KFC Baked Oven Fried Chicken Tenders Recipe

These KFC Oven Fried Chicken Tenders are my KFC copycat recipe!! Made within the oven, tastes like KFC, good and crunchy however with only a fraction of the energy! These are Baked Fried Chicken Tenders are a complete crowd pleaser!

Confession: I like KFC. I’ve it perhaps 3 times a yr. I don’t crave it frequently (fortunately) however I’d say each few months, I’ve the urge to splurge. And my backside hates me for it.

I do the drive by as a result of I’m too ashamed to danger being seen inside KFC. And although I savour each chunk whereas I’m consuming it, I at all times remorse it afterwards. At all times. It’s heavy and excessively greasy and I don’t really feel nice.

And but, there’s a repeat efficiency each few months.

I contemplated in regards to the ridiculousness of craving one thing that makes me really feel not-so-crash-hot afterwards. Then I realised – nicely, it’s like champers. SO a lot enjoyable, so satisfying whereas it’s being consumed. However the subsequent morning? Ugh. Not so enjoyable! (Until you’re consuming actual French champagne, wherein case, you’ll be headache free! Do you know that? It’s true!!)

I’ve been on a mission to make the “finest” oven baked KFC since early this yr. I’ve had round 10 goes, utilizing recipes I’ve discovered on-line and making an attempt my very own variations.

Right here’s the factor that I’ve come to just accept. You’ll by no means, ever be capable of make “fried chicken” within the oven that tastes pretty much as good as chicken that’s been deep fried. You’ll be able to make really crispy oven baked wings, nevertheless it solely works very well with wings utilizing a really distinctive method found by America’s Check Kitchen. (Have you ever tried my Actually Crispy Baked Buffalo Wings and Actually Crispy Baked Wings with Honey Garlic Sauce?)

However to make chicken with the right thick, craggy crust that you just get with KFC and Southern Fried Chicken, it is advisable…nicely, fry it. In oil. Plenty of it. There must be sufficient oil so the chicken floats in it, not only a skinny layer in a skillet.

So I’ve conceded defeat.

BUT! There’s a silver lining to each cloud! Simply because an precise KFC copycat can’t be made within the oven, it doesn’t imply you could’t make one thing related!

And that’s what I’ve right here for you at the moment. This chicken actually does style like KFC! It’s a mash up of two genius recipes I found by 2 very gifted bloggers.

1. The “11 Secret Herbs & Spices” from the Do-it-yourself KFC recipe by Jo from Each Nook and Cranny. I attempted an entire bunch of spice mixes and I feel hers is the closest!

2. The coating combination from Carlsbad Cravings‘ Greatest Baked “Fried” Chicken. I feel Jen’s nailed the coating ratios of flour, panko and cornmeal (polenta / yellow corn). It’s the crunchiest I’ve tried!

So I made a mash up of those 2 recipes with a couple of tweaks of my very own. You understand me. I’ve “my approach” of doing issues.:-)

I hope you find it irresistible! I’m significantly obsessive about this and was VERY blissful making it over and again and again to get it “proper” earlier than I shared it with you!

KFC Baked Oven Fried Chicken Tenders Recipe

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Serves: 4 Prep Time: 15 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 465 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 tsp salt
• 1 tbsp celery salt (Note 1)
• 2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tbsp coarsely ground black pepper
• 1 tbsp mustard powder
• 2 tbsp paprika (not smoked, use sweet or plain)
• 1 tsp ground ginger
• 1 tsp cayenne pepper or ground pure chili (optional - for KFC "Zinger" flavour!)
• 1.2 - 1.4 lb / 600 - 700 g chicken tenderloin (10 - 12 pieces) (Note 2)
• 1 cup buttermilk OR 1/3 cup plain yoghurt + 2/3 cup milk (Note 3)
• 1 cup flour
• 1 cup panko breadcrumbs
• 1/4 cup cornmeal (Note 4)
• 2 tbsp butter (unsalted)
• 1 tbsp vegetable or canola oil
• Oil spray

Instructions

1. Combine the Spice Mix in a bowl.
2. Place 1 tbsp of Spice Mix in a ziplock bag with the chicken and buttermilk. Set aside to marinate for at least 2 hours, preferably 3 but ideally overnight.
3. Preheat oven to 400F/200C.
4. Place the butter and oil on a large rimmed baking tray. Place in the oven for a few minutes until the butter is just melted. Remove and tip the tray to spread the oil and butter all over.
5. Combine the remaining Spice Mix, flour, panko and cornmeal in a bowl and mix. Place half in a large ziplock bag.
6. Drain the chicken of excess marinade using a colander.
7. Transfer half the chicken into the ziplock bag, seal in air so it is puffed like a balloon, then shake to coat the chicken in the seasoning. Press through the bag so the coating is firmly stuck onto the chicken. Place the chicken onto the baking tray.
8. Place the remaining coating into the ziplock bag and repeat with remaining chicken.
9. Spray the top with oil and place in the oven. Bake for 12 minutes, then turn, spray and bake for a further 8 to 10 minutes or until golden. Don't bake more than 25 minutes, otherwise the chicken will dry out!
10. Serve with your favourite dipping sauce. I used Honey Mustard Sauce (Note 7).

Notes

1. Celery salt is common in America but not so well known in Australia. But you can find it in the herb section of Coles and Woolworths! It is also easy to make your own - just bake celery leaves until just dried (not burnt), crumble and combine equal amounts of the celery leaf dust and salt in a jar.
If you can't find celery salt, just substitute with 3/4 tbsp ordinary salt.
2. You can substitute with chicken breast cut into chicken tenderloin size strips. It will also work with small boneless thigh fillets - around 100g/3.5 oz each - or any other cut of chicken that will cook in 20 to 25 minutes.
3. If you don't have time to marinate, use 1 to 2 eggs instead (just enough to coat all the chicken). Add 1 tbsp of the Spice Mix, dredge the chicken in the egg mixture, then drain and follow the recipe directions.
4. Cornmeal are small, fine yellow grains and is also known as yellow corn. It's also sold as "polenta" at supermarkets though that is not technically correct because polenta is actually a dish that cornmeal is used to make! The cornmeal adds extra crunch to the coating but if you can't find it, then it's ok to skip it, it's still quite crunchy.
5. I find that using a bit of oil (instead of all butter) stops the butter from browning and burning which can sometimes happen, depending on the strength of your oven.
6. This does not have the wrinkly, thick, craggy coating like deep fried KFC and southern fried chicken. To achieve that, you need to deep fry or bake in loads of oil! But the crust of this is pretty close! It's crunchy and really does taste just like KFC!
7. Honey Mustard Dipping sauce - whisk together equal amounts of Dijon mustard, mayonnaise and honey, plus salt and pepper to taste.