Skip to main content

popcorn chicken



Chicken popcorn is a all time favorites of kids special snack. It's crispy outside and juicy inside. it is really good when it is Made with boneless chicken. It can be served as an appetizer also a snacks with your favorite dip. We can use panko bread crumbs instead of flour. 


Different between Chicken nuggets and popcorn chicken


Chicken nuggets are made of ground  breast. Chicken nuggets larger than chicken popcorn have rectangle and oval shapes.

Popcorn Chicken is smaller and has irregular shapes.





Ingredients

Boneless chicken - 200 gram

egg - 1

Chilli powder - 3/4 teaspoon

Coriander powder- 1/2 teaspoon

Garam masala - 1/4 teaspoon( optional)

Ginger garlic paste - 1 teaspoon

Milk - 1/4 cup

lemon juice - 1/2 teaspoon

salt 

pepper

All purpose flour - 1/2 cup

Corn starch- 2 tablespoon

                


Preparation


Cut boneless chicken into tiny bites.

In a bowl, mix together spices (chilli powder, coriander powder, ginger garlic paste and salt) chicken well. Add 1/4  cup milk, 1 egg. 1/2 teaspoon of lemon juice, mix it well. rest for 30 minutes. ( milk is optional, we can also use buttermilk instead of milk ).



Spread all purpose flour on a plate, add garlic powder, pepper and salt. Take a bowl of cold water set aside.


Coat the chicken with all purpose flour. Dip it into  ice  water, repeat this process. place it on a plate. rest for 15 minutes.



Drop the chicken popcorn in oil, oil must be in medium flame. do not stir it immediately. leave for a minute. 

Do not crowd the pan with many chicken bites at one time.

Stir after 2 minutes and fry evenly till golden and crisp on a medium flame.

Serve it hot






Instruction


Boneless chicken - 200 gram

egg - 1

Chilli powder - 3/4 teaspoon

Coriander powder- 1/2 teaspoon

Garam masala - 1/4 teaspoon

Ginger garlic paste - 1 teaspoon

Milk - 1/4 cup

lemon juice - 1/2 teaspoon

salt 

pepper

All purpose flour - 1/2 cup

Corn starch- 2 tablespoon

               


Preparation


  • Cut boneless chicken into tiny bites.
  • In a bowl, mix together spices (chilli powder, coriander powder, ginger garlic paste and salt) chicken well. Add 1/4  cup milk, 1 egg. 1 teaspoon of lemon juice, mix it well. rest for 30 minutes. ( milk is optional, we can also use buttermilk instead of milk ).
  • Spread all purpose flour on a plate, add garlic powder, pepper and salt. Take a bowl of cold water set aside.
  • Coat the chicken with all purpose flour. Dip it into  ice  water, recoat the chicken with flour. place it on a plate. rest for 15 minutes.
  • Drop the chicken popcorn in oil, oil must be in medium flame. do not stir it immediately. leave for a minute. 
  • Do not crowd the pan with many chicken bites at one time.
  • Stir after 2 minutes and fry evenly till golden and crisp on a medium flame.
  • Serve it hot


































Labels:

Comments

Post a Comment

Popular posts from this blog

Thattai recipe

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu,  during the festival season. Thattai, murukku or  deep fried recipes  are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh.  Ingredients Roasted rice flour - 1 cup Besan flour - 2 tablespoon Channa dal - 2 tablespoon  Garlic pulse - 3 to 4 Red chilli - 4  Sesame seeds - 1 teaspoon Asafoetida - 1 pinch Salt to taste  Melted butter - 1 tablespoon Curry leaves  Preparation  Blend the garlic and red chilli coarsely. Soak channa dal for 30 minutes. Take roasted rice flour in a bowl,  Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds,  besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and  melted butter. Make a scrambled, Gradually add water to form a dough.  Take zip ...
3 comments
Read more

Yellow rice with chicken curry

  Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1  Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté  finely chopped onion until  softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...
2 comments
Read more

Coin parotta with salna

Parotta originating from south Indian, coin parotta small coined sized pieces served with salna. Ingredients Maida - 2 cups (250 gm cup) Oil - 1 tablespoon Salt to taste Sugar - 1 teaspoon Preparation Take maida In large bowl, with sugar, salt, oil. Make a scrumble, knead a dough for 15 minutes with a palm, in the workspace. Do not make a tight dough. Apply oil on the top, Rest it for a minimum of 2 hours. Make small sized balls, apply oil on the top. rest for minimum 1 hour, Flatten the balls, make a spiral shape, rest for 30 minutes, Roll the dough into the thin circle and cook it on the hot griddle. Preparation of the salna Ingredients Onion - 200 gram (2 medium sized onion) Fennel seeds -1 teaspoon 1 large tomato paste Flower stone - 1 tablespoon Cloves - 4 Cardamon -3 Cinnamon - 1 inch Almond - 10 Mint leaves- 5 Coriander leaves - half hand Shredded coconut - 1/4 cup Chilli powder - 1 tablespoon Coriander powder - 1/2 teaspoon Garam masala - 1/2 teaspoon Turmeric powder - 1/4 teas...
Post a Comment
Read more