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KFC Copycat Crispy Chicken Tenders
Hoofdgerecht

KFC Copycat Crispy Chicken Tenders

45 minVoor 4Nutri-Score D€€
van @nari.lily21 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • boneless chicken breast (cut into tenders or strips)Vlees750 g
  • salt (for seasoning the chicken)Kruiden en specerijen15 g
  • plain flour (for the wet batter)Granen300 g
  • baking powderVoorraadkast4 g
  • chilli powder (for the wet batter)Kruiden en specerijen8 g
  • garlic powder (for the wet batter)Kruiden en specerijen3 g
  • oreganoKruiden en specerijen1 g
  • salt (for the wet batter)Kruiden en specerijen5 g
  • eggsZuivel2 stukken
  • waterDranken300 ml
  • plain flour (for the dry mix)Granen375 g
  • corn flourGranen16 g
  • salt (for the dry mix)Kruiden en specerijen10 g
  • garlic powder (for the dry mix)Kruiden en specerijen3 g
  • chilli powder (for the dry mix)Kruiden en specerijen3 g
  • oil (for deep frying)Voorraadkast1,5 liter

per portie

Voedingswaarden

1.064kcal

Koolhydraten
120 g
Eiwitten
48 g
Vetten
44 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Frituurpan
  • Mengkom ×3
  • Keukenthermometer
  • Keukentang
  • Schuimspaan

stap voor stap

Bereiding

  1. Prepare the chicken

    • Cut the chicken breast into tenders or strips.
    • Season with salt and set aside.
    Stap 1

  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.
    Stap 2

  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.
    Stap 3

  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.
    Stap 4

  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.
    Stap 5

  6. Serve

    • Serve hot with your favourite dipping sauces.
    Stap 6
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