Transform ordinary chicken into bite-sized pieces of pure joy with this fusion recipe that combines the beloved popcorn chicken format with the bold, spicy flavors of Portuguese-African peri sauce. Perfect for game day snacking, party appetizers, or whenever you're craving something crispy and flavorful.
What Makes This Recipe Special
This recipe takes the best of both worlds - the satisfying crunch of perfectly breaded popcorn chicken and the complex, spicy-tangy notes of peri seasoning. The result is an irresistible snack that keeps you coming back for more.
Ingredients
For the Chicken:
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- Vegetable oil for frying
For the Peri Peri Sauce:
- 4-6 red chilies (bird's eye or African red chilies)
- 4 cloves garlic
- 1 red bell pepper
- 1 lemon, juiced
- 2 tablespoons white vinegar
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 cup olive oil
- Salt to taste
Instructions
- Marinate the Chicken
- Place chicken pieces in buttermilk
- Add 1 tablespoon of peri peri sauce (store-bought or homemade)
- Refrigerate for at least 2 hours or overnight
- Prepare the Peri Peri Sauce
- Roast chilies, garlic, and bell pepper until slightly charred
- Blend with remaining sauce ingredients until smooth
- Simmer in a small saucepan for 10 minutes
- Let cool completely
- Set Up Breading Station
- Mix flour with garlic powder, paprika, pepper, and salt
- Remove chicken from buttermilk
- Let excess marinade drip off
- Bread the Chicken
- Coat each piece in seasoned flour
- Shake off excess flour
- Double-coat for extra crispiness if desired
- Fry the Chicken
- Heat oil to 350°F (175°C)
- Fry in batches until golden brown (3-4 minutes)
- Drain on paper towels
- Final Touch
- Toss hot chicken pieces with peri peri sauce
- Serve immediately with extra sauce on the side
Pro Tips for Perfect Results
- Temperature Control: Maintain oil temperature between 350-375°F for the crispiest results.
- Don't Overcrowd: Fry in small batches to maintain oil temperature and ensure even cooking.
- Double Coating: For extra crunch, dip the floured chicken back in buttermilk and flour again.
- Heat Level: Adjust the number and type of chilies in the peri peri sauce to control spiciness.
Frequently Asked Questions
Q: Can I bake these instead of frying? A: Yes! Preheat oven to 400°F (200°C), spray breaded chicken with oil, and bake for 15-20 minutes, flipping halfway. They won't be quite as crispy but still delicious.
Q: How spicy is this recipe? A: With the recommended amount of chilies, it's medium-hot. Adjust the number of chilies or remove seeds for milder heat. You can also serve the sauce separately.
Q: Can I make this ahead of time? A: The peri peri sauce can be made up to a week ahead. The chicken is best served fresh, but you can reheat in a 350°F oven for 5-7 minutes to restore crispiness.
Q: What's the best way to store leftovers? A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven rather than microwave to maintain crispiness.
Q: Can I use chicken breast instead of thighs? A: Yes, but thighs are recommended for their moisture and flavor. If using breast meat, reduce cooking time slightly to prevent drying.
Q: What can I serve with this? A: Serve with ranch or blue cheese dip, coleslaw, french fries, or a fresh green salad. It's also great in wraps or sandwiches.
Storage and Reheating
Storage:
- Cooked chicken: 3-4 days in refrigerator
- Peri peri sauce: Up to 2 weeks refrigerated
- Uncooked breaded chicken: Up to 24 hours refrigerated
Reheating:
- Oven: 350°F for 5-7 minutes
- Air fryer: 350°F for 2-3 minutes
- Avoid microwave to maintain crispiness
Variations
- Extra Crispy Version
- Double-coat chicken in flour mixture
- Add 1/4 cup cornstarch to flour mixture
- Grilled Version
- Skip breading
- Marinate in peri peri sauce
- Grill on high heat
- Low-Carb Option
- Replace flour with almond flour
- Add grated parmesan to coating
- Bake instead of fry
Serving Suggestions
- Classic: With ranch or blue cheese dip
- Sandwich Style: In brioche buns with coleslaw
- Bowl Style: Over rice with grilled vegetables
- Party Platter: With various dipping sauces
Recipe Success Notes
The key to perfect peri peri popcorn chicken lies in three critical elements:
- Proper marination time
- Consistent oil temperature
- Immediate sauce tossing
Don't skip the marination step - it's essential for tender, flavorful chicken. Also, make sure your oil stays at the right temperature by using a thermometer and not overcrowding the pan.
Remember that the peri peri sauce will continue to develop flavor over time, so making it ahead is actually beneficial. Adjust the heat level to your preference, but remember that the true beauty of peri peri lies in its complex flavor profile, not just its heat.
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