Crispy Juicy KFC Chicken Tenders (Printable Version)

# What You'll Need:

→ Chicken Marinade

01 - 3 chicken breast fillets (350g)
02 - 1½ teaspoons ginger-garlic paste
03 - 1 tablespoon vinegar
04 - 1 tablespoon lemon juice
05 - 1 teaspoon salt
06 - ½ teaspoon white or black pepper powder
07 - 250ml buttermilk

→ Flour Mix

08 - 1½ cups all-purpose flour
09 - ½ teaspoon dried thyme
10 - ½ teaspoon dried basil
11 - ⅓ teaspoon dried oregano
12 - 1 teaspoon garlic salt
13 - 1 teaspoon dried mustard
14 - 1 teaspoon salt
15 - 1 teaspoon onion powder
16 - 1 teaspoon ginger powder
17 - 1 teaspoon black pepper powder
18 - 1 teaspoon white pepper
19 - 1½ teaspoons paprika or Kashmiri chilli powder
20 - ½ teaspoon cayenne pepper or red chilli powder
21 - ½ teaspoon celery salt

→ Egg Wash

22 - 3 egg whites
23 - Pinch of salt

# Step-by-Step Directions:

01 - Combine buttermilk, ginger-garlic paste, vinegar, lemon juice, salt, and pepper. Submerge chicken pieces completely in the mixture. Refrigerate overnight or for at least 30 minutes to tenderize and enhance juiciness.
02 - Thoroughly mix all flour mix ingredients in a shallow bowl until well combined. In a separate bowl, lightly beat egg whites with a pinch of salt to create the egg wash.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the seasoned flour, ensuring complete coverage.
04 - Dip the floured chicken pieces into the egg white mixture, coating thoroughly.
05 - Return the chicken to the flour mixture, pressing lightly to create flakes on the surface. Continue pressing and releasing until a breadcrumb-like texture forms. Gently shake off excess flour.
06 - Heat oil to 175°C (350°F) in a deep pan or fryer. The oil should sizzle when a small amount of coating is dropped in.
07 - Carefully place a few chicken pieces into the hot oil without overcrowding. Fry until golden brown on one side, then reduce heat to medium and turn to cook the other side. Total frying time is approximately 6-8 minutes until golden brown and cooked through.
08 - Transfer the fried tenders to a wire cooling rack to drain excess oil and maintain crispiness.
09 - Plate the hot chicken tenders with your preferred dipping sauce.

# Helpful Notes:

01 - The secret to authentic KFC-style chicken is creating a flaky, breadcrumb-like texture in the coating by gently pressing the flour onto the chicken.
02 - Fry the coated chicken immediately after dredging to prevent the coating from drying out.
03 - Allow oil to properly heat before adding chicken - the pieces should sizzle immediately when added.
04 - Draining on a wire rack rather than paper towels helps maintain the crispy exterior.

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