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Published on 15 Sep 2012 | over 5 years ago

Popcorn chicken makes a great appetizer. If you are not familiar with popcorn chicken, it is basically like chicken nuggets, only smaller. seasoned flour mixture and panko bread crumbs. using panko bread crumbs is it leaves the chicken bits nice and crispy. The chicken pieces are double breaded and then fried in the deep fryer. You can cut the chicken up however you want; either into bigger or smaller pieces. Popcorn chicken typically uses really small pieces, but this requires a lot of work so you may want to make them a little bigger



1 tsp Black pepper powder
1 1/2 tbsp Chaat masala
500 grams Chicken, boneless
1/2 cup Corn flour
1-2 number Eggs
1 tbsp Lemon juice
1/2 cup Maida (all-purpose flour)
1 tbsp Marjoram spice
0 Oil for deep frying
1 tbsp Parmesan cheese (optional)
2 tsp Red Chili powder
Salt to taste

Wash chicken and cut into small pieces. Put them in a bowl and season with salt, red chilli powder, black pepper powder, lemon juice and mix well. Marinate in the fridge for few hours. In a dish, take ½ cup corn flour, ½ all-purpose flour (maida), and combine them together. Add little salt and red chilli powder, mix and keep aside. Whisk 1 or 2 eggs in a bowl and keep aside. In another tray, add all-purpose flour and put in the chicken pieces and coat well with the maida flour (this helps in absorbing the excess moisture). Take the coated chicken pieces and drop them in the egg mixture and coat them well. Take pieces of chicken and coat them with the spiced flours, remove and shift them into a colander and toss them to remove the excess flour. Heat oil in a pan on medium heat and when the oil gets hot, add the chicken pieces and deep fry till they get nice and crispy. The chicken pieces should get slight golden in colour. Remove, drain oil. In a bowl, add some chaat masala, parmesan cheese (optional), marjoram spice, and mix the ingredients well. Sprinkle some of the masala powder over the chicken, toss and serve.
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