So what’s the secret to crispy outside and juicy inside popcorn chicken?
Popcorn chicken must be one of the best appetisers. Doesn’t matter who you are, what country you’re from, or how old you are; place a bowl of those delights on the table and they’ll be gone in a flash. No one I’ve ever met, can resist those bite sized tender chicken morsels. This recipe has a hit of cayenne for that little kick of spiciness. You will love them!
The secret is in the marinade. The chicken pieces are marinated using yogurt, a little milk, salt and lemon juice. One hour is the minimum, but overnight is preferable if you want them super juicy. If you don’t have time, don’t worry, they will still taste delicious. This will work three ways. It will tenderise the chicken, make it super juicy and coat the pieces ready for the dry mix.
If you want that extra crispiness, fry them twice, first for one minute only and leave to cool. Then fry them a second time, for a minute or so, until cooked. Always try the biggest piece to be sure it’s not pink inside.
Serve them with your favourite dipping sauce, BBQ, tomato, chili, mayo etc. If this is your first time making these, it won’t be your last!