KFC Popcorn Chicken and Coleslaw
Introduction
If you love crispy, juicy chicken and a refreshing side, then KFC Popcorn Chicken and Coleslaw is the perfect recipe for you! This meal brings comfort and joy to your dining table, making it a hit for both kids and adults.
Why Make This Recipe
This recipe is great because it is simple to make and full of flavor. You get yummy popcorn chicken that is crispy on the outside and tender on the inside, paired with a creamy coleslaw that adds crunch and tang. It’s perfect for weekends, family dinners, or even a fun get-together with friends!
How to Make KFC Popcorn Chicken and Coleslaw
Ingredients:
- 1/2 head cabbage, finely chopped (about 4 cups)
- 1/2 medium carrot, finely chopped
- 2 tablespoons buttermilk
- 4 1/4 teaspoons white vinegar
- 1 1/2 tablespoons onion, finely chopped
- 2 tablespoons whole milk
- 1/4 cup mayonnaise
- 2 teaspoons lemon juice
- 4 teaspoons sugar
- 1/4 teaspoon salt
- 3/8 teaspoon pepper
- 4 boneless skinless chicken breasts (6 ounces each)
- 2 cups buttermilk
- 2 dashes Cholula hot sauce or Tabasco hot sauce
- 1 1/2 cups all-purpose flour
- 1 teaspoon coarse sea salt
- 1 teaspoon coarse black pepper
- 1 teaspoon paprika
- 3/4 teaspoon onion powder
- 2 cups panko breadcrumbs
- Vegetable oil or shortening for frying
Directions:
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Start with the coleslaw. In a large bowl, mix the cabbage, carrot, buttermilk, white vinegar, onion, whole milk, mayonnaise, lemon juice, sugar, salt, and pepper. Stir well and let it chill in the fridge for at least 30 minutes.
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Now, let’s prepare the popcorn chicken. Marinate the chicken breasts in 2 cups of buttermilk mixed with 2 dashes of hot sauce for 1-2 hours. This makes the chicken juicy and flavorful.
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In another bowl, combine the all-purpose flour, sea salt, black pepper, paprika, and onion powder. Mix these together well.
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Take each piece of marinated chicken, coat it in the flour mixture, then roll it in panko breadcrumbs to get that crispy texture.
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Heat your vegetable oil or shortening in a deep fryer or large pot to 350°F (175°C). Fry the chicken pieces in batches for about 4-6 minutes until they are golden brown and cooked through. Drain them on paper towels to remove excess oil.
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Serve the crunchy popcorn chicken hot with your chilled coleslaw on the side.
How to Serve KFC Popcorn Chicken and Coleslaw
Serve your KFC style popcorn chicken hot and crispy, alongside a generous scoop of coleslaw. This combination is perfect for family dinners, gatherings, or even late-night snacks!
How to Store KFC Popcorn Chicken and Coleslaw
If you have leftovers, store the chicken in an airtight container in the fridge for up to 3 days. The coleslaw can also be kept in the fridge but try to eat it within 2 days for the best taste and crunch.
Tips to Make KFC Popcorn Chicken and Coleslaw
- For extra crispy chicken, try double-coating it in the flour and breadcrumbs.
- Allow the chicken to rest after frying for a few minutes to enhance its juiciness.
- Adjust the amount of hot sauce in the marinade based on your spice preference.
Variation
You can easily make spicy popcorn chicken by adding more hot sauce to the marinade or using spicy seasoning in the flour mixture. For a lighter coleslaw, try using Greek yogurt instead of mayonnaise.
FAQs
1. Can I use other parts of the chicken?
Yes! You can use chicken thighs or wings if you prefer.
2. How can I make this recipe healthier?
You can bake the chicken instead of frying it. Use a little oil and bake it in the oven at 400°F (200°C) for about 20-25 minutes or until it’s crispy.
3. Can I make the coleslaw the day before?
Absolutely! Making coleslaw a day ahead lets the flavors blend nicely. Just give it a good stir before serving!
