Tonight I had two chicken breasts in my refrigerator and decided to give it a whirl.
Though, instead of using two cups of white flour, like the recipe called for, I used Korean tempura I had in my pantry. I also subsituted the paprika for smoked paprika. Smoked paprika has a stronger, smokey flavor; better in my opinion. My differences are highlighed below:
- 2 eggs
- 2 cups of Korean tempura
- ⅔ Tsp Salt
- ½ Tsp Thyme
- ½ Tsp Basil
- ⅓ Tsp Oregano
- 1 Tsp Celery salt
- 1 Tsp Black Pepper
- 1 Tsp Dried Mustard
- 4 Tsp Smoked Paprika
- 2 Tsp Garlic salt
- 1 Tsp Ground Ginger
- 3 Tsp White Pepper
- Pour 2 quarts of peanut oil into a Dutch oven. Place over a burner, and set temperature to high.
- Rinse the chicken breasts in cold water, pat dry, cut into long strips, and set aside.
- Add 2 eggs to a shallow bowl and beat.
- In another shallow bowl, add 2 cups of tempura, and the remaining herbs and spices. Wisk until fully mixed.
- Use a candy thermometer to make sure the oil has reached at least 350℉.
- Once the oil is hot enough, begin dredging chicken strips in the eggwash, then dip and coat in the batter mixture. Carefully place strips into the hot oil.
- Cook for 6–8 minutes or until desired golden brown hue.
- Remove strips with spider strainer and place on a cooling rack.
- Allow to cool for a few minutes before serving.
The outcome. Was it finger-lick’n good?
Flavor-wise, that signature KFC original recipe flavor wasn’t really there. I’m not sure if that was due to my two recipe subsitutions. Or, maybe the recipe was a draft of the modern-day one?
In any case, as a fried chicken finger recipe, it was good. Even better once I added Crystals dipping sauce!
Notes for next time
The next time I make this, I’ll:
- Marinate the chicken overnight in a buttermilk brine
- Try white flour instead of tempura
- Double dredge and batter the chicken
- Cook the chicken for slightly less time