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Popcorn Chicken

Download the recipe PDF. View the YouTube video.

Makes as much as you want.
By Dennis W. Viau; modified from several recipes.

This recipe is made very easy by keeping a supply of the coating mix on hand. The formula below makes a lot. Store it in a jar in your cupboard to have always ready for this and other recipes, such as my Finger Lickin' Chicken, which uses the same formula.


For the coating mix:
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon ground sage
1 teaspoon dried basil; ground
1 teaspoon dried marjoram; ground
2 teaspoons pepper
2 tablespoons salt
2 tablespoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Optional: 1 tablespoon MSG (monosodium glutamate, found as Accent in stores)
4 cups all-purpose flour
For the chicken:
Use as many pieces as needed to feed your guests. I prefer to use boneless thighs, cut into nuggets.
For the frying:
¾ cup of frying oil, such as vegetable oil, corn oil, peanut oil, etc. (more as needed for larger batches)


Mix the coating ingredients in a large storage container and store it in the cupboard.

Cut each thigh into nuggets, about 1 inch (2.5cm) or smaller. Place the nuggets in a ziplock bag with enough coating mix to coat all the pieces evenly. For three thighs, I find about ¼ cup of mix is adequate.

Fry in hot oil (350°F / 175°C) until golden brown, turning the pieces over occasionally to brown evenly on all sides, about 3 minutes. The cooking time will depend on the size of the nuggets. Using a slotted spoon or spider, transfer to paper towels to drain.

Serve hot. Can be served with a dipping sauce, such as the following honey-mustard sauce.

Honey Mustard Sauce

1 tablespoon Dijon mustard
1½ tablespoons honey
¼ cup (244g) plain yoghurt

Combine the ingredients in a bowl and spoon into small dipping bowls to be set alongside each plate.