Serves 4
Directions
- 1Soak chicken strips in buttermilk for at least 30 minutes (overnight is best for extra juicy tenders).
- 2Mix flour, cornflour, paprika, garlic powder, onion powder, black pepper, salt, chili powder, and baking powder in a bowl.
- 3Beat the eggs in a separate bowl.
- 4Dip marinated chicken in flour mix, then egg wash, then flour mix again (double coating = extra crunch).
- 5Heat oil in a deep pan to 175°C (350°F).
- 6Fry in batches until golden brown and crispy, about 5-6 minutes per batch.
- 7Place on paper towel to drain excess oil.
- 8Let rest 2 minutes before serving.
Ingredients
- 500 g boneless chicken breast, cut into strips
- 1 cup buttermilk (or milk + 1 tbsp lemon juice)
- 2 large eggs
- 1.5 cups all-purpose flour
- 0.5 cup cornflour/cornstarch
- 1 tsp paprika powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper powder
- 1.5 tsp salt
- 0.5 tsp red chili powder
- 0.5 tsp baking powder
- 2 cups oil for deep frying
Equipment
deep panbowlpaper towel
Tips
- Soak chicken strips in buttermilk overnight for extra juicy tenders.
- Double coating provides extra crunch.
- Add tsp dried oregano + a pinch of MSG (optional) to the flour mix for extra KFC-style flavor.
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