Better Than KFC Chicken Strips
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Extra crispy, juicy chicken strips made with a secret pickle juice marinade that ensures tender meat and a craggy, golden crust better than any takeaway.
- Time
- 4 hours 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken
Wet Batter
Dry Coating
Steps
In a large bowl, whisk together the 300g plain flour, 1 tbsp salt, 1 tsp baking powder, 1 tbsp chilli powder, 1 tsp garlic powder, 2 eggs, 300ml water, and 100ml pickle juice until the batter is smooth.
Add the chicken strips to the wet batter and toss until they are fully and evenly coated.
Cover the bowl and let the chicken marinate in the refrigerator for at least 4 hours, or ideally overnight for the best results.
In a separate shallow bowl or tray, mix together the dry coating ingredients: 450g plain flour, 30g cornflour, 1 tbsp salt, 1 tsp garlic powder, and 1 tsp chilli powder.
Fill a deep pot or fryer with oil and heat it to 170°C (350 °F) (340°F (170 °C)).
Working with one strip at a time, remove the chicken from the wet batter and place it into the dry coating mix. Press the flour mixture firmly onto the chicken to create the craggy, crispy bits.
Carefully place the coated chicken strips into the hot oil and fry until they are golden brown and reach an internal temperature of 75°C (167 °F) (167°F (75 °C)).
Remove the chicken from the oil and let it rest on a wire rack for one minute before serving with your favorite dipping sauce.
Notes
The pickle juice is a key tenderizing agent; it doesn't make the chicken taste like pickles but ensures it stays juicy. For the best texture, ensure you press the dry coating firmly into the wet chicken strips to create 'craggy' bits.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1293
- Protein
- 100 g
- Carbs
- 153 g
- Fat
- 27 g
- Fiber
- 6 g
Where the calories come from
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