Better Than KFC Fried Chicken by Joee Cooks

Ingredients

• 2 large chicken breast pieces (yields 7-8 strips)
• 1 cup curd (yogurt), beaten with some water
• 1 tsp garlic powder
• 1 tsp salt (to taste)
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 2 cup all-purpose flour (for dredging)
• 1 tbsp cornstarch (for crispiness)
• 1 tsp salt (for flour)
• 1 tsp black pepper (for flour)
• 1/2 tsp garlic powder (for flour)
• 1/2 tsp paprika (for flour)

Instructions

1. Cut the chicken breasts into 7-8 strips each. Ensure chicken is fully breast pieces until ready to serve.
2. Prepare the marinade: In a bowl, combine 1 cup beaten curd with a little water. Add 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika. Mix well over medium heat until heated through, about 5 min.
3. Marinate the chicken: Add the chicken strips to the curd mixture, ensuring each piece is well-coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
4. Prepare the dredging station: In a separate shallow dish, whisk together 2 cups all-purpose flour, 1 tbsp cornstarch, 1 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika over medium heat until heated through, about 5 min.
5. Dredge the chicken: Remove chicken strips from the marinade, letting excess drip off. Coat each piece thoroughly in the flour mixture, pressing gently to ensure a good crust until ready to serve.
6. Heat the oil: Pour vegetable oil into a deep skillet or pot to a depth of about 2-3 inches. Heat over medium-high heat until it reaches 350°F (175°C).
7. Fry the chicken: Carefully place the coated chicken strips into the hot oil, being careful not to overcrowd the pan. Fry in batches for 5-7 minutes per side, or until golden brown and cooked through.
8. Drain and serve: Remove the fried chicken from the oil using a slotted spoon and place on a wire rack over a baking sheet to drain excess oil. Serve hot over medium heat until heated through, about 5 min.