Crispy Chicken Strips KFC Style

Chicken strips also known as chicken goujons, tendies, chicken tenders, chicken fingers, or chicken fillets are boneless strips of chicken double breaded with few herbs and spices to create KFC Style Crispy and Juicy fried chicken pieces.

I learnt how to make Crispy Chicken Strips in easy steps for my son who loves to gobble them up whenever we visit KFC or Mac Donalds. Before trying with Flour breading, i had tried with breadcrumbs coating as well.

KFC was founded by a man called Harland Sanders aka Colonel Sanders. He started serving his trademark fried chicken when he owned a petrol station just outside North Corbin, Kentucky, back in 1930. After impressing the locals, he was given the title of honorary colonel from the Kentucky governor in 1936 and a mention in Duncan Hines’ 1939 book Adventures In Good Eating.

As soon as he realised it was his chicken people were into and not his petrol, he scrapped the petrol station and turned it into a 142-seat roadside restaurant and motel called Sanders’ Court & Cafe.

The KFC recipe is super-secret. During his lifetime, Colonel Sanders always kept the blend of 11 herbs and spices for his trademark chicken in his own head, before writing it on a scrap of paper, which he kept in his wallet. These days, the recipe is kept under literal lock and key at the KFC headquarters; with just a few select members of the company privy to the information.

The mystical blend of 11 herbs and spices is so well protected that it remains in a locked vault at KFC HQ. Even chefs only get half the formula at any one time in order to maintain secrecy. Eight decades after it first hit restaurants, the Colonel’s Original Recipe Chicken remains just as mysterious as ever.

Do Checkout my KFC Popcorn Chicken, KFC Chicken Tenders Recipe, Chicken Strips | Breaded Chicken Fillets, Turkish Chicken Adana Kebab, Chicken Nuggets Chicken Shawarma Step by Step and Chicken Kebab

Crispy Chicken Strips KFC Style

Ingredients

To MARINATE 

• 250gm Boneless Chicken, strips
• 2 Tablespoon Plain Yogurt/Curd
• 2 Tablespoon Water
• 1/2 Teaspoon Salt
• 1 Teaspoon Sweet Paprika/Kashmiri Chili Powder 
• 1 Teaspoon Garlic Powder 
• 1 Teaspoon Onion powder 
• 1/4 Teaspoon Black Pepper
• 1/2 Teaspoon Cayenne Pepper/Red Chili Powder
• 1 Teaspoon Plain White Vinegar/Lemon juice 

COATING

• 2 Eggs mixed with pinch of salt 

FLOUR MIX

• 1 1/2 Cup | 156g All Purpose Flour 
• 1 Teaspoon Baking Powder, optional (for extra crispiness)
• 1 Teaspoon Salt
• 1 Teaspoon Garlic Powder 
• 1 Teaspoon Onion Powder
• 1 Teaspoon Sweet Paprika/Kashmiri Chili Powder 
• 1/2 Teaspoon Black Pepper
• 1 Teaspoon Oregano/ Mixed Dry herbs

Instructions

• Marinate boneless Chicken strips with Buttermilk, Salt, Paprika, Garlic Powder, Onion Powder,Black Pepper, Vinegar and Cayenne Pepper  for atleast 20-30 mins or overnight refrigerated best for tender juicy chicken

  To Make Buttermilk, mix well 2 Tbsp Plain Yogurt with 2 Tbsp Water.

  Or Mix 1 Teaspoon plain Vinegar or Lemon juice to room temperature 1/4 Cup Milk. Mix well and let it rest for 5-10mins till curdles. Buttermilk is ready to use. 

Video

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