To make popcorn chicken that is crispy outside and juicy inside, here's the secret.

Popcorn chicken must be one of the best appetisers. It doesn't matter who you are, what country you're from, or how old you are; place a bowl of those delights on the table, and they'll be gone in a flash. No one I've ever met can resist those bite-sized tender chicken morsels. This recipe has a hit of cayenne for that kick of spiciness; you will love them!

The secret is in the marinade. I marinated the chicken pieces using yoghurt, a little milk, salt and lemon juice. One hour is the minimum, but overnight is preferable if you want them super juicy. If you don't have time, don't worry, they will still taste delicious. The marinade works in three ways. It will tenderise the chicken, make it super juicy and coat the pieces for the dry mix to stick.

If you want that extra crispiness:
Fry them twice, first for one minute only and leave to cool.
Fry them a second time, for a minute or so, until cooked.
Always try the biggest piece to be sure it's not pink inside.


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