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KFC Twister

Restaurant Copycat Recipe

Makes 1 serving

1/2 tablespoon all purpose flour
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon onion powder
2 boneless, skinless chicken breast tenders 
olive oil spray
1 egg white
1 teaspoon milk
1/4 cup plus 1 tablespoon panko bread crumbs
1 (10-inch) flour tortilla
1 tablespoon KFC Twister Sauce (recipe follows)
1/4 cup shredded iceberg lettuce
2 slices tomato 

In a resealable plastic bag, combine flour, pepper, salt and onion powder. Shake to mix well. Add chicken. Shake to completely coat the chicken with the flour mixture. Refrigerate at least 10 minutes.

Preheat oven to 475 degrees. Lightly mist a nonstick baking sheet with oil spray.

In a small bowl, combine egg white and milk. Beat with a fork until smooth. Place panko on a small sheet of waxed paper set next to the bowl.

Dip one of the chicken tenders into the egg-white mixture, being sure to coat completely. Allow any excess egg white mixture to drip off. Dip into the panko to coat completely. Repeat dipping a second time into the egg white mixture and the panko. Place on the reserved baking sheet. Continue with the second piece of chicken. Place, not touching, on the baking sheet. Lightly mist both sides with oil spray. Season to taste with salt and pepper. Bake 5 minutes. Carefully flip the chicken. Bake 4 to 6 minutes, or until the breading starts to crisp, and the chicken is no longer pink inside.

Meanwhile, preheat a large nonstick skillet over medium heat. Place the tortilla in the skillet. Heat for 1 to 2 minutes per side, or until warm.

Starting at the 9 o'clock position on the tortilla, spread the sauce in an even strip (about 3 inches wide) running across the tortilla, leaving about 1 inch bare at the end of the strip. Top the sauce covered area evenly with the lettuce, tomato and chicken. Fold the bare end over the filling ingredients. Roll the tortilla tightly, finishing it seam-side down on the plate. One end of the wrap will remain open.

Makes 1/4 cup, enough for 4 servings

1/4 cup plus 1/4 teaspoon light mayonnaise
1 teaspoon sugar
1/2 teaspoon ground black pepper

In a small bowl, combine mayonnaise, sugar and pepper. Stir to blend well. Cover with plastic wrap. Refrigerate for up to one month.

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