Chicken Popcorn
4 servings
90 minutes
A great snack that allows you to turn lunch or dinner into a relaxed format - for example, eating chicken popcorn while watching another TV series.
1
Mix garlic powder, black pepper, and paprika. Divide the mixture into 2 parts (one for marinade, the other for breading). If you want it spicier, replace part of the black pepper with cayenne pepper.
- Ground dried garlic: 2 tablespoons
- Ground black pepper: 1 tablespoon
- Sweet paprika: 1 tablespoon
2
Cut the fillet into pieces approximately 1.5 x 2 cm. In a deep bowl, mix 1 part of the mixture with the chopped fillet, season with salt to taste, mix well, and refrigerate for half an hour to an hour.
- Chicken fillet: 500 g
- Ground dried garlic: 2 tablespoons
- Salt: to taste
3
In a larger bowl, mix the second part of the mixture with flour and season with salt to taste, so the breading isn't bland.
- Corn flour: 300 g
- Salt: to taste
4
Take the chicken out of the fridge, coat it in flour, then dip it in yogurt. Then coat it in flour again. Next, place the pieces on a rack to dry slightly for 10-15 minutes.
- Chicken fillet: 500 g
- Corn flour: 300 g
- Natural yoghurt: 300 g
5
Pour 2.5-3 cm of vegetable oil into a thick-bottomed pot, place it over medium-low heat and heat the oil. Add the pieces to the oil; they should simmer but not boil vigorously. Fry for 3-4 minutes until golden brown. If they fry too quickly, your oil is overheated; lower the heat further. Fry in batches to ensure the pieces float freely in the oil and do not stick together.
- Sunflower oil: to taste
6
Remove with a slotted spoon onto a paper towel to drain excess oil. Can be served immediately. The popcorn is crispy on the outside and juicy on the inside. Enjoy your meal!
- Sunflower oil: to taste