Plat
KFC Copycat Crispy Chicken Tenders
45 minPour 4Nutri-Score D€€
D
45 min
45 minKFC Copycat Crispy Chicken Tenders
ce qu’il vous faut
Ingrédients
boneless chicken breast (cut into tenders or strips)Viandes750 g
salt (for seasoning the chicken)Épices15 g
plain flour (for the wet batter)Céréales300 g
baking powderÉpicerie4 g
chilli powder (for the wet batter)Épices8 g
garlic powder (for the wet batter)Épices3 g
oreganoÉpices1 g- salt (for the wet batter)Épices5 g
eggsProduits laitiers2 morceaux
waterBoissons300 ml- plain flour (for the dry mix)Céréales375 g
- corn flourCéréales16 g
- salt (for the dry mix)Épices10 g
- garlic powder (for the dry mix)Épices3 g
- chilli powder (for the dry mix)Épices3 g
- oil (for deep frying)Épicerie1,5 litres
par portion
Nutrition
1 064kcal
- Glucides
- 120 g
- Protéines
- 48 g
- Lipides
- 44 g
ce que vous utiliserez
Ustensiles
Friteuse
Saladier ×3
Thermomètre de cuisine
Pince de cuisine
Écumoire
pas à pas
Préparation
- Étape 1
Prepare the chicken
- Cut the chicken breast into tenders or strips.
- Season with salt and set aside.
- Étape 2
Make the wet batter
- In a bowl, mix the plain flour, baking powder, chilli powder, garlic powder, oregano, salt, eggs and water until smooth.
- Set aside.
- Étape 3
Prepare the dry mix
- In another bowl, combine the plain flour, corn flour, salt, garlic powder and chilli powder.
- Mix well and set aside.
- Étape 4
Coat the chicken
- Heat the oil in a deep fryer or heavy-bottomed pot to 175 °C.
- Dredge each piece of seasoned chicken in the dry mix, shaking off excess.
- Dip the chicken into the wet batter, allowing excess batter to drip off.
- Étape 5
Fry the chicken
- Carefully place the battered tenders into the hot oil, a few at a time, without overcrowding.
- Fry until golden brown and cooked through, until the internal temperature reaches 75 °C.
- Remove from the oil and drain on a plate lined with paper towels.
- Étape 6
Serve
- Serve hot with your favourite dipping sauces.