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KFC Copycat Crispy Chicken Tenders
45 minServes 4Nutri-Score D€€
D
45 min
45 minKFC Copycat Crispy Chicken Tenders
what you need
Ingredients
boneless chicken breast (cut into tenders or strips)Meat750 g
salt (for seasoning the chicken)Spices15 g
plain flour (for the wet batter)Grains300 g
baking powderPantry4 g
chilli powder (for the wet batter)Spices8 g
garlic powder (for the wet batter)Spices3 g
oreganoSpices1 g- salt (for the wet batter)Spices5 g
eggsDairy2 pieces
waterBeverages300 ml- plain flour (for the dry mix)Grains375 g
- corn flourGrains16 g
- salt (for the dry mix)Spices10 g
- garlic powder (for the dry mix)Spices3 g
- chilli powder (for the dry mix)Spices3 g
- oil (for deep frying)Pantry1.5 litres
per serving
Nutrition
1,064kcal
- Carbs
- 120 g
- Proteins
- 48 g
- Fat
- 44 g
what you’ll use
Tools
Deep fryer
Mixing bowl ×3
Kitchen thermometer
Tongs
Slotted spoon
step by step
Method
- Step 1
Prepare the chicken
- Cut the chicken breast into tenders or strips.
- Season with salt and set aside.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Serve
- Serve hot with your favourite dipping sauces.