The perfect party food – buttermilk-marinated chicken, lightly fried and served with a creamy blue cheese dip, fiery cayenne pepper sauce and crisp celery sticks. This easy recipe shows just how simple it is to make moreish popcorn chicken at home.
- Place the chicken cubes, buttermilk, thyme, garlic granules, cayenne pepper and seasoning in a bowl. Mix well and put in the fridge to marinate for 20 minutes, or overnight if you have the time.
- Make the blue cheese dip by mixing the mayonnaise, sour cream and blue cheese in a bowl. Season to taste and set aside.
- Preheat oven to gas 3, 170°C, fan 150°C. Heat oil in a deep-sided sauté pan until it reaches 180°C. Dip each piece of chicken in the plain flour to coat well. Shake off any excess and carefully place in the oil. Cook in batches for 5 minutes, turning once. Remove with tongs or a slotted spoon and drain on absorbent paper. Put the cooked chicken on a baking tray and keep warm in the oven while you cook the remaining pieces.
- Serve with cayenne pepper sauce, the blue cheese dip and celery sticks.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.