Crispy popcorn chicken

Step 1/3

• 125 g buttermilk
• ½ egg
• ½ tsp Tabasco
• ½ tsp salt
• ⅛ tsp black peppercorns

• knife
• cutting board
• bowl

Prepare marinade by whisking together buttermilk, egg, tabasco, half of salt and some black pepper in a medium-sized bowl. Then chop chicken filets into approx. 2 cm/ 0.8 in. pieces, add them to marinade, and mix to combine until well coated. Let them marinade for approx. 30 min. up to 12 hrs.

Step 2/3

• ½ l canola oil
• 100 g flour
• ½ tsp salt
• ½ tsp chicken stock powder
• ⅛ tsp black peppercorns
• ¼ tsp white pepper
• ¼ tsp ground allspice
• ¼ tsp cilantro
• ¼ tsp ginger
• ¼ tsp garlic powder
• ¼ tsp thyme
• ¼ tsp sage
• ¼ tsp dried marjoram

• large pot
• mortar and pestle
• bowl

Add oil to a large pot and preheat on medium-high to 190 °C/ 374 °F. Add thyme, sage, marjoram and a pinch of salt to a small pestle and mortar and grind to form a fine powder. Add powder to a large bowl, and whisk it together along with flour, remaining salt, chicken bouillon, black pepper, white pepper, allspice, coriander, ginger and garlic.

Step 3/3

• sieve
• slotted spoon

Remove chicken from marinade and add to the seasoned flour and mix until all pieces are individually coated with flour, then place in a sieve and shake off excess flour. Once oil reaches 190°C/ 374°F, carefully add half of coated chicken and fry for approx. 2 min. Remove with a spider or slotted spoon, allowing the excess oil to drain back into pot, and place on a paper-towel-lined tray or plate and sprinkle with some more salt. Allow oil to reach 190°C/ 374°F again, repeat with remaining chicken. And then serve with fries and your favourite dip!

Enjoy your meal!