KFC Popcorn Chicken Bucket Recipe
American · Main course · 35 min total
Crispy, bite-sized chicken pieces with a signature blend of herbs and spices, just like the fast-food favorite. This homemade version is perfect for snacking or as a main dish.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 large egg
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper (optional)
- Vegetable oil for frying
Instructions
- In a bowl, whisk together buttermilk and egg. Add chicken pieces, cover, and refrigerate for at least 30 minutes (or up to 4 hours).
- In a separate bowl, combine flour, cornstarch, salt, paprika, garlic powder, onion powder, black pepper, and cayenne if using. Mix well.
- Heat about 2 inches of oil in a deep pot to 350°F (175°C).
- Working in batches, remove chicken from buttermilk mixture, letting excess drip off. Dredge in flour mixture, pressing to adhere. Shake off excess.
- Fry chicken in hot oil for 4-5 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F). Do not overcrowd.
- Drain on paper towels. Serve immediately.
Tips
- For extra crunch, double-dip: after first dredging, dip back into buttermilk mixture, then flour again.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven to restore crispiness.
- Serve with honey mustard, ranch, or barbecue sauce for dipping.
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