KFC Chicken Fingers Recipe: A Close Approximation
Craving that crispy, juicy KFC chicken finger experience at home? While the exact KFC recipe is a closely guarded secret, this recipe provides a remarkably close approximation, focusing on achieving that signature crispy coating and tender interior. We'll explore techniques and ingredients to get you as close as possible to the real deal.
What Makes KFC Chicken Fingers Unique?
KFC's success hinges on a few key factors: their unique breading process, the pressure frying technique, and the precise blend of herbs and spices. While we can't replicate their exact secret blend, we can get incredibly close with a focus on these elements. The key is a double-dredging process and a high-temperature fry.
Ingredients for the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper (optional, for a little heat)
Ingredients for the Breading:
- 2 cups all-purpose flour
- 1 tbsp salt
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 cup cornstarch (helps create extra crispiness)
Instructions:
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Marinate the Chicken: In a large bowl, whisk together the buttermilk, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Add the chicken strips, ensuring they are fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor and tenderness.
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Prepare the Breading: In a separate shallow dish, combine the flour, salt, paprika, garlic powder, onion powder, black pepper, thyme, oregano, and cornstarch. Mix well.
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Double Dredge the Chicken: Remove the chicken strips from the buttermilk marinade, letting excess drip off. Dip each strip into the flour mixture, ensuring it's fully coated. Gently shake off any excess flour. Then, dip the chicken back into the buttermilk, letting it coat completely. Finally, dredge the chicken strips again in the flour mixture, pressing gently to adhere the breading.
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Fry the Chicken: Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Fry the chicken fingers in batches, ensuring not to overcrowd the pot. Fry for about 6-8 minutes, turning occasionally, until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
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Drain and Serve: Remove the chicken fingers from the oil and place them on a wire rack to drain excess oil. Serve immediately with your favorite dipping sauces, such as honey mustard, BBQ sauce, or ranch dressing.
How Can I Make My Chicken Fingers Crispier?
- Use Cornstarch: Adding cornstarch to the breading mix helps create an extra crispy exterior.
- Don't Overcrowd the Pot: Overcrowding lowers the oil temperature, resulting in soggy chicken. Fry in batches.
- Maintain Oil Temperature: Use a thermometer to monitor the oil temperature and adjust the heat as needed to maintain 350°F (175°C).
- Double Dredging: The double-dredging method ensures a thicker, crispier coating.
What's the Best Oil to Use for Frying Chicken?
Vegetable oil or canola oil are both excellent choices for frying chicken due to their high smoke points.
How Long Do KFC Chicken Fingers Last?
Properly stored leftovers will generally last for 3-4 days in the refrigerator.
This recipe provides a delicious and satisfying homemade alternative to KFC chicken fingers. While you might not perfectly replicate the exact flavor, you'll certainly enjoy a flavorful, crispy, and juicy chicken finger experience. Remember, the key is the double dredging and maintaining a consistent frying temperature. Enjoy!
