KFC Twisters

Recipe by Ben Ross
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim any excess skin or fat from the chicken breasts.
  • Slice the chicken breasts into nice size strips (approximately 1/2 inch x 3-4 inches).
  • Combine the water, salt and MSG for the marinade in a large bowl and place chicken in to set for 20 minutes.
  • Turn the strips once while they are marinating.
  • Combine the beaten egg and milk and a bit of pepper in a medium size bowl.
  • In a small plastic bag combine the remaining ingredients (flour, salt, pepper, paprika, Mexican chille and MSG) and shake.
  • At this time you can start to preheat the oil in a deep-fryer to 220 deg.
  • When the chicken has been marinating for 20 minutes, transfer each piece to paper towels so that excess liquid can drain off.
  • Using about ten strips at once, place the chicken in the bag with the flouer and shake the bag until the strips of chicken are coated.
  • Place them on a plate.
  • Once they have been coated with the flour mixture dip them in the egg and milk mixture individualy and them back into the bag for another shake.
  • Be sure to try and get as much coating on each strip.
  • If you wish you can coat them again if you want a thicker coating.
  • Drop the strips, 5-6 at a time into the hot oil.
  • They should only take a couple of minutes depending on how you like your chicken.
  • Be sure to stir when frying so the strips don't stick together.
  • Remove the chicken from the oil and allow them to drain on paper towels for a couple of minutes.
  • Heat the tortilla bread in a frying pan on each side until it is nice and warm but not crispy, then remove from the pan.
  • Place about 3-4 (depending on size) krispy strips on the tortilla bread.
  • Then add the tomato and mayonnaise.
  • Put plenty of pepper and salt on the mayonnaise.
  • Then add the lettuce.
  • Roll up and serve.
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