KFC‑style Crispy Chicken with Doritos

Ingredients

• 600 g Chicken breast (cut into strips about 1 cm thick)
• 1 c. à café Sweet paprika
• 1 c. à café Salt
• 0.5 c. à café Ground black pepper
• 0.5 c. à café Garlic powder
• 0.5 c. à café Onion powder
• 0.25 c. à café Espelette pepper (optional, adjust to taste)
• 1 unité Egg (at room temperature)
• 1 c. à soupe Plain yogurt (unsweetened)
• 4 c. à soupe All-purpose flour (2 for the marinade, 2 for the coating)
• 80 ml Water (adjusted to obtain a liquid consistency)
• 150 g Cheese Doritos (crushed into large pieces)
• 1 L Vegetable oil for frying (e.g., peanut oil or sunflower oil)

Instructions

1. Cut the chicken into strips

   On a cutting board, slice the chicken breasts into strips about 1 cm thick for quick cooking and good penetration of the marinade.

   Time: PT10M

2. Mix the spices and base

   In a bowl, combine the paprika, salt, black pepper, garlic powder, onion powder, and Espelette pepper. Add the flour, egg, plain yogurt and mix. Gradually incorporate 80 ml of water until you achieve a slightly liquid but not too runny consistency.

   Time: PT10M

3. Marinate the chicken

   Submerge the chicken strips in the marinade, mix to coat well. Cover the bowl with plastic wrap and place it in the refrigerator for at least 4 hours, ideally overnight.

   Time: PT4H

   Temperature: 4°C

4. Crush the Doritos

   Place the Doritos in a freezer bag and crush them with a rolling pin until you get coarse pieces. Mix the crushed Doritos with 2 tablespoons of flour to help the coating adhere.

   Time: PT5M

5. Coat the pieces

   Remove the chicken from the refrigerator, drain excess marinade. Roll each strip in the Doritos‑flour mixture until well coated. Place the coated pieces on a plate and set aside.

   Time: PT5M

6. Additional resting

   Cover again and let rest in the fridge for 1 hour so the coating adheres better.

   Time: PT1H

   Temperature: 4°C

7. Heat the oil to temperature

   Pour the oil into a deep pan and heat over medium‑high heat until it reaches 175 °C (when a small amount of coating sizzles immediately).

   Time: PT5M

   Temperature: 175°C

8. Frying

   Drop the pieces, a few at a time, into the hot oil. Fry 2‑3 minutes per side until golden and crispy. Remove with a slotted spoon and place on paper towels.

   Time: PT15M

   Temperature: 175°C

9. Rest on paper

   Let the pieces rest for 2 minutes on the paper towel to remove excess oil, then serve immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g