If you have ever craved that iconic crispy crunch of KFC chicken but want a lighter, healthier twist, I have just the recipe for you. The KFC Oven Baked “Fried” Chicken Tenders Recipe brings the magic of those world-famous tenders right into your kitchen, using simple ingredients and an oven instead of deep frying. The result is irresistibly crunchy, flavorful, and juicy chicken tenders that feel indulgent without the guilt. Whether you’re cooking for your family or impressing friends at a casual get-together, this recipe will quickly become your go-to comfort food that everyone raves about.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe uses a straightforward set of ingredients, each carefully chosen to create a perfect balance of flavor, texture, and that unmistakable KFC seasoning vibe. From herbs to spices, and a crispy breadcrumb coating, every element plays a vital role in delivering tenders you’ll be proud to serve.
- Salt (1/2 tsp): Enhances all the flavors in the seasoning blend and the chicken.
- Celery salt (1 tbsp): Adds a subtle aromatic flavor that sets KFC apart.
- Garlic powder (2 tsp): Brings a warm, savory note to the mix.
- Dried thyme (1/2 tsp): Offers a hint of herbal earthiness.
- Dried basil (1/2 tsp): Adds a delicate touch of herbaceous sweetness.
- Dried oregano (1/2 tsp): Gives a slightly bitter, aromatic background that balances the spices.
- Coarsely ground black pepper (1/2 tbsp): Adds necessary heat and texture inside the coating.
- Mustard powder (1 tbsp): Imparts a tangy sharpness that elevates the flavor.
- Paprika (2 tbsp): Provides color and a mild, smoky sweetness (use sweet or plain).
- Ground ginger (1 tsp): Injects warmth and a hint of zesty spice.
- Cayenne pepper (1 tsp, optional): For those who love extra heat, it’s the key to that famous KFC “Zinger” spice.
- Chicken tenderloins (1.2 – 1.4 lb / 600 – 700 g): These are naturally tender and perfect for a juicy bite.
- Buttermilk (1 cup) or plain yoghurt + milk: Acts as the marinade base to tenderize the chicken and help the spices stick.
- Flour (1 cup): Forms the first layer of crispiness in the coating.
- Panko breadcrumbs (1 cup): Adds an airy, extra crunch.
- Cornmeal (1/4 cup): Boosts the crisp crust with a slightly gritty texture.
- Unsalted butter (2 tbsp): Brushed on top before baking to enrich the crust’s flavor and help browning.
- Vegetable or canola oil (1 tbsp): Helps the coating crisp up beautifully in the oven.
- Oil spray: For a light coating to get that perfect golden finish without deep frying.
How to Make KFC Oven Baked “Fried” Chicken Tenders Recipe
Step 1: Prepare the Spice Mix
Begin by combining all your dry spices in a bowl. This blend is the foundation of that signature KFC flavor—each herb and spice contributes unique layers of aroma and depth, from the garlicky punch to the warmth from paprika and ginger.
Step 2: Marinate the Chicken
Take 1 tablespoon from your spice mix and add it to a ziplock bag along with the chicken tenderloins and your buttermilk (or yoghurt and milk combo). Seal the bag and gently massage so the chicken is evenly coated. Marinate for at least 2 hours to tenderize and infuse the flavors fully—overnight will give you the best taste and juiciness.
Step 3: Prepare the Coating
While your chicken is marinating, mix the remaining spice mix with flour, panko breadcrumbs, and cornmeal in a wide bowl or shallow dish. This combination creates a wonderfully crunchy exterior that mimics frying but without all the oil.
Step 4: Coat the Chicken Tenders
Remove your marinated chicken pieces, letting the excess marinade drip off. Dredge each tender in the flour and breadcrumb mixture, pressing gently so the coating sticks well for an extra crispy finish.
Step 5: Bake to Perfection
Place the coated tenders on a parchment-lined baking tray. Brush them with melted butter and drizzle with vegetable oil, or use an oil spray if preferred. This fat is essential for that golden, crispy crust in the oven. Bake at 400°F (200°C) for about 25 minutes, flipping halfway through to ensure even cooking and browning.
How to Serve KFC Oven Baked “Fried” Chicken Tenders Recipe
Garnishes
Keep it simple yet fresh with lemon wedges for a hint of citrusy brightness and a sprinkling of freshly chopped parsley to add a pop of color and subtle freshness. These garnishes visually elevate the dish and complement the savory flavors.
Side Dishes
Classic pairings like crunchy coleslaw, creamy mashed potatoes, or baked crispy fries highlight the chicken tenders perfectly. For a healthier touch, a fresh green salad or steamed veggies balance the meal beautifully.
Creative Ways to Present
For parties, serve your tenders with an array of dipping sauces—from honey mustard to spicy BBQ or creamy ranch—in cute individual bowls. You can also turn the tenders into sandwiches with a soft bun, crisp lettuce, and pickles, replicating fast-food nostalgia with a homemade twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Keeping them covered ensures they stay moist but still retain some of that crispness when reheated.
Freezing
If you want to make a batch ahead of time, freeze the fully cooked tenders in a single layer on a baking sheet, then transfer them to a freezer bag. They can be kept frozen for up to 2 months without losing texture or flavor.
Reheating
Reheat leftovers in a 350°F (175°C) oven for 10–15 minutes to bring back the crispy coating. Avoid microwaving, which can leave the tenders soggy and less enjoyable.
FAQs
Can I use chicken breasts instead of tenderloins?
Absolutely! Chicken breasts sliced into strips work well, though tenderloins are naturally more tender and cook faster. Just watch the cooking time to avoid drying out the chicken.
What if I don’t have buttermilk?
No problem! Use 1/3 cup plain yoghurt mixed with 2/3 cup milk as a fantastic buttermilk substitute. This mixture will still tenderize the chicken and help the seasoning stick nicely.
Is the cayenne pepper mandatory?
Not at all. The cayenne pepper is optional and great if you love that spicy “Zinger” kick. Leave it out if you prefer your tenders mild but still flavorful.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour and panko with gluten-free flour blends and gluten-free breadcrumbs. Make sure your cornmeal is also gluten-free to keep the recipe safe for celiac diets.
Why is butter used in baking the chicken tenders?
The butter adds richness and helps the coating brown beautifully, improving both taste and texture to get close to that fried finish without the oil bath.
Final Thoughts
There’s something incredibly satisfying about biting into a crispy, flavorful chicken tender that tastes like it came from your favorite fast-food joint but is actually baked in your oven. This KFC Oven Baked “Fried” Chicken Tenders Recipe strikes the perfect balance between indulgence and better-for-you cooking, making it a fabulous addition to your recipe lineup. I can’t wait for you to try it and enjoy every crunchy, juicy bite as much as I do!
Print
KFC Oven Baked “Fried” Chicken Tenders Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes (including minimum marination time)
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Enjoy crispy, flavorful KFC-style oven baked “fried” chicken tenders made with a perfectly seasoned spice mix. These tenderloins are marinated in buttermilk, coated with a crunchy blend of flour, panko, and cornmeal, then baked to golden perfection with a touch of butter and oil for that irresistible crispy texture without deep frying.
Ingredients
Spice Mix
- 1/2 tsp salt
- 1 tbsp celery salt
- 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 (sweet or plain, not smoked)
- 1 tsp ground ginger
- 1 tsp cayenne pepper or ground pure chili (optional – for KFC “Zinger” flavor)
Chicken and Marinade
- 1.2 – 1.4 lb / 600 – 700 g chicken tenderloin (10–12 pieces)
- 1 cup buttermilk OR 1/3 cup plain yoghurt + 2/3 cup milk
Coating
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/4 cup cornmeal
For Baking
- 2 tbsp unsalted butter
- 1 tbsp vegetable or canola oil
- Oil spray
Instructions
- Prepare the Spice Mix: In a bowl, combine all the spices: salt, celery salt, garlic powder, dried thyme, dried basil, dried oregano, coarsely ground black pepper, mustard powder, paprika, ground ginger, and cayenne pepper if using. Mix well to ensure an even blend of flavors.
- Marinate the Chicken: Place 1 tablespoon of the prepared spice mix into a ziplock bag along with the chicken tenderloins and the buttermilk (or yoghurt and milk mixture). Seal the bag and marinate the chicken in the refrigerator for at least 2 hours, ideally 3 hours or overnight, to tenderize and infuse flavor.
- Prepare the Coating: In a shallow dish, mix the flour, panko breadcrumbs, cornmeal, and the remaining spice mix. This blend will create a crunchy and flavorful coating for the chicken.
- Coat the Chicken: Remove the chicken from the marinade, letting excess drip off. Dredge each tenderloin thoroughly in the coating mixture, pressing gently to adhere a good crust.
- Prepare for Baking: Preheat your oven to 425°F (220°C). In a small saucepan, melt the unsalted butter and stir in the vegetable or canola oil until combined. Lightly grease a baking tray with oil spray or line it with parchment paper, then place the chicken tenders on the tray without crowding.
- Bake the Chicken: Brush or lightly drizzle the melted butter and oil mixture over the coated chicken tenders to aid crisping. Spray the tops lightly with oil spray. Bake in the preheated oven for about 25 minutes, turning once halfway through, until the coating is golden brown and the chicken is cooked through (internal temperature should reach 165°F or 75°C).
- Serve: Remove from oven and let the chicken tenders rest for a couple of minutes before serving. Pair with your favorite dipping sauces and sides.
Notes
- Note 1: Celery salt is key for authentic KFC flavor but can be substituted with a mix of celery seed and salt if unavailable.
- Note 2: Using chicken tenderloins ensures even cooking and tender texture; chicken strips or breasts can be used if tenderloins are unavailable.
- Note 3: Buttermilk tenderizes the chicken and adds tang; plain yoghurt mixed with milk is a good alternative.
- Note 4: Cornmeal adds crispness to the coating. If unavailable, extra panko can be used but texture will vary slightly.
- Marinating overnight intensifies flavor and tenderness for best results.
- Adjust cayenne pepper quantity to control spiciness according to preference.
