KFC's Tender Strips feature juicy, hand-battered chicken strips seasoned with a blend of secret herbs and spices, fried to a golden crisp for a flavorful and satisfying crunch.
Equipments
- Deep fryer
- Mixing bowls
- Tongs
- Whisk
- Sheet pan or tray
- Wire rack
- Meat thermometer
- Chef's knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1.5 lb (680g) boneless, skinless chicken breast or tenderloins
- 2 cups all-purpose flour
- 1/3 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried thyme
- 1 teaspoon MSG (optional)
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil for frying
Make sure to use fresh, boneless, skinless chicken breast or tenderloins for the best texture and juiciness in your strips. The combination of all-purpose flour and cornstarch in the coating mix helps achieve that signature crispy crunch that KFC is known for. Proper seasoning with the blend of herbs and spices, including paprika, garlic powder, and dried oregano, is key to replicating the authentic flavor. Using buttermilk and eggs for the batter ensures a tender, flavorful bite while frying in hot vegetable oil produces a golden, crispy exterior. Your homemade Tender Strips from this KFC copycat menu will deliver the same satisfying crunch and savory taste as the restaurant favorite.
Instructions
- Cut chicken into strips.
- Pat chicken strips dry with paper towels.
- In a mixing bowl, combine flour, cornstarch, salt, black pepper, paprika, oregano, basil, garlic powder, onion powder, mustard powder, celery salt, white pepper, ginger, thyme, and MSG (if using).
- Whisk to blend dry ingredients thoroughly.
- In another bowl, whisk together eggs and buttermilk.
- Preheat oil in deep fryer to 350°F (175°C).
- Dredge chicken strips in seasoned flour mixture.
- Dip floured chicken strips into egg-buttermilk mixture.
- Return chicken strips to flour mixture, pressing to adhere coating.
- Place coated chicken strips on wire rack set over tray.
- Let coated strips rest for 5–10 minutes.
- Fry chicken strips in batches, without overcrowding, for 4–6 minutes or until golden brown and cooked through.
- Transfer fried strips to clean wire rack to drain.
- Check internal temperature (should be at least 165°F/74°C).
- Serve hot.
Substitution
KFC's Tender Strips are replicated by using juicy, hand-battered chicken strips seasoned with a precise blend of herbs and spices for an authentic golden crisp. If you don't have tenderloins, chicken breast can be sliced into strips as a suitable substitute to maintain texture. Buttermilk can be swapped with plain yogurt mixed with a splash of milk to tenderize the chicken effectively. When frying, use a thermometer to keep oil temperature around 350degF (175degC) to ensure a perfect crunchy exterior without overcooking. For cleanup and resting, placing cooked strips on a wire rack over a sheet pan prevents sogginess by allowing excess oil to drain.
Tips
Make sure to pat your chicken strips dry before coating to ensure the batter sticks well and crisps up perfectly. Use a meat thermometer to check that the internal temperature reaches 165degF (74degC) for safe consumption. Avoid overcrowding the deep fryer to maintain consistent oil temperature and achieve an even golden crust. Letting the coated strips rest briefly on a wire rack helps the coating set and prevents it from falling off during frying.
Nutritions
KFC's Tender Strips provide a good source of protein from the boneless, skinless chicken breast, crucial for muscle repair and growth. The hand-battered coating adds carbohydrates and fat, primarily from the all-purpose flour, cornstarch, and vegetable oil used in frying, contributing to the calorie content. Seasonings like paprika, garlic powder, and herbs supply minimal calories but add antioxidants and flavor without extra sodium or sugar. For your health, enjoying these strips in moderation can complement a balanced diet while satisfying cravings for crispy, flavorful chicken.
Storage
Store your KFC-style Tender Strips in an airtight container to maintain crispness and prevent sogginess. Refrigerate cooked strips within two hours of frying and consume within 3 to 4 days for optimal freshness and food safety. When reheating, use an oven or air fryer set to 350degF (175degC) to restore their golden crisp texture without drying out the chicken.
Variation or Alternatives
You can replace buttermilk with plain Greek yogurt thinned with a bit of water or milk to maintain tenderness and tang. For a spicier twist, add cayenne pepper or chili powder to the seasoned flour mixture to elevate the heat level. Instead of deep frying, try baking the chicken strips on a wire rack at 425degF (220degC) for 20-25 minutes, flipping halfway, for a healthier alternative with a crispy texture. Using a meat thermometer ensures your strips reach the safe internal temperature of 165degF (74degC) without overcooking and drying out the chicken.
Allergies
Your KFC Tender Strips contain common allergens such as wheat (all-purpose flour) and eggs, which can trigger reactions in individuals with gluten or egg allergies. Mustard powder and celery salt are less common allergens but can still cause sensitivities in some people. Individuals with food allergies should carefully check ingredient labels and consider potential cross-contamination risks before consuming.
Why this recipe?
KFC's Tender Strips menu is favored for its crispy, juicy texture and signature blend of herbs and spices that deliver a distinctive flavor profile. Fans appreciate the convenience and affordability, making it a popular choice for quick meals or snacks. Recreating a copycat version allows you to enjoy this beloved taste at home, tailored to your preferred spice level and ingredients. Your homemade Tender Strips can match the original's satisfying crunch while offering a fresh, personalized twist.