We’ve all been there: you get a craving for KFC but can’t make it to the nearest branch (or just fancy something different). The solution is obvious. Why not try making your own?
I sighed with relief as I finally reached the grocery store. And it wasn’t even one of the major chains. Finally, FINALLY! I had managed to find the much-vaunted, but apparently near impossible to get, KFC Flavoured crisps developed for Walkers.
Now I don’t know about you, but it took me over a month of searching before I found them. So I was surely going to get more than one pack. In fact, I got four, Four party-sized packs of KFC crisps. And they were all mine!
And then, just like everyone else in the world, I had to shout about it! and I did… on Instagram. To which I was told… make breaded chicken out of them. Of course! Instead of, you know, eating them.
Well, I did try them, and lo and behold… they don’t really taste like KFC. However maybe, just maybe, they just might make some pieces of chicken breast taste like KFC too… Let’s get to it
The recipe was inspired by Just One Cookbook https://www.justonecookbook.com/crisp... I substituted the toasted panko for the crushed KFC Crisps
Chicken Katsu
2 Chicken Breasts (skinless, boneless)
1 Bag of KFC Crisps (I used the original flavour)
1/2 cup of All-Purpose Flour
1 egg
putting a couple of toothpicks or skewers into the chicken helps with handling and dredging them
Sando
2 slices of shokupan bread (or any good loaf)
Tonkatsu sauce (again Just One Cookbook has an awesome recipe, I bought the Bulldog brand because I'm lazy)
English Mustard
Butter
Sides
Cabbage: Sliced Thinly (very very thinly)
Method
Pre-heat Oven to 180C (355F)
Crush crisps to desired crunchiness.
Flatten chicken to around 1.5cm thickness using a rolling pin, or kitchen hammer thing.
In 3 separate dishes prepare:
The flour (you could mix in 1/2 tbsp garlic powder, and onion powder for more flavour)
Whisk up one egg
The Crushed crisps.
Line them up in that order to create a nice dredging station
Line a baking tray with parchment paper
Take your chicken breast and dredge in flour, then egg, then crisps.
Place on the baking tray
When all your chicken breasts are suitably coated put them in your pre-heated oven for 25 minutes. flipping over at 12 minutes.
Remove chicken from the oven, slice up as needed and serve up with sliced cabbage and tonkatsu sauce. Just One Cookbook also has a great recipe for this. Or you could be lazy like me, and just buy it from a store.
Sando
Slice one: Spread english mustard on one side
Slice two: Spread a thin layer or tonkatsu sauce
On Slice two, place a good handful of thinly sliced cabbage, put a whole chicken katsu on top.
Put slice one on top, english mustard side down
Press down for 5 minutes (I used a cutting board weighed down with something)
Optional: slice off the crusts for a uniform edge
Slice in two
Enjoy