Chicken strips are tender pieces of chicken fillet fried in a crispy coating. Just like nuggets, strips are a very popular dish in all fast food restaurants. Many people love fast food, but often budget or financial considerations do not allow them to purchase this or that delicacy. proper nutrition, because today it is very popular healthy image life - deep frying confuses, i.e. V large quantities fat Yes, deep frying is not the best useful way cooking, moreover, restaurants often do not comply with the requirements for fats, the procedure for their reuse and frying technology are violated. But few people know that it is very easy to prepare strips or nuggets at home and, most importantly, without harm to your health. Home cooking will save your budget, and cooking in the oven will make this popular fast food safe for the whole family - both adults and children will be happy with chicken strips from the oven.
You will need: (for one baking sheet)
- chicken breasts 2 pcs
- eggs 2 pcs
- flour 3 tbsp.
- ground black pepper
This recipe can be used to prepare chicken wings.
If you want to diversify the taste of the finished strips, add your favorite spices or pre-marinate the breasts in a marinade, for example, soy.
Soy marinade for chicken:
- soy sauce 1 tbsp. l.
- honey 1 tbsp. l.
- mustard 1 tbsp. l.
- vegetable oil 1 tbsp. l.
- garlic 2-3 cloves
Step-by-step photo recipe:
Cut the breasts into thin bars, approximately 2x8 cm. This is the size of the original pieces, but it is not at all necessary to adhere to this exact size, you are at home - down with mathematics, here is only love.
If you decide to pre-marinate the fillet, then mix all the ingredients for the marinade and pour over the chicken pieces, stir and leave for at least 30 minutes. If you don't marinate, just salt and pepper the fillet.
Grind the corn flakes. I cut the bag so that the air does not interfere and crush the flakes with a rolling pin. With ordinary breadcrumbs The strips turn out no worse.
Mix eggs and vegetable oil until smooth.
Dredge each piece of chicken separately in flour, dip in beaten egg and roll in crushed oats.
Place the strip prepared in this way on a baking sheet, which is best covered with baking paper and greased with oil. Repeat this with all the pieces. Bake the strips in a preheated oven at 180° C for 15 minutes on one side. flip and bake for another 15 minutes on the other side. In total, the strips are baked for 30 minutes.
Chicken strips cooked in the oven are best eaten hot - piping hot, but, unlike deep-fried strips, they are also good cold, so you can take them for a snack at the office or on a picnic.
Only your favorite taste – and nothing extra!
You will need: (for one baking sheet)
- chicken breasts 2 pcs
- 2 cups unsweetened corn flakes (or breadcrumbs)
- eggs 2 pcs
- odorless vegetable oil 1 tbsp.
- flour 3 tbsp.
- ground black pepper
If you want to diversify the taste of the finished strips, pre-marinate the breasts in any marinade, for example, soy.
Soy marinade for chicken:
- soy sauce 1 tbsp. l.
- honey 1 tbsp. l.
- mustard 1 tbsp. l.
- vegetable oil 1 tbsp. l.
- garlic 2-3 cloves
- spices to taste (for example curry 1 tsp)
Cut the breasts into thin slices, approximately 2x8 cm.
If you decide to pre-marinate the fillet, then mix all the ingredients for the marinade and pour over the chicken pieces, stir and leave for at least 30 minutes. If you don't marinate, just salt and pepper the fillet.
Grind the corn flakes.
Mix eggs and vegetable oil until smooth.
Dredge each piece of chicken individually in flour, dip in beaten egg and roll in crushed oats.
Place the strip prepared in this way on a baking sheet, which is best covered with baking paper and greased with oil. Repeat this with all the pieces. Bake the strips in a preheated oven at 180° C for 15 minutes on one side. flip and bake for another 15 minutes on the other side. In total, the strips are baked for 30 minutes.
If you have at least once tried chicken wings according to the recipe of one of the famous fast food companies KFC, then you will probably want to try to create this dish at home. And although the exact ingredients included in the marinating sauce, batter and powder have been kept secret by restaurant chefs from that company for more than a hundred years, nothing is impossible.
You can fry chicken in different ways, but we will tell you about preparing chicken wings according to the KFC recipe quickly and tasty.
What will you need?
According to the presented recipe you need: 1 kilogram of wings. It’s better to buy chilled ones, but it’s okay to buy frozen ones, just make sure to thaw them in advance when room temperature. Force this process, for example, by immersing the wings in hot water, undesirable, they will not be as juicy and tender.
In addition, the recipe provides: 1 hot pepper (fresh, medium size), 3 tablespoons of flour, one and a half tablespoons of starch, 1 teaspoon of dry red pepper, 2 teaspoons of dry garlic, a spoon of paprika, 2 eggs, 120 ml of milk, a little oatmeal or corn flakes (not sweet), about 250 ml of vegetable oil (deodorized, refined) for deep-frying.
Find in advance a convenient saucepan or frying pan with high sides at home in which it will be convenient to fry the wings.
The secret becomes clear
If you're interested in a recipe like KFC's, then you've probably wondered: what's hidden behind this abbreviation? It turns out that everything is simple and clear - Kentucky Fried Chicken, or Kentucky fried chicken. According to some reports, the branded breading composition includes 11 herbs and spices. And they are brought to restaurants around the world already mixed and packaged, so that the chefs are not able to unravel the secret of the taste of the famous fast food.
Nevertheless, curious and active people have long learned to cook wings according to the recipe, like at KFC. They have precisely studied the process of butchering a wing. It consists of three parts. We are only interested in two of them that contain meat. The third part is the tip, throw it away as unnecessary.
Chicken wings and chicken strips at a fast food chain KFC — Kentucky Fried Chicken- popular all over the world. Since 1940, more than 20,000 establishments have opened in 125 countries.
It seems that everything is simple - fried pieces of chicken or chicken wings in a crispy, spicy crust, but tens of millions of visitors to these cafes cannot deny themselves the pleasure of eating another portion of this fast food.
The main secret of such a popular dish is the breading, about which the following is known - it contains flour and a mixture of 11 herbs and spices.
The secret of this breading was never patented, since if a patent were obtained, the composition and proportions would have to be disclosed, and any patent has a validity period. Original recipe is kept at the company's headquarters in Louisville, Kentucky and only a few people in the world know this secret composition.
However, in August 2016, information appeared that the husband of the niece of KFC founder Colonel Sanders found in one of the diaries an envelope containing a list of herbs and spices included in the original breading. Although official representatives of this chain deny the authenticity of the recipe, it was still worth a try.
One thing can be said - most likely this is true KFC chicken wings recipe.
To prepare KFC chicken wings you will need
KFC's secret breading composition
For 2 cups flour
- Salt. ⅔ tablespoon.
- Thyme. ½ tablespoon.
- Basil. ½ tablespoon.
- Oregano. ⅓ tablespoon.
- Celery salt. 1 tablespoon. (mix ⅓ tablespoon salt with ⅔ tablespoon dried celery)
- Ground black pepper. 1 tablespoon.
- Dry mustard. 1 tablespoon.
- Paprika. 4 tablespoons.
- Garlic salt. 2 tablespoons. (⅔ tablespoon salt mixed with 1⅓ tablespoon dried garlic)
- Ground ginger. 1 tablespoon.
- White pepper. 3 tablespoons (this ingredient is controversial)
For wings
- Chicken wings. 12 pcs.
- Eggs. 2-3 pcs. (not in the photo).
- Soda. ½ teaspoon (for marinade).
- Nitrite salt. (Optional). ¼ teaspoon (for marinade).
- Allspice. 1-2 pcs. (for marinade).
- Chili flakes. To taste (for marinade).
Cooking KFC chicken wings at home
First, let's start with the spice mixture.
Grind all 11 ingredients in a mortar to a powder.
Cut the chicken wings into 3 pieces at the joints.
We do not use the outermost joints in this recipe. Although you can cook from them, about a glass and a half, which will then serve as the basis for KFC gravy for French fries or mashed potatoes.
Pour one and a half liters of water into the pan, add nitrite salt, soda, allspice seeds and about a tablespoon of spice mixture.
Bring the water to a boil and cook for 5 minutes over medium heat.
Sprinkle pieces of chicken wings with chili flakes.
Pour in hot, but not boiling, marinade and leave for 8-12 hours.
Why use a hot marinade?
At KFC restaurants, chicken pieces are cooked from frozen at -18º C to fully cooked in less than 2 minutes. Special equipment is used for this.
At home, hardly anyone can cook anything in deep frying under pressure. Therefore, we have to improvise and achieve the desired taste using other methods.
After the wings are marinated.
Add the remaining mixture to two cups of flour.
Mix the spices and flour thoroughly.
Pour out the marinade. There is no need to dry the wings.
Lightly dust a large plate or dish with the flour mixture. Pour the remaining flour and spices into a plate where we will bread the chicken.
Beat the eggs in a deep plate.
Dredge pieces of chicken wings in flour.
Then in beaten egg.
And then again in flour so that the breading is denser. You need to debon it carefully so that there are no exposed areas of the chicken, even from the joints.
Place the prepared chicken on a floured dish and let it dry for about 10 minutes, then turn it over and leave it to dry for the same amount of time.
Heat odorless vegetable oil in a deep fryer. You can also use a small but deep frying pan. Pour about 2½ centimeters of oil into it - so much so that it almost covers the wings.
One by one, lower the pieces of wings into hot, but not overheated, oil. Oil temperature is approximately 160-170ºС.
The chicken should lie fairly loosely in the oil—don’t overcrowd the frying pan or fryer.
After 10 minutes, turn the wings over and fry them until fully cooked. Watch the frying process carefully - the oil heats up quickly and the breading may begin to burn.
Place the finished wings on paper towels to absorb excess fat.
All that remains is to serve
Our city is too small for big ones shopping centers We have placed real food courts, only Russia can boast of this, but we can’t find any of the world’s most popular catering outlets. Sometimes I happen to go shopping in a big city and, as a rule, everything is in order with cafes. And if I want to have a snack, then without hesitation I go to the end of the long line - wait for KFC wings, a whole basket. And even if they tell me now that it’s not healthy, fast food and KFC in general aren’t tasty, I won’t agree with you - it’s very tasty to me! Fragrant tender chicken meat in crispy flakes - these memories involuntarily make my stomach growl. I want, I want, I want! But the closest point to Abakan with this delicacy is in Krasnoyarsk and I manage to go there once a quarter, if not less often. Ehhhh... At least do it yourself!
It is clear that, according to legend, this magical chicken has a highly secret recipe and they say that the chefs even sign some kind of non-disclosure papers, and the ingredients are prepared at different enterprises and supplied to the catering kitchen in the form of semi-finished products, so even with all the desire You won’t be able to figure out the real recipe, even if you make a blatant penetration.
Well, then they revealed some cooking secrets to me, I checked it and was amazed - delicious!
THE SAME! The breading is different, but overall it’s very, very good!
Therefore, I simply have no right to remain silent, and besides, absolutely anyone can fry a whole mountain of such chicken wings!
I always thought that wings just needed to be breaded in special “crumbs” and branded spices and deep-fried. I tried everything, but either the inside of the chicken near the bones remained raw and tough, or the breading tended to char, I lowered the temperature of the fryer - the inside seemed fine, but the crispy crust was just oozing oil.
And the first secret turned out to be surprisingly simple - before you fry the chicken, you must first boil it!
1. To begin, we cut the chicken wings at the joints into 3 parts - forearm, shoulder and “hand”. Firstly, it is more convenient to work with such pieces; secondly, it’s easier to eat, and thirdly, the very last part of the wing is absolutely not needed for this dish.
You can deal with this “unnecessary” spare part in a humane way - spray lemon juice, add salt and pepper, some aromatic herbs and leave to marinate for half an hour, and then fry very, very hot in very hot oil - so that everything crunches on your teeth and is eaten without a trace. It's delicious, and for certain lovers it's a real delicacy!
2. Place the cut wings in salted water, put on the fire and bring to a boil. There are some tricks here too.
As soon as the water boils, skim off the foam and remove the pan from the heat. Now cool the wings completely in the broth to room temperature.
Do you think it's not cooked? Fuck there! I have never tasted more tender boiled chicken meat in my life! The fact is that such small pieces do not require long cooking, and in hot broth they themselves will reach the desired readiness.
By the way, this step can be done the night before the party, leaving the pan with wings in a cool place. Just don’t be surprised when the next day you find real chicken jellied meat in the pan - the wings contain a lot of gelling substances))
3. Next, prepare the remaining ingredients - flour, lezon and corn flakes.
I won’t say anything about flour - ordinary wheat flour.
Liezon is a beaten egg with salt and a small amount of water (you can do without it). If you just want the taste of chicken, don’t add anything else to the lezon; if you want some heat and piquancy, feel free to throw in garlic, hot pepper or a few drops of Tabasco, aromatic herbs - whatever your heart desires. Beat with a blender until smooth and you will be happy.
It is advisable to search for corn flakes on the supermarket shelf. The fact is that almost all of them are sold glazed with sugar, but why do we need sweet chicken? With a little persistence in the departments with healthy eating and products for diabetics you can find unsweetened cereals.
We crush them directly in the bag until they form small pieces and a convenient fraction.
We put all the ingredients next to each other, place a plate for preparations closer, and heat the frying oil on the stove.
The red in the plate is my lezon with garlic and Tabasco))
4. This is what we do with the chicken - first we dip it in flour, then we dip it in the lezon, then we roll it in the flakes. At this stage, let the piece dry a little - this way the flakes will stick tightly to the chicken skin and will not fall off during frying. “Dry” for 15-20 minutes, turning the wings over a couple of times.
5.Now let’s fry! Heat the pan or cauldron with oil to 180 degrees Celsius. Don't have a special thermometer? Use ordinary Chinese chopsticks - dip them in oil, if bubbles appear from the stick, then the desired temperature has been reached.
Place the wings in deep fat and fry for about 3 minutes. Don't try to put it in the pan maximum quantity wings - the temperature of the oil will drop sharply and you will have to fry longer and more oil will be absorbed. 5-6 pieces at a time is normal.
I used to not have a good attitude towards fast food. You know, like in the joke about the famous British group: “I didn’t like these Beatles at all, they burble, they don’t hit the notes, - Did you listen to them? - Yes, of course, Rabinovich sang on the phone.” It’s the same with fast food: I heard someone else’s opinion and took it at face value. But that was the case for the time being, until I encountered it myself and carefully tried everything that different networks offered. And you know, I changed my mind.
Today, especially for a report from the kitchen of KFC - one of the most famous fast food chains in the world, which is the third most popular in the world.
At the entrance to the kitchen, our group of experts/bloggers is greeted by a poster about secret ingredients and two Olgas - one of them is the director of the KFC restaurant where our excursion is taking place, the second is Olga Eliseeva, the company's director of operations.
The secret to making spicy chicken wings is kept tighter than Fort Knox gold.)
The morning of the KFC kitchen begins with the receipt of chicken meat. It is brought in as much as the restaurant estimates is consumed per day by its visitors, that is, a truck with chilled meat arrives here every day. Today they delivered 580 kg.
The food acceptance specialist checks the temperature of the meat with a thermometer; it should be from +4 to +1 degrees. Everything is fine, you can put it in the refrigerator.
They explain to us the intricacies of receiving and storing food in a restaurant.
The driver also signs papers stating that the meat is normal, there is no down or feathers on it and it is ready for cooking. The company has 6 different suppliers.
I almost forgot to say that before entering the kitchen, we all thoroughly washed our hands and wiped them with a disinfectant solution, went outside to click and washed and disinfected them again. The wash is partially contactless; in order for a stream to flow onto your hands, you need to hit the washbasin with your knee. Do you see "push" written below?
Secret information that competitors should not see.
Food in the restaurant is stored in three refrigerators: drinks and vegetables in one, meat in another, flour products in the third.
The attentive reader will see what the temperature is in the freezer.
The shelf life of flour products is also short. just like meat, they order exactly as much as is needed for the day. These rolls were taken out of the refrigerator so that their temperature became room temperature; they were not specially heated.
Now let's go to a place where chicken wings and other parts are breaded.
This guy cooked chicken with regular breading.
Papparazi is right there.
This chef makes those spicy chicken wings. They need to be breaded 11 times to get those same scales when frying.
Now everything is ready. We take the baskets and go to the deep fryers.
After immersion in oil, the timer starts, counting down the time. He squeaked, which means you can take out the wings.
From time to time, the oil is tested with litmus paper to check the ph level and the suitability of the oil for cooking.
These deep fryers fry meat under pressure.
You can fry on several baking sheets at once.
You see a hole on the table; all the leftovers from cooking go there.
French fries.
I like the twister from KFC more than any other analogue from another fast food.
It's very simple, buy lavash and try to make it yourself.
What am I photographing?
Found an interesting shot.
Here, fried wings wait their turn and are not allowed to cool ahead of time.
Fresh salad. The chain is supplied with vegetables by the Belaya Dacha company.
Potato.
Well, here the product from the kitchen ends its journey. Soon it will reach the table of a restaurant visitor.
Who knows what they're doing behind that door?
We will prepare our own salads and twisters under the guidance of a guest chef. The ingredients are the same for everyone, but you can come up with your own original recipe.
Director of YUM! which represents KFC, met us personally and told us a little about the company’s plans.
Well, they gave the go-ahead. Without thinking twice, I took the camera off my neck, put on my apron and began to cook. Not my first.
I look at the chef and try to repeat something.