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Copycat KFC Popcorn Chicken Recipe

Copycat KFC Popcorn Chicken (Crispy, Juicy & Better Than Takeaway)

This Copycat KFC Popcorn Chicken is a crispy, golden, bite-sized chicken recipe inspired by the famous takeaway favourite. Made with tender chicken breast coated in a perfectly seasoned flour mix and cooked until crunchy on the outside and juicy inside, it’s an easy homemade version the whole family will love.
Perfect for quick dinners, party food, lunchboxes, or game day snacks, this recipe delivers that classic fast-food flavour without the takeaway price tag. Serve it with your favourite dipping sauces like sticky BBQ or creamy garlic aioli for the ultimate crowd-pleasing meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Serves
Course: Dinner, Snack
Cuisine: American-Inspired
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 500-600 g Chicken breast
  • 1 Cup Plain Flour
  • 1.2 Cup Cornflour
  • 1 Tsp Baking Powder
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Tap Paprika
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1/2 Tsp Cayenne Pepper (optional)
  • 2 Eggs, large
  • 1/2 Cup Milk
  • 2-3 Cups Vegetable Oil

Method
 

  1. Cut the chicken breast into small, even bite-sized pieces and pat dry with paper towel.
  2. In a bowl, mix together the flour, cornflour, baking powder, salt, pepper, paprika, garlic powder, onion powder, and optional cayenne pepper.
  3. In a separate bowl, whisk the eggs and milk to create the wet mixture.
  4. Dip each piece of chicken into the wet mixture, then coat thoroughly in the seasoned flour mix. For extra crunch, repeat the process for a double coating.
  5. Place the coated chicken on a tray and let it rest for 5–10 minutes so the coating sets.
  6. Heat oil in a deep pan to 170–180°C, or preheat your air fryer to 190°C.
  7. Cook chicken in batches until golden brown and cooked through:
    Deep fry: 4–6 minutes per batch Air fryer: 10–12 minutes, shaking halfway and lightly spraying with oil
  8. Remove and drain on a wire rack or paper towel.
  9. Lightly season with salt immediately after cooking for extra flavour.
  10. Serve hot with your favourite dipping sauces such as sticky BBQ sauce or creamy garlic aioli.

Notes

  • Air fryer option: For a lighter version, air fry at 190°C and lightly spray with oil for crispiness.
  • Extra crispy coating: Double coat the chicken (flour → egg → flour) for a thicker, crunchier finish.
  • Best chicken choice: Chicken breast keeps it lean, while chicken thigh gives a juicier result.
  • Oil temperature matters: Keep oil between 170–180°C to avoid greasy or undercooked chicken.
  • Batch cooking: Always cook in small batches to maintain heat and ensure even crisping.
  • Make ahead tip: You can coat the chicken a few hours ahead and refrigerate before cooking.
  • Storage: Store leftovers in the fridge for up to 3 days and reheat in an air fryer or oven for best results.
  • Serving suggestion: Best served immediately with dipping sauces like sticky BBQ or garlic aioli for maximum crunch.