Craving something crunchy, spicy, and downright addictive? Say hello to Spicy Chicken Popcorn — the ultimate bite-sized snack that delivers a fiery punch with every crispy pop! Coated in a flavorful masala batter and double-fried to golden perfection, these little chicken nuggets are the desi cousin of your favorite fast-food classic. Whether you serve them at game nights, movie marathons, or just because you deserve a treat, they’re guaranteed to disappear in minutes. One bite, and you’ll know why they’re trending all over reels and food blogs.

PREP TIME	COOK TIME
20 MIN	15 MIN

Ingredients:

For Chicken Marinade:

300g boneless chicken breast or thigh, cut into 1-inch cubes

1 tsp ginger-garlic paste

½ tsp red chili powder

¼ tsp turmeric powder

½ tsp black pepper

½ tsp garam masala

1 tbsp lemon juice

Salt to taste

1 tbsp cornflour

1 tbsp all-purpose flour (maida)

For Batter Coating:

½ cup all-purpose flour (maida)

¼ cup cornflour

½ tsp red chili powder

¼ tsp pepper

Salt to taste

Water (as needed to make semi-thick batter)

1 cup crushed cornflakes OR bread crumbs (for extra crunch)

Oil (for deep frying)

Chaat masala or peri-peri powder (for dusting)

Equipments:

Mixing bowls (2–3 sizes)

Deep frying pan or kadai

Slotted spoon or frying skimmer

Tongs

Paper towels or wire rack (for draining excess oil)

Knife and cutting board

Measuring spoons and cups

Plate or tray for prepping coated chicken

Step-by-Step Guide

Step 1: Marinate the Chicken

• In a mixing bowl, add 300g chicken pieces.
• Mix in 1 tsp ginger-garlic paste, ½ tsp red chili powder, ¼ tsp turmeric, ½ tsp pepper, ½ tsp garam masala, 1 tbsp lemon juice, and salt to taste.
• Toss well so the chicken is coated evenly.
• Add 1 tbsp cornflour + 1 tbsp all-purpose flour to bind the spices to the chicken.
• Mix again and let it marinate for at least 20 minutes (you can also refrigerate for up to 2 hours for deeper flavor).

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Step 2: Prepare the Batter Coating

• In a separate bowl, mix ½ cup maida, ¼ cup cornflour, ½ tsp chili powder, ¼ tsp pepper, and a pinch of salt.
• Add water little by little to form a semi-thick, smooth batter — it should coat the chicken but not be too runny.

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Step 3: Prep the Crumb Coating

• Spread 1 cup of crushed cornflakes or breadcrumbs on a plate.
• For extra crunch, lightly crush cornflakes by hand — don’t powder them completely.
• Set aside next to your batter bowl for easy workflow.

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Step 4: Coat the Chicken

• Dip each marinated chicken cube into the batter, ensuring it’s fully coated.
• Lift and gently roll it in the crushed cornflakes or breadcrumbs to coat all sides.
• Place coated pieces on a plate or tray. Repeat for all pieces.
• Let the coated chicken rest for 5–10 minutes — this helps the crumb layer stick better during frying.

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Step 5: Deep Fry Until Crispy

• Heat oil in a deep frying pan or kadai over medium-high heat.
• Once the oil is hot (test by dropping a small batter piece — it should sizzle and rise quickly), lower the flame slightly.
• Gently slide in 6–8 coated chicken bites at a time — don’t overcrowd.
• Fry for 3–4 minutes per batch, turning occasionally, until golden brown and crispy.
• Use a slotted spoon to remove and drain on paper towels or a wire rack.

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Step 6: Optional Second Fry (for Extra Crunch)

• Once all pieces are fried, increase oil temperature and give the chicken a quick second fry (30–40 seconds) to enhance crispiness.
• This step makes it extra crunchy like restaurant-style popcorn chicken.

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Step 7: Final Touches & Serve

• Sprinkle with chaat masala or peri-peri powder for that street-style finish.
• Serve hot with garlic mayo, spicy ketchup, or green chutney.

Chef’s Notes & Cooking Tips

• Thighs > Breasts for Juiciness:
• Use boneless chicken thighs for extra tenderness. Breasts work too but can dry out if overcooked.
• Double Fry for Restaurant-Style Crunch:
• A second quick fry after resting gives that extra crisp texture — just like fast food joints!
• Cornflakes = Game Changer:
• Crushed cornflakes add superior crunch compared to regular breadcrumbs. Don’t skip if you want real “popcorn” texture.
• Spice It Your Way:
• For extra heat, add ½ tsp Kashmiri red chili or a dash of hot sauce to the batter.
• For kids, reduce chili and skip the peri-peri topping.
• Baking or Air Frying Option:
• You can bake at 200°C (392°F) for 20 minutes or air fry at 180°C (356°F) for 12–15 minutes. Brush with oil for golden finish.
• Prep Ahead:
• You can marinate and coat the chicken, then refrigerate it (uncooked) for up to 6 hours. Fry fresh when ready to serve.

Serving Suggestions

• As a Party Starter: Serve hot on a platter with toothpicks, a sprinkle of chaat masala, and spicy mayo or green chutney for dipping. Perfect for game nights or house parties.
• Popcorn Chicken Wraps: Stuff inside tortillas or rumali rotis with lettuce, onion, and garlic sauce for a spicy chicken wrap.
• Loaded Chicken Popcorn Bowl: Layer fries, cheese sauce, and chicken popcorn in a bowl. Drizzle with sriracha or chipotle mayo — street-food style!
• Kids’ Bento Box: Pack with ketchup, carrot sticks, and a fruit for a fun school snack or lunchbox treat.
• Indian Fusion Burger: Fill inside soft buns with slaw and garlic chutney — a spicy popcorn chicken burger twist!

Nutrition Information (Estimated):

Nutrient	Amount (approx.)
Calories	480 kcal
Protein	28 g
Carbohydrates	32 g
Sugars	1.2 g
Fat	28 g
Saturated Fat	4.5 g
Fiber	1.5 g
Sodium	410 mg
Cholesterol	85 mg