Kfc Hot N Spicy Crispy Strips Clone Recipes

Steps:

• Trim any excess skin or fat from the chicken breasts.
• Slice the chicken breasts into nice size strips (approximately 1/2 inch x 3-4 inches).
• Combine the water, salt and MSG for the marinade in a large bowl and let it sit and marinate for 20 minutes.
• Turn the strips once while they are marinating.
• Combine the beaten egg and milk and a bit of pepper in a medium size bowl.
• In a small plastic bag combine the remaining ingredients (flour, salt, pepper, paprika, Mexican chili and MSG) and shake.
• At this time you can start to preheat the oil in a deep-fryer to 220°C.
• When the chicken has been marinating for 20 minutes, transfer each piece to paper towels so that excess liquid can drain off.
• Using about ten strips at once, place the chicken in the bag with the flouer and shake the bag until the strips of chicken are coated.
• Place them on a plate.
• Once they have been coated with the flour mixture dip them in the egg and milk mixture individually and them back into the bag for another shake.
• Be sure to try and get as much coating on each strip.
• If you wish you can coat them again if you want a thicker coating.
• Drop the strips, 5-6 at a time into the hot oil.
• They should only take a couple of minutes depending on how you like your chicken.
• Be sure to stir when frying so the strips don't stick together.
• Remove the chicken from the oil and allow them to drain on paper towels for a couple of minutes.
• Enjoy your homemade takeaway!

Steps:

• Trim any excess skin and fat from the chicken pieces.
• Preheat the shortening in a deep-fryer to 350 degrees.
• Combine the beaten egg and milk in a medium bowl.
• In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
• When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.
• Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour.
• Be sure that each piece is coated very generously.
• Stack the chicken on a plate or cookie sheet until each piece has been coated.
• Drop the chicken, one piece at a time into the hot shortening.
• Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown.
• You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
• Remove the chicken to a rack or towels to drain for about 5 minutes before eating.
• Note: I suggest (CopyCat) Kentucky Fried Chicken Marinade #75408.