Make this KFC style peri peri chicken strips recipe at home. It is very flavourful, crispy, crunchy, delicious and a must try recipe.
Have you tried peri peri chicken strips from KFC??? I think It’s been around 7-8 months since they launched peri peri strips and I am loving it. So why not try making it at home!! I won’t say it is 100% the same but we can say it taste’s 70-80% similar.
Even while writing this blog post and editing the images, I am craving this peri peri chicken. This recipe requires very easy-to-find ingredients and the detailed easy-to-follow steps with images are mentioned below.
How to make peri peri chicken strips
Marination
In the grinding jar add 1 small onion, 3 cloves of garlic, 2 green chilli, 1 dried red chilli, 1 small or half-diced red bell peppers, 1 teaspoon vinegar, 1 teaspoon lemon juice, 4 tablespoon oil (extra light olive oil), 1/2 teaspoon salt, 1/2 teaspoon black pepper powder, 1 teaspoon paprika,1/2 teaspoon oregano, and 1 teaspoon peri peri powder.
Grind it into a smooth paste.
Add 1/2 kg boneless chicken strips and peri peri marination to a medium size mixing bowl. Mix it well, cover it with the cling wrap, and let it marinate overnight in the refrigerator.
Assembling & Frying
Once the chicken is marinated for at least 6 to 8 hours, take it out from the refrigerator, give it a mix, and keep it aside.
Take 2 medium size bowls, In 1 medium size bowl add 1.5 cups of all-purpose flour and 1/2 teaspoon salt. Mix it and keep it aside. In another medium bowl add 9-10 ice cubes and fill half of it with normal water.
Coat each marinated chicken strip in all-purpose flour then dip it in the cold water for 5 to 8 seconds and again coat it with the flour. Gently pat out the excess flour and you will see KFC like a crumb texture over the chicken strips.
Fry the coated chicken strips in medium hot oil until golden brown and crispy. Once fried transfer it to a kitchen paper towel and sprinkle peri peri masala over it. Serve it hot with tomato ketchup or sweet chilli sauce.
Top tips
- Marinate the chicken overnight or at least for 6 to 8 hours.
- If you are unable to find chicken strips or chicken tender pieces then use other boneless pieces or cut the whole chicken bread into thin strips.
- Fry it in a medium hot oil and tastes best when served hot.
FAQs
Peri peri chicken is marinated with flavourful peri peri sauce. It is flavourful, spicy, crispy and crunchy.
Can I use diced chicken breast instead of chicken strips?
Yes, You can use boneless thighs, wings, breasts, etc.
Can I prep this chicken and store it in the freezer?
No, You won’t get the same crunchy texture. Before frying you can coat 4-5 chicken pieces then fry and repeat the process again, If you coat all the chicken strips at once the flour coated will no longer have a crumbly texture.
You can keep the marinated chicken for 2 days in the refrigerator.
How to serve these peri peri chicken strips?
Serve it with tomato ketchup or sweet chilli sauce with french fries on the sides. You can even make a peri peri burger at home assemble the sauces and chicken in the burger buns.
Other recipes you might like
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KFC style peri peri chicken strips recipe
Ingredients
- 1 small onion
- 3 garlic cloves
- 2 green chillies
- 1 small or half red bell pepper
- 1 teaspoon vinegar
- 1 teaspoon lemon juice
- 1 dried red chilli
- 4 tablespoon oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1 teaspoon peri peri powder
- 1/2 kg chicken strips
- 1.5 cup all purpose flour
- 1/2 teaspoon salt
- 7-8 ice cubes
- water
Instructions
Marination
- In the grinding jar add 1 small onion, 3 cloves of garlic, 2 green chilli, 1 dried red chilli, 1 small or half-diced red bell peppers, 1 teaspoon vinegar, 1 teaspoon lemon juice, 4 tablespoon oil (extra light olive oil), 1/2 teaspoon salt, 1/2 teaspoon black pepper powder, 1 teaspoon paprika,1/2 teaspoon oregano, and 1 teaspoon peri peri powder.
- Grind it into a smooth paste.
- Add 1/2 kg boneless chicken strips and peri peri marination to a medium size mixing bowl. Mix it well, cover it with the cling wrap, and let it marinate overnight in the refrigerator.
Assembling & Frying
- Once the chicken is marinated for at least 6 to 8 hours, take it out from the refrigerator, give it a mix, and keep it aside.
- Take 2 medium size bowls, In 1 medium size bowl add 1.5 cups of all-purpose flour and 1/2 teaspoon salt. Mix it and keep it aside. In another medium bowl add 9-10 ice cubes and fill half of it with normal water.
- Coat each marinated chicken strip in all-purpose flour then dip it in the cold water for 5 to 8 seconds and again coat it with the flour. Gently pat out the excess flour and you will see KFC like a crumb texture over the chicken strips.
- Fry the coated chicken strips in medium hot oil until golden brown and crispy. Once fried transfer it to a kitchen paper towel and sprinkle peri peri masala over it. Serve it hot with tomato ketchup or sweet chilli sauce.
Notes
- Marinate the chicken overnight or at least for 6 to 8 hours.
- If you are unable to find chicken strips or chicken tender pieces then use other boneless pieces or cut the whole chicken bread into thin strips.
- Fry it in a medium hot oil and tastes best when served hot.
Nutrition Information:
Yield:
22Serving Size:
1Amount Per Serving: Calories: 151Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 11mgSodium: 259mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 7g
All information presented is intended for informational purposes only.
If you have tried this peri peri chicken strips recipe or any other recipe on shellyfoodspot then please take a minute to rate the recipe and leave a comment and let me know how you liked it.
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