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
Scale
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.