KFC Crispy Strips
Source of Recipe
unknown
List of Ingredients
generous 1 lb. skinless, bonless chicken breasts
6-8 c. vegetable oil (for deep frying )
Marinade:
4 c. water
1 tsp. salt
Coating:
1 egg, beaten
1 c. whole milk
2 c. flour
3 tsp. salt
1 tsp. white pepper plus
1 tsp. garlic powder (not salt)
2 tsp. paprika
1-2 tsp. chile powder
Recipe
Trim any excess skin or fat from the chicken breasts. Slice the chicken
breasts into strips, about the size of theirs, 1/2 x 3/4 or so .
Combine water and salt in a large bowl; add chicken, stir well and let
marinade for 20 minutes. Turn the strips a couple times.
Mix beaten egg, milk and a dash (1/8 tsp.) pepper in a medium size bowl. In
a plastic baggie, combine remaining ingredients; shake. NOTE: if you do
not want these to be spicy and hot, omit the chile powder and cut paprika in
half.
Preheat the oil in a deep-fryer. Drain chicken; transfer piece to paper
towels to dry off. Using about ten strips at once, place the chicken in the
bag with the flour and shake the bag until the strips of chicken are coated.
Place them on a plate or baking pan.
Next, dip chicken pieces separately in the egg/milk mixture, them back into
the bag for another coating. Drop the strips, 5 or 6 at a time into the
hot oil. They will not take long to cook. Be sure to stir when frying so
the strips don't stick together.
Remove the chicken from the fryer; drain on paper towls for a couple of
minutes.
Serves 3-4.
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