Chicken Popcorns: Crispy And Tender Chicken Nuggets
Image Credit: Chicken Popcorn

Chicken nuggets are an absolute craze and a global phenomenon, owing to their super crispy exterior filled with an abundance of flavours packed in the well-cooked and soft chicken pieces. Doesn't that make you curious about knowing the complete recipe to make homemade tiny chicken popcorns for doubling up the enjoyment of watching movies? Well, the recipe hardly requires effort, with the mere arrangement of three kinds of utterly simple mixture for coating marinated chicken pieces and then deep-frying chicken for a couple of minutes. Various powdered spices, ginger-garlic paste, mustard oil and curd used in marinating chicken enrich it with delectable flavours. 

These Chicken Popcorns are convenient to prepare at any point in time. Bread crumbs can also be used in place of cornflakes. Eat these crunchy popcorns with a mixed dip of mayonnaise, ginger-garlic paste and tomato sauce.

Chicken Popcorn is synonymous with the global food chain, KFC, which was founded in 1952 in the US. However, its origin is attributed to the food technologist, Gene Gagliardi in 1992, and it was launched in the whole country in September that year.

These bite-sized chicken pieces are typically made by marinating chicken with light spices and then breading with dry flour coating and deep frying. Chicken Popcorns are almost similar in the method of preparation and ingredients to the Chicken nuggets, devised in the 1950s by a food scientist at Cornell University.

Preparation time: 30-35 mins

Cooking time: 5 mins

Servings: 2


Chicken Popcorn


For marinating chicken:

    250 gms chicken cubes (boneless)

    1 tsp ginger paste

    1 tsp garlic paste

    1 tsp red chilli powder

    1 tsp tandoori garam masala powder

    ½ tsp dried fenugreek leaves (crushed)

    1 tbsp roasted gram flour

    2 tbsp hung curd

    1 tsp lemon juice

    1 tsp mustard oil

    Salt, to taste 

Dry mixture for the coating:

    1 cup refined flour

    1 tsp red chilli powder

    ½ tsp garlic powder

    ½ tsp raw mango powder

    Salt, to taste

Wet mixture for the coating:

    Eggs (beaten)

    1 cup crushed cornflakes 

    Oil for frying


    Wash the chicken pieces thoroughly and cut them into tiny pieces.

    Marinate the chicken pieces with all the powdered spices, gram flour, hung curd, lemon juice, mustard oil and a little bit of salt.

    Combine all these ingredients well with the chicken pieces and leave them aside for about 30 minutes.

    Prepare the dry mixture for coating chicken pieces, by taking flour in a bowl. 

    To this add salt, garlic, chilli and mango powder and mix well and keep aside.

    Prepare the wet mixture for coating chicken pieces by breaking 2 eggs in a bowl and beating them well. Keep a plate of crushed cornflakes ready.

    After half an hour, start coating the chicken pieces with a dry mixture, and then with beaten eggs and lastly coat them nicely with crushed cornflakes.

    Deep fry these in oil for a minute.

    Serve hot on tissue paper and garnish them with chopped cheese and chaat masala.