KFC Chicken Tenders. KFC Chicken Strips the Real Way!!! Homemade KFC Recipes!!!
Recipe type: Chicken / Poultry / KFC
A few weeks back we did a 3-Part series on KFC. Numerous requests have come in regarding KFC Chicken Tenders, so here it is. If you have not viewed the previous episodes in our KFC series, please click the onscreen link in the video, or the links below and view these first in order to understand the curing process.
- 8 Fresh chicken breasts
For the Spice Blend
- 3 Tsp Paprika
- 2 Tsp Onion salt
- 1 Tsp Dried sage
- 1 Tsp Garlic powder
- 1 Tsp Oregano
- 1 Tsp Cayenne pepper
- 1 Tsp Cracked black pepper
- 1 Tsp Dried basil
- 1 Tsp Dried marjoram
- 1 Tsp Dried coriander
For the Curing Brine
- 100g Dairy or Kosher salt (any non-iodated salt is fine)
- 1 Tsp Whole black peppercorns
- 1 Corn of whole allspice
- 12.5g Saltpetre
- 1 Tsp Ginger
- 50g Sugar
- 15g Bicarbonate of soda
- 3 Cups all-purpose flour
- 4-6 Eggs
- Combine the spices for the spice mixture, stir to combine and divide these in half.
- Place all of the curing ingredients in a pot along with one half of the spice mixture and pour in 2.5 lt of hot water. Stir until everything has dissolved, then bring it to a boil. Remove the pot from the heat and quick chill it by placing the pot in a sink of cold water.
- Place the chicken breasts in a large container and pour in the cooled curing brine. Place the lid on the container and allow this this cure for a full 24 hours in your refrigerator.
- After 24 hours, remove the breasts from the brine and slice it at an angle across the grain into slices of 10mm or just less than a half inch thick.
- To coat the chicken, combine the spice blend with the flour, and lightly whisk the eggs.
- Before you start coating the chicken, sprinkle a layer of the seasoned flour over a large platter. For this quantity of chicken you will need more than one platter.
- To continue with the coating, dredge the chicken in the flour mix, then dunk it in the egg, making sure to wet all of the flour.
- Dredge the chicken the flour again making sure to get a good solid coating...... then back to the egg making sure to wet all of the flour.
- Finally a last coating of flour finishes it off. Transfer the chicken to the platter and continue with the rest of the chicken.
- Allow all of the coated chicken to set for 20 minutes before frying.
- Fill your pan with oil to a depth of 1 inch and heat this to 160c or 310f and fry the chicken for 4 minutes per side until crispy and golden.
- Remove the chicken from the oil and drain any excess oil on kitchen paper. Repeat this until all of the chicken is cooked.