Zappa's Hot and Spicy Chicken Tenders

OK, this one is a bit naughty. Having spent way too much time researching this and then even more time experimenting, I'm finally happy to call this recipe DONE. It's a KFC Hot & Spicy recipe. Yes, it tastes exactly the same--for a fraction of the cost. But it's better because it's all as fresh as you want to make it. There are a lot of recipes online that come close (if you know where to look) but I can assure you that this one beats them all. At least, for the Hot & Spicy chicken that is sold here in Australia.

Chipotle Peppers in Adobo Sauce (La Morena is a popular brand)--get this from a food wholesaler like Bibina. I also recommend using "Frank's RedHot Buffalo Wings Sauce" available from most Woolworth's and Coles stores. If your local supermarket doesn't have it, try the next one. It will be there.

It is a bit of mucking around and so, yeah... I can see why people would rather pay for someone else to cook it for them instead. But the reaction I get from people when I serve these up is priceless.

Ingredients

• For the Dipping Sauce:
• 1 cup Mayonnaise
• 1 Tbsp Tomato Paste
• 1 Tbsp Worcestershire
• 1 Tbsp Chipotle Peppers in Adobo Sauce
• 1 Tbsp Dijon Mustard
• 1 tsp Cayenne Pepper
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1/2 tsp Sugar
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• For the Marinade:
• 500g Chicken Breasts, cut 2.5cm x 12cm strips
• 1.5 cups Buttermilk
• 150ml Hot Wing Sauce (ie: Frank's)
• 1 Tbsp Chilli Powder (Kashmiri)
• 1 tsp Garlic Powder
• 1 tsp MSG (optional)
• For the Batter:
• 2 cups Flour, course/bread/plain
• 1.5 tsp Oregano, dried
• 2 tsp Garlic Powder
• 1 Tbsp Dust of the Grand Wazoo (Recipe HERE) (or smoked paprika)
• 1 tsp Cayenne Pepper
• 1 tsp Salt
• 1 tsp Black Pepper
• For Frying:
• 2 litres Oil (Peanut, Avocado, Tallow or Canola)

Method

1. For the Dipping Sauce: Combine all the ingredients for the dipping sauce in a deep bowl. Mix well with a spoon. Cover and put in the fridge until chicken is ready.
2. For the Marinade: Season the chicken strips with salt, pepper, and a sprinkling of MSG, cover with plastic wrap for 30 mins.
3. Meanwhile, in a bowl, whisk together the buttermilk, hot wing sauce, kashmiri chilli powder, 1/2 teaspoon of the garlic powder and a pinch of MSG. Use a mixer if you have one because combining the kashmiri can be difficult.
4. Put the chicken strips in the buttermilk mixture. Cover and refrigerate for about 2 hours or overnight in a sealable container.
5. For the Batter: In a large large bowl or deep bread baking tin, combine the flour, oregano, garlic powder, WAZOO (or smoked paprika), cayenne pepper, salt, and ground black pepper.
6. Time to Fry! Remove the chicken pieces from the marinade, shaking off any excess. Coat each piece with the flour mixture, arranging them in a single layer on a baking sheet.
7. Dip each chicken strip once again in the buttermilk mixture, then coat again with the flour mixture.
8. Place oil in a deep fryer, large saucepan, or deep saute pan, on high heat. Fry the chicken strips in small batches, cooking for 3 to 4 minutes, or until golden brown.
9. Transfer to paper towels to drain.
10. Repeat with the remaining chicken strips.