Crispy Popcorn Chicken with Fries

Instructions

Step 1: Peel and cut the potatoes into fries, rinse under cold water, and pat dry thoroughly.

Step 2: Heat vegetable oil in a deep fryer or large pan and fry the potatoes until golden brown and crispy. Remove and lightly season with salt.

Step 3: In a bowl, whisk together the buttermilk and egg.

Step 4: In another bowl, combine flour, paprika, garlic powder, onion powder, chili powder, salt, and black pepper.

Step 5: Place the crushed cornflakes or crispy coating crumbs into a separate bowl.

Step 6: Dip the chicken pieces into the flour mixture, then into the buttermilk mixture, and finally coat thoroughly with the crushed flakes.

Step 7: Heat vegetable oil in a deep pan over medium heat.

Step 8: Fry the chicken pieces in batches for 5 to 7 minutes until crispy, golden brown, and fully cooked.

Step 9: Remove the chicken from the oil and place on paper towels to drain excess oil.

Step 10: Arrange the crispy popcorn chicken and fries in serving boxes or plates.

Step 11: Drizzle ketchup generously over the popcorn chicken before serving.

Step 12: Serve immediately while hot and crispy.

Storage and Reheating Tips

Store leftover popcorn chicken and fries in separate airtight containers in the refrigerator for up to 3 days.

Reheat the chicken and fries in an oven or air fryer at 180°C for 5 to 8 minutes until heated through and crispy again. Avoid microwaving to help maintain crispiness.