Crispy Crack Chicken (KFP)
2 words… GAME CHANGER.
I HAD TO TRY THIS RECIPE FOR PESACH!!Â
Could I make the Crispiest CRACK Chicken KFP?Â
1 word: YES! YES YES YES YES!!!!!!!
And can I say? I might actually like this recipe slightly better than the original. It’s so much lighter!!Â
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Feel free to use less of the spices or the KFP soy sauce  if it’s not something you use on chag.Â
I promise you just salt & pepper works!!Â
You can also omit the almond flour if you can’t do nuts – and just go all potato starch.Â
It’s all in this crackle we make and coat the chicken in. Also the double fry is key!
I also made it in the oven, was ok…Â
Nothing beats a deep fry.Â
Ingredients
RECIPE:
For the Spice Rub:
2 tsp each: paprika, smoked paprika, garlic powder, onion powder , dried parsley
Salt and pepper
1/3 cup brown sugar
2 tbsp lemon juice
Splash of KFP coconut amino
Mix all together in a bowl and marinate chicken tenders in it for a minimum of 20 minutes
For the Crackle:
1.5 cups potato starch
1/2 cup almond flour
2 tsp. Paprika, garlic and onion powder, 1 tsp. Chicken consume (I use osem powder KFP – can omit if can’t find)
1/4 cup seltzer (plus a little more if needed)
Using gloved hand, mix all together till you get this crumbly texture.
Wet Batter:
1 Tbsp. Potato starch
1/4 cup water
2 eggs
Mix all together
Instructions
You will need 2 cups of potato or tapioca starch  in a bowl separate and Oil for fryingÂ
Dip the spice coated chicken first in the plain potato starch  and then into the wet batter and then into the crackle. Make sure chicken fully coated in the crackle. Deep fry first for 2-3 minutes and set aside till finish all the chicken.
And then fry again for another 2-3 minutes. Oil should be at 350FÂ
Make the Honey Butter Sauce: (optional can eat plain or use any sauce you like)Â
In a pot melt 1 stick margarine with 1/3 cup honey, 3tbsp. Brown sugar, 1 tsp. Paprika, splash of soy sauceÂ
Bring to a low simmer.
Then dip all your chicken and coat in the sauce and EAT!Â