You know i am pregnant and we have a baby due in less than 5 months. So when my husband woke up today, i dragged him off to a totswap, a discount sale for kids in a nearby town. What was supposed to be an hour of shopping turned into 4hr. All the poor man wanted was to sit at home and relax. Since we were shopping for the baby and he is my designated driver ( i haven’t gotten my license yet), he had no other choice but to drive me around. Dont get me wrong, he had a lot of fun but what could have been wrapped up in 2hrs became 4hrs because of me.
You see, Game of thrones, Silicon Valley, Veep premier their new seasons tonight. Plus let us not forget John Oliver after all of that. So to compensate for the entire morning he wanted the T.V. for himself from 9pm to 11:30pm and that was the deal. But to thank him for being so patient today i decided that I’d make some snacks for him. All we had in the fridge was some chicken thawing for the curry i was supposed to make , so thought why not make some popcorn chicken. I had a basic idea of how to make southern fried chicken. So a little adjustment here and there and we have a fantastic popcorn chicken recipe. It’s easy and delicious and i hope you enjoy it!
•750gms of chicken, cut and cubed into small bite sized pieces
•2cups of all purpose flour
•1/4tsp + 1/4tsp + 1tbsp Garlic podwer ( garlic paste)
•1/4tsp + 1/4tsp + 1tbsp Chilly powder/ Paprika powder
•few dashes of chilly / tobasco sauce
•2 large eggs
•2tsp corn starch
•Salt to taste
1.Preparing the chicken-: Clean and cube the boneless chicken into small bite sized pieces. keep in mind that if the pieces are too big then the outer crust could burn and the chicken would be raw.
2.Make the marinade with curd, 1/4tsp garlic powder/paste, 1/4tsp chilly powder and salt. Mix the chicken in the marinade and keep it aside for atleast 1hr-6hrs.
3.Now let’s set up the dredging station. whisk 2 eggs, 1/4tsp garlic powder, 1/4tsp chilly powder, few dashes of chilly/ tobasco sauce and salt to taste. Once they are properly mixed, add a tbsp of water and 1/2 tbsp of Cornstarch to the egg mixture and whisk well. This is the 1st half of your dredging station.
4.In a ziplock bag/ paper bag/ plastic bag, add 2cups of the all purpose flour, 1tbsp of garlic powder, 1tbsp of chilly/paprika powder, 2tsp pepper, salt and shake the bag well to mix it. This is the other half of the dredging station.
5.We are reinforcing the flavour by seasoning all the components. Now take few pieces of chicken and drop them in a bag. Shake the bag well to coat the pieces properly. Drop them in the egg mixture and make sure its properly coated. shake off the excess egg mixture and put them back into the bag and coat them with flour again. This is called double dredging. This gives the crispy and crunchy outer coating.
6.Once its properly dredged, fry them till they are golden in colour. Keep in mind to regulate the heat. You want the oil to be hot when you drop them in. Then reduce the heat to medium and let them fry till they are done. If the oil is too hot, the outer crust will burn but the chicken will remain raw. If the oil is not hot enough, then the chicken will absorb the oil making it very dry and it will leave you with an oily after taste.
Serve them warm with ketchup and/or tartar sauce. Enjoy!!!