Kfc Hot N Spicy Crispy Strips Clone Food

KFC HOT 'N SPICY CRISPY STRIPS CLONE

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!

11 SECRET HERBS AND SPICES( KFC COPYCAT)

Steps:

• Combine all ingredients as listed in a small jar with a tight fitting lid (baby food jars work good). Shake mixture to combine. Stores for months. Keep out of direct sunlight, heat and humidity.
• (makes about 1/3 cup)
• To Use:
• Mix together 4 teaspoons mixture, 1 cup flour, 2 Tbls. packed light brown sugar and 1 teaspoons salt. Place in a doubled plastic food bag and add chicken to coat. Fry, drain on paper towels, serve!

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.

KFC EXTRA CRISPY (COPYCAT)

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.

KFC EXTRA CRISPY CHICKEN (COPYCAT)

Steps:

• NOTES: USE ONLY SELF-RISING FLOUR (MAKE YOUR OWN, IF NECESSARY, FOLLOWING A TRUSTED RECIPE). YOU MAY USE MASA HARINA FLOUR (TAMALE FLOUR) IN PLACE OF CORN FLOUR. YOU MAY USE 1/4 TEASPOON LEMON PEPPER IN PLACE OF 1/8 TEASPOON CITRIC ACID. (STEP ONE): RINSE and blot chicken pieces; MIX 2 quarts (8 cups) cups cold water with 2 tablespoons morton lite salt and 2 teaspoons Accent seasoning in a large wide saucepan (with an accompanying lid) until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator, turning chicken as needed. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH).
• INTO a large mixing bowl, add the SEASONED FLOUR ingredients except the self-rising flour and cornstarch; BREAK up any clumps if present, by hand or using the back of a spoon; WHISK well with a wire whisk until well blended; ADD 3 3/4 cups self-rising flour and 1/4 cup packed cornstarch; WHISK mixture well until thoroughly combined.
• ADD 4 quarts water to a large bowl or saucepan for the WATER WASH.
• REMOVE chicken from marinade with tongs; PLACE chicken into large bowl containing the SEASONED FLOUR and coat well; REMOVE chicken from seasoned flour bowl using tongs; PLACE chicken portions onto a platter; REPEAT procedures with remaining chicken pieces.
• DIP one piece breaded chicken using tongs, into the WATER WASH to wet completely; DROP wet chicken into the SEASONED FLOUR again and toss until slightly clumpy (you may flick water into breading to get more small clumps, which is what you want); PLACE double-breaded breaded chicken onto a platter to rest for 15-20 minutes.
• PREHEAT manufacturer's recommended amount of pure shortening or vegetable oil (or a blend of both) in deep-fryer to 315°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315°F - 325°F (use a heat-safe thermometer to gauge).
• PLACE breaded chicken to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot fat (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration).
• FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done).
• DRAIN on a wire rack over a paper towel-lined baking sheet; REPEAT the same cooking procedures until all chicken is fried. DRAIN chicken on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving.
• SERVE and enjoy!