Unbelievably crisp coating with craggy ‘flakes’ and juicy chicken breast at the center — these strips are made with a simple ice-cold marinade and a double breading that recalls the legendary KFC style. Few ingredients, big flavor, and serious texture.
Ingredients
- Chicken breast — 4–5 pieces
- All-purpose flour — 2–3 cups (for coating)
- Ice water — 1 bowl (for the marinade)
- Extra: 1 cup cold water for the flour coating
- Paprika, dried garlic, salt, black pepper — to taste
- Vegetable oil — for deep frying
Step-by-Step Recipe
- Cut the chicken breast into lengthwise strips 1.5–2 cm wide (about 1/2–3/4 inch).
- Make the marinade: in a bowl, mix the ice water with the spices (paprika, dried garlic, salt, black pepper). Stir until smooth.
- Submerge the strips in the marinade, mix well, and leave to soak for 15–30 minutes in the refrigerator.
- In a deep bowl, add the flour. Add a few spoonfuls of the liquid marinade and rub it in with your hands — uneven flour ‘flakes’ will form for a crisp coating.
- Remove the chicken from the marinade and let the excess drip off. Dredge the pieces in the flour mixture, then quickly dip them in clean cold water and coat again thoroughly in the flour with ‘flakes’, shaking off the excess.
- Heat the oil to 170–175°C (338–347°F) in a saucepan or deep fryer. Fry in batches without crowding, 4–6 minutes, until deeply golden and cooked through.
- Transfer the strips to a rack or paper towels and let the excess oil drain for 2–3 minutes. Serve hot with your favorite sauces.
Serving and Storage
Serve the strips right away while the crust is at its crispiest, with barbecue, cheese, mustard, or garlic sauce. Store leftovers in the refrigerator for up to 24 hours and reheat on a rack in a 200°C (392°F) oven for 6–8 minutes.
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Heat: add a pinch of cayenne pepper or chili flakes to the marinade and flour.
- Maximum crunch: do not skip the step of adding marinade to the flour — that is what creates the craggy ‘flakes’.
- Oil temperature: keep it at 170–175°C (338–347°F); if the temperature drops, the crust will turn pale and absorb oil.
- Alternative to frying: in an air fryer at 190°C (374°F) for 12–15 minutes, turning halfway and lightly misting with oil; in the oven on a rack at 210°C (410°F) for 18–22 minutes.
- Gluten-free: replace the all-purpose flour with rice flour or a 1:1 mix of rice flour and cornstarch.
Nutrition (per serving)
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrates | 35 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 800 mg |
FAQ
Why is ice water needed in the marinade?
The cold slows down premature protein tightening, helps keep the meat juicy, and encourages a crispier crust when fried.
Can I marinate the chicken ahead of time?
Yes, for up to 12 hours in the refrigerator. Any longer is not recommended: the water starts to draw out flavor, and the spices can become too dominant.
How do I keep the coating from falling off?
Let the excess marinade drip off before dredging, press the flour firmly onto the pieces, and fry in properly hot oil without overcrowding the pan.