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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Chicken Breasts 238g Recipe makes 6 Chicken Breasts) The following items or measurements are not included below: msg |
||
| Calories 440 | ||
| Calories from Fat 145 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.1g | 24% | |
| Saturated Fat 5.1g | 25% | |
| Monounsaturated Fat 6.3g | ||
| Polyunsaturated Fat 3.2g | ||
| Trans Fat 0.2g | ||
| Cholesterol 133mg | 44% | |
| Sodium 1100mg | 45% | |
| Potassium 441mg | 12% | |
| Total Carbohydrate 34.0g | 11% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 0.2g | ||
| Protein 37.0g | 73% | |
Ingredients
- 6 chicken breasts
- 1 egg, beaten
- 1 cup milk
- 2 cups all-purpose flour
- 2 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 3/4 teaspoon msg
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon baking powder
Directions
1
Cut 6 chicken Breasts into strips, or you can buy chicken tenders in the store.2
Marinate them overnight. I suggest (CopyCat) Kentucky Fried Chicken Marinade #75408.3
Preheat the shortening in a deep-fryer to 350 degrees.4
Beat 1 egg and 1 cup of milk.5
Dip the chicken into the egg mixture.6
Dip the the chicken into the coating and then double dip.7
Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float.8
Remove the chicken to a rack and allow to drain for 5 minutes.
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- Course > Main Dish
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- Preparation > Number of Servings
- Preparation > Presentation > Served Hot
- Preparation > Technique > Deep Fry
- Occasion > Holiday/Event > Non-Religious > New Years
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Featured Reviews for This Recipe
From: sweetcakes
On Jan 25, 2009
This really does tast like KFC original recipe! I didn't marinate because I already started the recipe before I saw that step. I only used 4 large chicken breast, and that was enough to use all the breading. Very tasty! Thanks!
From: Dramacydal
On Jul 10, 2008
Great chicken! I added some cayenne pepper to the coating mixture for some extra kick. I've made this a few times, and sometimes for extra crunch I dip the chicken in breadcrumbs first, before dipping into the coating.
From: Boyz 5
On Apr 3, 2005
Five thumbs up...all around this kitchen table,when I asked the kids what they thought of these!!I didn't marinade the chicken as I didn't have time.I used a fork in which to spear the strips and to transfer them back and forth between the egg/milk mixture and the flour mixture.When I had completed the dipping process,I then just pushed the strip off the fork onto waxed paper in which I let them sit for 20 minutes before frying them.The sitting of the strips helps the dough to set in which to ensure a crispier coating.Thanks for a great recipe!!Will definately make again!
From: Mrs Beeton wannabe
On Sep 17, 2003
Thank you for a great, authentic and EASY recipe. I made it for the hubby and he really enjoyed it. What I liked most was that the coating stays crisp for quite a while. I did not use it on strips, but on drumsticks and thighs and it came out beautiful. I also used it on my veggies - and it was fine.
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