Better Than KFC Chicken Strips
Better Than KFC Chicken Strips
Ingredients
For the Chicken
- 1 kg chicken breast, cut into strips
For the Wet Batter
- 300 g plain flour
- 1 tablespoon salt
- 1 teaspoon baking powder
- 1 tablespoon chilli powder
- 1 teaspoon garlic powder
- 2 eggs
- 300 ml water
- 100 ml pickle juice
For the Dry Coating
- 450 g plain flour
- 30 g cornflour
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chilli powder
Instructions
- 1
In a large bowl, whisk together all the wet batter ingredients (300g plain flour, 1 tablespoon salt, 1 teaspoon baking powder, 1 tablespoon chilli powder, 1 teaspoon garlic powder, 2 eggs, 300ml water, and 100ml pickle juice) until the mixture is smooth and free of lumps.
⏱️ 5 min
- 2
Add the chicken strips to the wet batter, ensuring they are fully coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 4 hours, or preferably overnight for best results.
⏱️ 5 min
- 3
In a separate large bowl, mix all the dry coating ingredients (450g plain flour, 30g cornflour, 1 tablespoon salt, 1 teaspoon garlic powder, and 1 teaspoon chilli powder) until well combined.
⏱️ 5 min
- 4
Heat your frying oil in a deep pot or deep fryer to 170°C (340°F).
⏱️ 5 min•🌡️ 170
- 5
Working in batches, take each chicken strip out of the wet batter and transfer it to the dry mix. Press the dry coating firmly onto the chicken, ensuring it is completely covered to create those desirable crispy, craggy bits.
⏱️ 5 min
- 6
Carefully place the coated chicken strips into the hot oil. Fry until they are golden brown and the internal temperature of the chicken reaches 75°C (165°F). This typically takes about 5-7 minutes per batch, depending on the thickness of the strips.
⏱️ 10 min•🌡️ 170
- 7
Remove the fried chicken strips from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Let them rest for a minute before serving.
⏱️ 1 min
- 8
Serve your 'Better Than KFC Chicken Strips' immediately with your favorite dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
Better Than KFC Chicken Strips
For the Chicken
- 1 kg chicken breast, cut into strips
For the Wet Batter
- 300 g plain flour
- 1 tablespoon salt
- 1 teaspoon baking powder
- 1 tablespoon chilli powder
- 1 teaspoon garlic powder
- 2 eggs
- 300 ml water
- 100 ml pickle juice
For the Dry Coating
- 450 g plain flour
- 30 g cornflour
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chilli powder
Instructions
- 1
In a large bowl, whisk together all the wet batter ingredients (300g plain flour, 1 tablespoon salt, 1 teaspoon baking powder, 1 tablespoon chilli powder, 1 teaspoon garlic powder, 2 eggs, 300ml water, and 100ml pickle juice) until the mixture is smooth and free of lumps.
⏱️ 5 min - 2
Add the chicken strips to the wet batter, ensuring they are fully coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 4 hours, or preferably overnight for best results.
⏱️ 5 min - 3
In a separate large bowl, mix all the dry coating ingredients (450g plain flour, 30g cornflour, 1 tablespoon salt, 1 teaspoon garlic powder, and 1 teaspoon chilli powder) until well combined.
⏱️ 5 min - 4
Heat your frying oil in a deep pot or deep fryer to 170°C (340°F).
⏱️ 5 min•🌡️ 170 - 5
Working in batches, take each chicken strip out of the wet batter and transfer it to the dry mix. Press the dry coating firmly onto the chicken, ensuring it is completely covered to create those desirable crispy, craggy bits.
⏱️ 5 min - 6
Carefully place the coated chicken strips into the hot oil. Fry until they are golden brown and the internal temperature of the chicken reaches 75°C (165°F). This typically takes about 5-7 minutes per batch, depending on the thickness of the strips.
⏱️ 10 min•🌡️ 170 - 7
Remove the fried chicken strips from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Let them rest for a minute before serving.
⏱️ 1 min - 8
Serve your 'Better Than KFC Chicken Strips' immediately with your favorite dipping sauce.