To make the chicken breast thin slices juicy and moist in 1hr, brine/submerge them in MOIST MEAT BOMB powder & milk for 1hr. This creates moister meat than the standard Buttermilk Brine or water brine.
Bought a $69 commercial 10ltr electric Devanti Deep Fryer, for constant 180C/350F thermostat controlled hot oil deep frying. Just use a few ltrs oil.. no need to fill it up.
INSTRUCTIONS:
1) Slice large chicken breasts into 50cm/2″ wide Chicken Tenders and brine/submerge them in bowl with either the quick 1hr milk brine above, or 1/3 cup MOIST MEAT BOMB and 2 cups water and place in fridge for 2-10hrs to brine and plump up. Or soak in milk for 1-2hrs.
2) Later, tip brine out.
3) Put a few cups of plain flour in a large bowl, mix lots of FREAKING CHICKEN RUB into it (optionally add 1 tbsp Cayenne powder for KFC Zinger flavour).
4) Put on a BLACK NITRILE FOOD GLOVE and dip 1 at a time into the bowl of flour and flip it over and over for a thorough coating, then place on a drying rack for 30 mins or more in a fridge, till the dry coating sets, and gets wet, firm, and pasty. This is the first crunchy coating. Change the glove regularly as it clumps up with flour.
5) Mix/whisk a few eggs in a bowl with just a splash of milk. Stir in some Tabasco for a little Heat.
6) 1/2 fill a large ziploc bag with 1/2 box of cheap Woolies brand Corn Flakes, malty Special K, or sweet Honey Nut Cornflakes, then crush the flakes with a rolling pin over the bag. Don’t crush them too much.
7) Put on a long cuff BLACK NITRILE FOOD GLOVE on your dipping hand to keep it clean and to prevent oil splash burns from dropping the strips in. Take the floured strips out of fridge and carefully dip each chicken strip in the egg wash, being careful not to wash off the flour coating.
8) Roll chicken pieces around 1 at a time in the crushed corn flakes bowl and cover them thoroughly. Don’t add a seasoning to the the cornflakes as seasonings burn in the hot oil. Change glove regularly when it gets covered in cornflakes.
9) Place in 180c deep fryer, and roll them around for about 4 mins then check internal meat temp of each piece with INSTANT READ THERMOMETER and take out when 74C.
10) Lay the cooked strips on paper towels and quickly cover them both sides with our smoky ROOSTER ROAST CHICKEN RUB, before they dry out.
For Parties, cook a bunch and keep in fridge in a paper covered bowl, till ready to serve, then reheat with an Air Fryer or Oven set to 180C/350F for 10 mins. They also can be frozen for another time and will be just as crispy heated in an Air Fryer or Oven.
N.B. Storing them in a closed plastic fridge container sweats and softens the coating, a fridge is a dehydrator and keeps them dry for days, if covered with a paper towel.
