KFC Strips – delicious chicken pieces in a special, crunchy breadcrumb coating. KFC breadcrumb coating is nothing more than a composition of flour, eggs and a few seasonings.
- 500g chicken breasts
- wheat flour for coating
- 130g wheat flour
- 1 egg
- 150ml milk
- 1 heaped teaspoon cayenne chili pepper
- pinch of pepper
- pinch of salt
- 1-2 heaped teaspoons cayenne chili pepper
- 2 teaspoons sweet ground pepper
- 1 teaspoon granulated garlic
- 1 heaped teaspoon curry
- pinch salt
- pinch black pepper
- 4 tablespoons olive oil
The strips are veeeeery hot. If you don’t like very spicy dishes, I recommend adding less chili and less “hot wings” seasoning. It’s best to marinade the meat in smaller amount of hot spices first, fry and, if necessary, add more chili to the rest of the raw meat – if you like very hot dishes. I recommend serving the strips with garlic sauce.
- Wash, clean, slice and beat the chicken breasts with a mallet to make small chops.
- Pour the chicken chops with 3 tablespoons of olive oil, add all the spices listed above under the sign “Marinade” (cayenne chili pepper, sweet ground pepper, garlic, curry, salt, black pepper, ‘hot wings’ seasoning).
- Make batter out of the ingredients listed above: put into a bowl: egg + flour + milk + salt + black pepper + cayenne chili pepper and mix everything with a fork until all ingredients get combined well.
- Dip the chicken chops in the batter, then coat them in flour.
- Heat oil in a fryer. When the oil reaches the right temperature ( about 180C), throw in the strips in portions and fry them until they get golden brown.
- Caution! You should use this oil to fry about 1kg of chicken – after that it’s so horrible I wouldn’t recommend using it again to fry more chicken.