| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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- 3 boneless and skinless chicken breasts pounded and cut into cubes
- 3 cups flour
- 2 tsp garlic powder or minced garlic
- 2 large beaten eggs
- 2 tbsp Lemon Juice
- ½ tsp Black pepper powder
- ¼ tsp red chilli flakes
- oil for frying
- salt to taste
Ingredients
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|
- In a plate, mix flour, garlic, pepper and salt well. In a small bowl, whisk the beaten eggs and lemon juice together.
- Heat oil in a pan on a medium flame. Dip the chicken pieces in the flour mix, then in the eggs and again in the flour mix. Coat the pieces well and carefully place them in the oil. Cook until golden brown for about 8-10 minutes and take out on a tissue paper to remove the excess oil.
- Garnish with some chaat masala or pepper powder. Serve hot with cheese-sauce or mint-mayo dip, mustard sauce and ketchup.
Recipe Tips Before placing the chicken pieces in oil, test the oil by carefully dropping a small dollop of flour in the oil. If your oil is ready, the flour should sizzle. Share your version of this recipe If you make chicken popcorn at home differently, we would love to know your version. Don’t forget to share your recipe with us. Frequently Asked Questions Can I air-fry chicken popcorn? Yes. You can air-fry the popcorn in a preheated air-fryer at 360°F for about 3-4 minutes. Can I use bread crumbs or rolled oats to coat the chicken? Yes. You can coat the chicken pieces in bread crumbs or crushed rolled oats after dipping them in flour mix and eggs. What portions of chicken are best for popcorn? Chicken tenders and breasts are best for making chicken popcorn as they are tender, lean and juicy.