KFC Oven Baked "Fried" Chicken Tenders
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
465 kcal
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Course
Dinner
KFC Oven Baked "Fried" Chicken Tenders
Description
KFC Oven Baked "Fried" Chicken Tenders use a carefully mixed spice blend to season the chicken and coating, featuring ingredients like celery salt, paprika, and black pepper for a savory and slightly spicy flavor. The chicken tenderloins marinate in a buttermilk mixture, which tenderizes the meat and helps the coating stick. The coating combines flour, panko breadcrumbs, and cornmeal to provide a crunchy texture once baked. The butter and oil preheated on the baking tray help create a golden, crispy crust when the chicken is cooked in the oven at 400°F (200°C). This method avoids deep frying but aims for a texture that is close to the original KFC style. The recipe suggests using seasoning bags to evenly coat the chicken with the spice and crumb mixture, ensuring a thorough flavor and crunchy finish.
These chicken tenders can be served as a snack or main dish and can be paired with dips like honey mustard, which is suggested as a mix of Dijon mustard, mayonnaise, honey, and seasoning. The result is a well-seasoned, crispy chicken tender suitable for baking enthusiasts wanting to replicate a fried chicken taste without the extra oil from frying.
The notes provide helpful tips such as substituting celery salt if unavailable and alternatives for the chicken parts. It also explains variations with the coating ingredients and mentions that the texture will not fully replicate deep-fried chicken's thick, wrinkly crust but will remain crunchy. Using some oil with butter helps prevent burning during baking, enhancing the crust's quality and flavor.
Ingredients
KFC Spice Mix
- 1/2 tsp salt
- 1 tbsp celery salt (Note 1)
- 2 tsp garlic powder
- 1/2 tsp thyme dried
- 1/2 tsp basil dried
- 1/2 tsp oregano dried
- 1/2 tbsp black pepper coarsely ground
- 1 tbsp mustard powder
- 2 tbsp paprika (not smoked, use sweet or plain)
- 1 tsp ground ginger
- 1 tsp cayenne pepper optional - for KFC "Zinger" flavour!, or ground pure chili
Chicken
- 1.2 - 1.4 lb / 600 - 700 g chicken tenderloin (10 - 12 pieces) (Note 2)
- 1 cup buttermilk Note 3, or 1/3 cup plain yoghurt + 2/3 cup milk
- 1 cup flour
- 1 cup panko breadcrumbs
- 1/4 cup cornmeal (Note 4)
- 2 tbsp butter (unsalted)
- 1 tbsp vegetable oil or canola oil
- cooking spray
Instructions
- Combine the Spice Mix in a bowl.
- 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.
To Cook
- Preheat oven to 400F/200C.
- 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.
- Combine the remaining Spice Mix, flour, panko and cornmeal in a bowl and mix. Place half in a large ziplock bag.
- Drain the chicken of excess marinade using a colander.
- 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.
- Place the remaining coating into the ziplock bag and repeat with remaining chicken.
- 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!
- Serve with your favourite dipping sauce. I used Honey Mustard Sauce (Note 7).
Notes
- Celery salt can be found in some grocery stores or made by drying and crumbling celery leaves mixed with salt; substitute with regular salt if unavailable.
- Chicken breast cut into tender-sized strips or small boneless thigh fillets can be used as alternatives to tenderloins.
- If short on time, replacing the buttermilk marinade with an egg wash mixed with spice can still produce good coating adhesion.
- Cornmeal adds extra crunch to the coating but can be omitted if unavailable without greatly affecting texture.
- Mixing some oil with butter before baking helps prevent the butter from burning and browning too much in the oven.
- This baked method produces a crunchy coating close to KFC but lacks the thick, craggy texture of deep-fried chicken due to less oil involvement.
- A simple Honey Mustard dipping sauce can be made by mixing Dijon mustard, mayonnaise, honey, and seasoning to complement the chicken tenders.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 229g | |
| Calories | 465cal | 23% |
| Carbohydrates | 25.4g | 8% |
| Protein | 53.4g | 107% |
| Fat | 16.5g | 25% |
| Saturated Fat | 4.2g | 21% |
| Polyunsaturated Fat | 12.3g | 72% |
| Cholesterol | 145mg | 48% |
| Sodium | 563mg | 23% |
| Fiber | 2.7g | 11% |
| Sugar | 2.7g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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