How To Make The Perfect… Popcorn Chicken

By Jonathan Hatchman, Food Editor, @TLE_Food

Forget Fried Chicken from High Street chains that’s famously cheap and often dissatisfying: Jesse Dunford Wood, head chef of Parlour Kensal, has provided the recipe for his own take on the perfect Popcorn Chicken Nuggets.


For the Flour Mix

Flour, 100g

Black Mustard Seeds, 15g

White Mustard Seeds, 15g

Smoked Paprika, 5g

Celery Salt, 5g

White Pepper, 5g

Cayenne Pepper, 5g

Turmeric, a pinch

For the Nuggets (quantity per person)

Chicken breast, ½, cut into bite-size chunks.

Buttermilk, 2 tbsp

Vegetable Oil, for frying


Marinade the Chicken (small pieces of chopped breast Meat) in Buttermilk overnight (or 3-4 hours).

Mix all of the Flour mix ingredients together and set aside.

Take the Chicken out of the Buttermilk, and roll it in the Flour mix until dry.

Fry in Vegetable Oil until crispy and golden brown on the outside and tender in the middle – approximately 4-5 minutes.

Parlour Kensal can be found at 5 Regent Street, London, NW10 5LG.

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