Hot & Spicy strips and wings like from KFC - crispy coating and juicy chicken
The best recipe for Hot & Spicy strips like from KFC. Crispy coating, juicy chicken, and the signature flakes, step by step.
Prep time
30 min
Cook time
10 min
Total
40 min
Servings
4
Difficulty
Średni
Ingredients
Chicken and marinade
- 1 kgchicken (ideally tenders, strips or wings)
- 1 lcold water
- 2 łyżkisalt (level tablespoons)
- 2 łyżeczkiMSG
- 2 łyżeczkichili powder (for a spicier version use 4 tsp)
- 1 łyżeczkacayenne pepper (optional, for extra heat)
- 1 łyżeczkasweet paprika
- 1 łyżeczkagranulated garlic
- ½ łyżeczkiwhite pepper
- ½ łyżeczkiblack pepper
- ½ łyżeczkiground ginger
Hot & Spicy coating
- 400 gwheat flour
- 100 gvery fine corn flour (corn flour)
- 2 łyżkisweet paprika
- 2 łyżeczkichili powder (for a spicier version use 4 tsp)
- 1 łyżeczkacayenne pepper (optional, for extra heat)
- 2 łyżeczkisalt
- 2 łyżeczkiMSG
- 1 łyżeczkawhite pepper
- 1 łyżeczkablack pepper
- 1½ łyżeczkigranulated garlic
- 1 łyżeczkagranulated onion
- ½ łyżeczkiground ginger
Nutrition facts* / 4 servings
of which saturated 0.1 g
of which sugars 0.7 g
* Approximate values, calculated from 4 of 23 recipe ingredients.
Instructions
- 1
Pour cold water into a large bowl and add all the marinade ingredients. Mix thoroughly until the salt dissolves.
- 2
Add the chicken and refrigerate for at least 12 hours, ideally overnight.
- 3
In a separate bowl, mix the wheat flour, corn flour and all the coating seasonings.
- 4
Take the chicken out of the marinade and drop the pieces into the coating.
- 5
Toss the chicken in the coating about 10 times, to coat the meat thoroughly.
- 6
Transfer the chicken to a colander and dip it in cold water for about 5-10 seconds, gently shaking the colander the whole time.
- 7
Shake off the excess water and drop the chicken back into the coating.
- 8
Toss the chicken about 10 more times to build up the signature crispy coating.
- 9
Heat the oil to 180°C.
- 10
Fry the chicken in batches. Once it's dropped in, the oil temperature should hold around 170-175°C.
- 11
Fry the strips for about 5-7 minutes, and larger pieces longer, until deeply golden and crispy.
- 12
Once fried, set the chicken on a rack or sieve so the coating stays crispy.
Tip
If you like your Hot & Spicy strips really hot, double the amount of chili powder. Adding cayenne pepper gives a more aggressive heat.
Common mistake
The most common mistake is dropping too much chicken into the oil at once. The oil temperature drops sharply and the coating turns soft.
Serving suggestion
Serve with fries, coleslaw and a spicy mayo or barbecue sauce.
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