Popcorn Chicken


  • `6 chicken breast fillets
  • 500ml (2cups) buttermilk
  • 10ml (2tsp) salt
  • 180g (1 ½ cups) flour
  • 10ml (2tsp) onion powder
  • 15ml (1tbsp) Cajun spice powder
  • 5ml (1tsp) cayenne pepper
  • 7,5ml (11/2 tsp) dried oregano
  • 5ml (1tsp) turmeric
  • Pepper
  • Oil for deep frying


  1. Cut the chicken breast fillets into small equal sized cubes. Pour buttermilk over the chicken, mix the salt through and set aside to stand for an hour.
  2. In a large plastic bag combine the flour, onion powder, Cajun spice, cayenne pepper, oregano, turmeric and pepper. Toss to mix. In a deep pot preheat oil for deep frying. When hot enough that a cube of bread browns in seconds take one quarter of the chicken cubes out of the buttermilk and dip into seasoned flour.
  3. Carefully drop individual pieces of chicken into the hot oil. Fry till golden brown and remove with a slotted spoon and drain on paper towel.
  4. Continue with the remaining chicken. Serve warm with this unusual popcorn salad.