Crispy chicken tenders recipe - crunchy chicken nuggets (KFC Copycat)

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First clean and dry the chicken breast fillets and cut into strips approx. 5 cm x 1 cm long - now season lightly with salt and pepper on both sides.
500 g (1 lb) chicken inner fillets
1 tea spoon salt
1 tea spoon pepper
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Now mix the liquid dip breading by mixing the wheat flour with salt, pepper, egg and water until a slightly sticky mixture is formed. Depending on your preferences, you can also add other spices - we like BBQ spices that are not too hot and spicy.
120 g (1 cups) cake flour
1 egg
2 tea spoon salt
2 tea spoon pepper
2 tea spoon herb spice
90 g (⅔ cups) water
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Add the chicken breast fillet pieces to the mixture and toss until they are completely covered.
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Now prepare the dry breading by mixing the wheat flour, lightly crushed cornflakes, cornflour and spices in a bowl.
120 g (1 cups) cake flour
50 g (1 cups) corn flakes
40 g (⅓ cups) cornstarch
1 table spoon herb spice
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Fill the deep fryer or a large (wok) pan with oil and preheat to 145 °C.
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Dip the chicken breast fillets one by one into the dry breading and keep pressing the mixture down firmly. When all the pieces are breaded, you can now deep-fry them.
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Fry the chicken nuggets in 2-3 batches for approx. 5 minutes and then leave to cool slightly on a wire rack or kitchen towel for approx. 5 minutes.
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Finally, serve with a suitable dipping sauce and enjoy for football night!