Ever since KFC opened their branch along Mombasa road, I just couldn’t resist the temptation of ordering their crispy fillet menu over and over again, it’s like they had nothing else that would have tickled my fancy at that time, until recently when they added the sticky chicken wings menu, and that has been my new favorite meal. This is the first time that I actually enjoyed chicken wings like ever. I have had bad experiences before and people around me never fully understood my previous disgust for wings until I was dared to try the wings from KFC. They were a just on a whole new level. Trust me this is not a sponsored post, just love and more for that menu. I highly recommend it yet. Maybe on my upcoming chicken recipes, I may make a replica version of the “sticky wings”. Do you guys want to see that? Leave a comment below.
On the other hand, am not sure why they call them crispy fillet since they so resemble chicken tenders or some others may call it chicken fingers. Aren’t they the same thing?? Can somebody please feel free to educate me!!
This recipe revolves around the idea of making a replica version of KFC’s crispy fillet which I call tenders and they are super delicious yet a quick meal to prep for both you the adult and the little kiddies would really love and I got to accompany them with some home cooked french fries. If you decide to make these for the kids, reduce of the spices.
Prep time: 5 mins Cook time: 35 mins Total time: 40 mins
Yields: 7 chicken tenders
Serves: 2 pax
Here’s what you’ll need:
- Boneless chicken breast
- 1 cup of plain flour
- 3/4 cup of whole milk + 1 tsp of vinegar = Buttermilk
- 2 eggs
- 1/2 tsp of cayenne chili pepper
- 1 tsp salt
- 1 tsp pilau masala
- 1/2 tsp ginger powder
- 1/2 tsp cardamom powder
- 1/4 cup of vegetable oil – shallow frying
Important tools used:
- Wire racks
- Paper towels
- frying pan
- Rolling pin
- Zip lock bags
- mixing bowls
Step 1: Prepping the chicken
I did this part off the camera while recording the above video.
Place the chicken breast into a zip lock bag, remove the air while at it and close the bag. Using a rolling pin, pound on them a couple of rounds until they slightly flat and almost the same size. This step will guide the chicken to cook evenly. Its’ a very important step. Remove the pounded chicken from the bag and cut them into sizable tenders and set them aside.
Step 2: Prep the coatings:
In one bowl, add all the dry ingredients together ie: the flour and all the spices mentioned above. In a different bowl, mix the wet ingredients together ie: Buttermilk + eggs.
Step 3: Preheat your oil
Step 4: Start the coating process.
Take each piece of the chicken tender, first coat it the flour mix. Pat the flour mix into the chicken on both sides. Then to the wet ingredients, and back to the flour mix. Repeat for all the other pieces. Make sure before cooking them, you can chill the strips for like 10 min to fasten the process so they could dry a little bit or leave them at your counter top for the same amount of time.
Step 5: Shallow frying.
Actually on the video I indicated 4 to 8 mins instead of stating 3 to 6 mins frying time per side depending on what heat level you are using. Make sure to make that correction.
- Step 6: Cooling, serving and enjoying!