Spicy Popcorn Chicken Seasoning Mix

ET’S Spicy POPCORN CHICKEN SEASONING MIX

Based on our popular ET’s Popcorn Chicken Seasoning Mix this version has a lot of heat added, for those who want to blow their wigs off when eating their popcorn chicken!

The instructions below are based on using 500g of chicken. Adjust depending on the quantity you are cooking. The recommended ratio of ET’s Spicy Popcorn Chicken Seasoning Mix to flour is 1:4 but you can make the ratio anything you want. Add more of the seasoning mix for a stronger flavour. 

• Ingredients Needed:
  • 500g chicken breast, cut into 1-1.5cm cubes
  • 1 cup buttermilk (or use yoghurt thinned with a little water or milk)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups (240g) plain flour or 1.5 cups plain flour and 0.5 cup cornflour for crispier result.
  • 60g ET’S Spicy Popcorn Chicken Seasoning Mix (add more if you want it more flavoursome ratio of 1:2 is fine as well))
  • Oil for frying (canola or vegetable oil recommended)
  • RATIO 60g  ET’S Spicy Popcorn Chicken Seasoning Mix : 240g flour (2 cups) is a ratio of 1:4
  • RATIO 120g  ET’S Spicy Popcorn Chicken Seasoning Mix : 240g flour (2 cups) is a ratio of 1:2
• Method:
  • Marinate chicken pieces with buttermilk, salt, pepper and one teaspoon of the Popcorn chicken mix in a bowl
  • Cover and refrigerate for 1-4 hours 
  • Mix the desired amount of the spice packet with plain flour in a large bowl
  • Drain chicken from buttermilk and coat thoroughly in the flour mixture
  • Heat oil to 180°C/350°F in a deep fryer or large heavy-bottomed pan
  • Fry chicken in small batches for 2-3 minutes until golden brown and cooked through. Don’t cook many at once.
  • Drain on paper towels and season with an extra sprinkle of the spice mix if desired
  • Serve hot with your favourite dipping sauce
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• MORE INFORMATION
• Basic Mixing Ratio: Mix the spice blend with regular all-purpose flour at a ratio of approximately 1:4 (spice blend to flour) or to taste.
• Chicken Preparation: Dice chicken breast into small bite-sized pieces (approximately 1-1.5 cm cubes). For best results, marinate the chicken pieces in buttermilk (or yogurt as an alternative) with a pinch of salt and pepper for at least 1-2 hours or overnight in the refrigerator.
• Coating Process: After marinating, remove chicken from buttermilk, allowing excess to drip off. Toss in the prepared flour and spice mixture until well coated. For extra crispiness, some chefs recommend a double-dredge technique: dip in buttermilk again after the first coating, then back into the flour mixture.
• Cooking Method: Heat neutral oil (such as canola, vegetable, or peanut) to approximately 180°C (350°F) and fry the coated chicken pieces for approximately 2-3 minutes for small pieces or 4-5 minutes for larger pieces until golden brown and cooked through (internal temperature 75°C/165°F).
• Serving Suggestions: For the most authentic experience, as soon as the chicken is fried, dust the pieces with a small amount of the spice mix while still hot. Serve immediately with favourite dipping sauces.
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