excess and carefully place in the oil. Cook in batches for 5 mins, turning once. Remove with tongs or a slotted spoon and drain on absorbent paper. Put the cooked chicken on a baking tray and keep warm in the oven while you cook the remaining pieces.
  4. Serve with cayenne pepper sauce, the blue cheese dip and celery sticks.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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