RCI-MT.004.0480.001
Hot and Spicy Chicken
The Colonel used to sale chicken nuggets that were tasty but he taught why not prepare fresh chicken strips of all white meat and that is how the Colonel's Crispy Strips were born. You will notice it is the same as the Extra Crispy.
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- frying chicken1 wholecut up and marinated
- – 8 cups shortening6 unit
- egg1 unitbeaten
- 1 cup
- 2 cups
- 2½ teaspoons
- ¾ teaspoon
- 1 teaspoon
- ¾ teaspoon
- ¾ teaspoon
- ⅛ teaspoon
- ⅛ teaspoon
Method
1
Combine the beaten egg and milk in a shallow bowl, stirring until well blended.
2
Mix together the all-purpose flour, salt, pepper, white pepper, cayenne pepper, MSG, garlic powder, and baking powder in a separate shallow bowl until evenly distributed.
3
Dip each piece of marinated chicken into the egg and milk mixture, coating thoroughly on both sides.
4
Dredge the coated chicken pieces in the seasoned flour mixture, pressing gently to ensure an even coating adheres to all surfaces.
5
Heat the shortening to 350°F in a large, heavy skillet or deep fryer, ensuring it reaches the proper temperature before frying.
5 minutes
6
Carefully place the flour-coated chicken pieces into the hot shortening, working in batches if necessary to avoid overcrowding the pan.
20 minutes
7
Fry the chicken until the coating is deep golden brown and the internal temperature reaches 165°F, turning pieces halfway through cooking for even browning.
15 minutes
8
Remove the fried chicken from the hot oil using a slotted spoon and drain on paper towels to remove excess grease before serving.