RCI-MT.004.0518.001
KFC Crispy Strips
The Colonel has decided to make Hot and Spicy Strips that ran for short times the difference is the second dip it is dipped into hot sauce then breaded again and then fried just like the original crispy strips.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 6 unit
- egg1 unitbeaten
- 1 cup
- 2 cups
- 2½ teaspoons
- ¾ teaspoon
- ¾ teaspoon
- ⅛ teaspoon
- ⅛ teaspoon
- ⅛ teaspoon
Method
1
Pat 6 chicken breasts dry with paper towels, then slice each breast lengthwise into 4-5 strips of roughly equal thickness.
2
Whisk together 1 beaten egg and 1 cup milk in a shallow bowl until fully combined.
3
Combine 2 cups all-purpose flour, 2½ teaspoons salt, ¾ teaspoon pepper, ¾ teaspoon MSG, ⅛ teaspoon paprika, ⅛ teaspoon garlic powder, and ⅛ teaspoon baking powder in a separate shallow bowl; mix thoroughly.
4
Working in batches, submerge each chicken strip in the egg-milk mixture, allowing excess to drip back into the bowl.
1 minutes
5
Coat the wet chicken strip thoroughly in the seasoned flour mixture, pressing gently so the coating adheres, then place on a plate and repeat until all strips are breaded.
6
Heat a cast-iron skillet or heavy-bottomed pan with ½ inch vegetable oil to 350°F, checking the temperature with a thermometer or by dropping a small bread cube into the oil—it should sizzle immediately.
5 minutes
7
Carefully place 4-5 breaded chicken strips into the hot oil, being mindful not to overcrowd the pan; maintain oil temperature around 350°F throughout frying.
12 minutes
8
Fry the strips until the coating is deep golden brown and the internal temperature reaches 165°F, turning halfway through cooking for even browning.
6 minutes
9
Transfer the cooked strips to a wire rack or paper towel-lined plate to drain excess oil; repeat frying process with remaining batches of chicken strips.
10
Serve the crispy strips warm with desired dipping sauces and side dishes.