How To Make JAMAICAN KFC POPCORN CHICKEN At Home | Detailed Steps For PERFECTION | Hawt Chef

Welcome back to the channel, today is a great day, because this video has been highly requested, but like all my videos that got big, they took a while to appear, they can't come out until the time is right and today is the time appropriate. now i feel like i'm back in kfc back in dc i get a message so you saw the title you saw the thumbnail today we're making some kfc style

popcorn

chicken

they know about sardines wearing this red shirt the black cat just to bring It will be my first job at KFC again, so I guarantee it will be one of the closest places you will have it.

I don't have everything we used to use back then, but this is one of the closest places you'll be. We'll get it done with all the techniques and everything we have in place, how to

make

popcorn

chicken

at

home

, of course, I put a sour spin on it because that's what we do here. The first thing we have here is two pounds of chicken thighs, don't use them. chicken breasts because I guarantee you use chicken breasts you're not going to get that popcorn style chicken chicken thigh dark meat is where it's at we wash two pounds in a little vinegar water and drain the excess here we have a little bit of everything- purpose flour and that's going to be for our breading and this is two and a half cups right, we need enough flour to cover these nice little fluffy flakes that we're going to create in this and I'm going to show you how to create those nice little fluffy flakes, look here now, this is the twist, I don't know, yeah, I don't think they know that we have a green seasoning here with a repeat of some of the seasonings that you'll see here.

I have a video posted. on how to

make

your Jamaican green seasoning so go out and watch that video, but we have two tablespoons of green seasoning here and then half a cup of water right in KFC. We don't use milk, egg and empty water that we use to cover our chicken, but like I said, we're going to give it a whirl, but we're going to get pretty close and use an egg. I have a teaspoon of freshly ground black pepper, onion powder, salt, paprika, garlic powder, cayenne. pepper, a little bit of brown sugar essentially and here we have a little bit of oregano, so all of these spices are one teaspoon with the exception of our sugar and our salt, the salt is two teaspoons and the sugar is half a teaspoon.

Let's mix this up and get all our seasonings. that in my bowl I have to go in with my hand just to make sure there's a lot of sugar because you know, brown sugar tends to clump up a little bit, so we're going to do it right, so that's our spice. Rub what we're doing, look how good it looks, so this cutting board I told you before, get yourself one of these, so convenient and easy to clean, let me get this out of here, they slide right in so you don't have to worry . also to get these last ones and they come with different um we have the chicken we have one for um greens we have one for pork for beef we have one for bread and all of that is small um silicone cutting boards only fit in the large one and you can just take them out like this , drop them into the slot and you'll be ready to take on all the gear I use.

I know you always ask me, so now I have the duty to tell you that they are in the description box. below or the first comment that is pinned, okay, we're going to cut the chicken now, so the chicken thighs, like I said, boneless chicken thighs, I'm going to cut them into squares, you know, about half an inch in size. thickness, so we will cut them. like this, I'm going to cut it like this, so this is what we're working with, like little squares as much as possible and they should be fine, so again just to show you what we're working with, the sizes, so I'm just going to repeat this process and then we'll get back to you, but while I'm at it I just want to let you know because I know most of you here are women and they usually tell me that they see me on Pinterest. we have our official Pinterest account that's Morris Time Cooking so check it out for lots of ideas that you can't find here or Pinterest will be able to provide that for you at a glance so check out our Princess Most of the Time Cooking account and you'll see . not all, but most of our posts are two days old, okay, let's spice this up.

We're going to use half the amount of seasoning here to get all of that. Let's rub this and rub. add just a little olive oil so it marinates well if you do it overnight the results are phenomenal if you season the chicken and let it sit in the refrigerator overnight take it out at least 20 minutes before cooking so it can reach a nice temperature, it's not too cold, so when you fry it you know it dries out, you know all these little things oh, this one smells good, I mean, I almost forgot about the green seasoning, the watermelon flashed with the green, this it's got a little bit of scotch pepper in there and the green seasonings are also known as habanero god that's why they say Jamaican caves are the best and I can't say because that's my first job in five years, put that aside and then Let's go get the flower, but first wash your hands.

We may have decided before Carolina, so we may not get it right. Hey, this, this, this liquor recipe, it just brings back so much memory, so much memory, which may be for sure, why am I making this chicken? because you know I'm a cooking channel, but My uh, I like to inspire people. You know, it's just something with my love, so the rest of this we'll add to the flower boom and a little extra black pepper in this one because you want that black pepper in the breading. I know when I bought KFC and I bought a chicken, originally silly little flakes, a black pepper, yeah, that's something they were at that dance, just a little bit here.

I'm going to go, of course, because you want that to be shown, because how it should be. little garnish when you see the liquid pepper flakes, like wow, no, we're not talking much because we have the scotch hat in there, but yeah, making this recipe brings back a lot of memories of kfc, my first job at 17, um, yeah and then my job became college friendly I used to come from college let's add the water to your egg sorry buddy I'm coming from college and let's waste and they just use a lot basically saying hot guy I work at KFC but that job He paved the way for me, you look super professional at every moment and here I am teaching you how to prepare your chicken like KFC, whoa, John, pick up KFC, all things KFC on Dramaaka and the world, assuming sincerely, thank you.

Up, the opportunity was a great place to work, wasn't it? Kfc jamaica link now give the recipe the exact recipe, although I'm kind of like that, so we're just going to mix this with the flour, well, not sometimes. It's not about the spices, the ingredients are important, you need fresh ingredients to get great products, but most of the work is in the technique, so let's follow these techniques and the first technique is ours. The first rule is to use chicken thighs instead of chicken breast. chicken breasts I'll give you some, you can eat this chicken with popcorn, I can barbecue with it, you know, that's something if you've ever been to Germany, they roast me a chicken with popcorn, I don't dry out, you're wondering why because they use the dark meat so we're going to work with a set of chicken here, flour here and we have our beaten egg and an empty bowl so first you don't want to use too much too much chicken in the flour will result in lumps . and you won't get those nice little uniform flakes, so after you go little by little, this is two pounds, let's say we're going to go in a quarter pound at a time, I'm going to keep one hand dry and weigh with one hand, okay, so let's go in with the dry hand here, mix that slightly and then we're just going to press that, press that and this is what we're doing now to seal that flower here, so press We go down the floor over the chicken and then we roll them up.

We're going to rock back and forth slightly to allow the floor to reach our fingers and create light little flakes on the chicken. It's a nice little see-saw motion. Gently remove that excess bloom and then we're left with this, you're looking at this and he says, but that's not flaky, you're right because we're going to fold this right into that beaten egg, like I said normally, that sinks. it's just water they use and we're going to roll again to get that amount so gently just coat the chicken on all sides release the little bits that are sticking so they get covered in the liquid and this is an important part make sure drain the excess, too much liquid will cause the flour to clump, so drain the excess liquid right away, hold it like this, it doesn't drip, so it's ready to go back to our flat and do your best to spread them out at this point. because we are trying to prevent clumps from forming, shake, wait, it still needs more shaking, you need to hold it so you don't see anything dripping after holding it still, okay, so you're ready to go and now let's go in again bread, coat them well with that flour lightly, then you're going to press now, put that extra flour, bring them to the center, dry my hand and then now we'll pass them between our fingers just like that. a little bit of movement of sea salt and there are those nice little flakes that will come out this pretty, the popcorn look and the little layers have nice crunchy flakes and we don't put them in a nice dry container and repeat at this stage your The oil should be on its way, so around 330 degrees Fahrenheit heat that oil, let's fry it, you see, I sift this to see if it needs to be like I said before because when I have more of this and move on to the second batch of chicken, then it will be lumpy and we don't want the flakes to be good, so we have all this here, very good and this has all the seasonings of the previous chicken, so what we can do is add another half cup or a cup of flour mixture and we are ready to start with the second batch and everything will look identical.

Have a rag if you need to, a nice clean rag, so like I said, one hand should stay with one hand to stay dry to reduce the amount of water that comes in the flour to cause it to clump. You can just dry that hand with a nice clean cloth, dry that hand and then you can flour it so that way it doesn't have too much. There's a lot of clumps on your flower, grab and lift, grab and lift, grab and lift, then press all around, get that flower really nice and bring it all to the center and that see-saw motion to create some nice little flakes of light that we're looking, add that. to the previous batch, okay, so that's all of our nicely braided chicken, it's just going to go in so you notice that there's not a lot of flour falling in here, that's what you want beautiful, so let them go before the let's leave it, so approximately four minutes five. minutes at most to fry them and we're good to go, so down, don't move them for the first minute, moving them this good, like I said, it destroys the flakes, so you can tell now, only a minute left, those beautiful flakes , look at that now.

It's a time when we're just going to lift that up, give them a shake. I have to turn to my side because there is no room for me. Shake it lightly to release anything that might be stuck, so we're going to fry this for four or five minutes on the first one. minute, we don't move that 330 degrees Fahrenheit and we need that internal cooking temperature of 165 to 175 which are and should be ready to be nice and flaky but soft and juicy on the inside, so you look good. popcorn chicken, no, you see how beautiful, so this fryer is not an industrial fryer, so sometimes you will notice that the temperature will drop, don't leave the chicken inside because they are likely to fall out, it's okay to just lifting it there are three of us. minutes in just lift it up, allow the oil to reheat and that's how you're going to get that perfect color and crispy texture, so we're going to let them sit here for about a minute and a half, it's already been three minutes, two minutes round drop. get that nice color back and finish cooking them in oil at the right temperature, so don't do it two minutes and we should be fine, so let's dig in and see what we have so far, we have those pepper flakes here we have the crunch, wait, let's brown it, we've got it crispy, let's see if we have moisture and of course, I made some sauce to go with it to get the sauce of your choice.

I have something sweet here. chili aioli, you know what I can say and it's good, would I like to take a dip? Do you know that this affiliate we can't depend on is literally a running watermelon? If you eat more hungry chicken, they look good, popcorn chicken and get them, I say, let's get that. beautiful miniature you just saw, you see it, so how are you going to keep it nice and crispy after frying it? Don't put it on a paper towel because it will just sit in its own oil. What you need is like a grid.

Let me see if I can find one so we get a rack that comes like a frying pan and we put it underneath and then you just put the chicken in that way the heat circulates so everything gets crispy if you put it on any paper. hehard work is a dundee and all of this, like I said, the fryer, the grates, the tongs, everything I use, the cotton boards, my equipment, are in my Amazon link, which is in the description box, a thing I would like you to do if I enjoyed this video. Someone tells me they sent me.

Don't enjoy the video turning into a never tasty meal, but if you enjoy watching this video, don't forget to like this video, leave below what you would like us to prepare next. Before I go, I just want to congratulate KFC Jamaica, congratulate KFC in Canada for believing in me and giving the best. My first job did that for five years to the point where I can demonstrate how if you make some popcorn chicken corn and other chickens come, you get a message, so collect all these things in KFC Yard and abroad, don't make anyone do it to you.

I feel like I don't do enough in every experience, so Norman, don't put anyone down, you come to me, I'm coming from there, stick with it, I don't know the future, stay still, CFO, you know that, but thank you so much for watching , So until the next time. you know mud