Kfc Crispy Strips Recipes

HOMEMADE KFC CRISPY STRIPS

Steps:

• Cut 6 chicken Breasts into strips, or you can buy chicken tenders in the store. Marinate them overnight. Preheat the shortening in a deep-fryer to 350℉ (180℃). Beat 1 egg and 1 cup of milk. Dip the chicken into the egg mixture. Dip the the chicken into the coating and then double dip the chicken into the egg mixture again. Dip into the bread crumbs in the end. Fry in fryer a few at a time until they are golden brown about 5 minutes or until they float. Remove the chicken to a rack and allow to drain for 5 minutes. The Colonel has on occasion sold Hot and Spicy Strips that run for short promotions. The difference is the second dip, it is dipped into hot sauce then breaded again and then fried, just like the original crispy strips. For the barbecue strips make the strips the original way and then dip into the Honey Barbecue Dipping Sauce.

EXTRA-CRISPY FRIED CHICKEN STRIPS

Steps:

• Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
• Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
• Let strips sit for 5 minutes to allow flour to set.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
• Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.

CRISPY CHICKEN STRIPS

Steps:

• Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like).
• In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
• Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
• Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
• When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
• Serve with your favorite dipping sauce. Yum!

SOUTHERN FRIED CHICKEN STRIPS

Steps:

• In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.

CRISPY CHICKEN STRIPS

Steps:

• Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish and chill for 1 hr. Meanwhile, for the salad, mix the carrot with the lemon juice and olive oil. Mix the sauce ingredients together in another bowl and set both aside.
• Heat a large, non-stick frying pan, tip in the breadcrumbs and toast in the dry pan for 2-3 mins until pale brown, stirring regularly so they don't burn. Tip into a bowl and break up any large clumps.
• Heat oven to 230C/210C fan/gas 8. Tip the crumbs onto a large plate, then lift the chicken breasts from the buttermilk, and roll them in the crumbs, making sure they are coated evenly.
• Heat ½ tbsp of oil in a non-stick frying pan. Fry the chicken for 1-2 mins over a medium-high heat, then turn it over, adding the rest of the oil and fry for 1 min more.
• Transfer the chicken to a baking sheet and bake for 5 mins, then rest for 5 mins and cut into strips. Serve the chicken and the carrot salad with the sauce and baked potatoes.

KFC CRISPY STRIPS

Steps:

• Cut 6 chicken Breasts into strips, or you can buy chicken tenders in the store.
• Marinate them overnight. I suggest (CopyCat) Kentucky Fried Chicken Marinade #75408.
• Preheat the shortening in a deep-fryer to 350 degrees.
• Beat 1 egg and 1 cup of milk.
• Dip the chicken into the egg mixture.
• Dip the the chicken into the coating and then double dip.
• Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float.
• Remove the chicken to a rack and allow to drain for 5 minutes.