These KFC Oven Fried Chicken Tenders are my KFC copycat recipe!! Made in the oven, tastes like KFC, nice and crunchy but with just a fraction of the calories! These are Baked Fried Chicken Tenders are a total crowd pleaser!
Confession: I love KFC. I have it maybe three times a year. I don’t crave it regularly (thankfully) but I’d say every few months, I have the urge to splurge. And my bottom hates me for it.
I do the drive through because I’m too ashamed to risk being seen inside KFC. And though I savour every bite while I’m consuming it, I always regret it afterwards. Always. It’s heavy and excessively greasy and I don’t feel great.
And yet, there’s a repeat performance every few months.
I contemplated about the ridiculousness of craving something that makes me feel not-so-crash-hot afterwards. Then I realised – well, it’s like champers. SO much fun, so enjoyable while it’s being consumed. But the next morning? Ugh. Not so fun! (Unless you’re drinking real French champagne, in which case, you’ll be headache free! Did you know that? It’s true!!)
I’ve been on a mission to make the “best” oven baked KFC since early this year. I’ve had around 10 goes, using recipes I’ve found online and trying my own variations.
Here’s the thing that I’ve come to accept. You will never, ever be able to make “fried chicken” in the oven that tastes as good as chicken that’s been deep fried. You can make truly crispy oven baked wings, but it only works really well with wings using a very unique technique discovered by America’s Test Kitchen. (Have you tried my Truly Crispy Baked Buffalo Wings and Truly Crispy Baked Wings with Honey Garlic Sauce?)
But to make chicken with the proper thick, craggy crust that you get with KFC and Southern Fried Chicken, you need to…well, fry it. In oil. Lots of it. There needs to be enough oil so the chicken floats in it, not just a thin layer in a skillet.
So I have conceded defeat.
BUT! There’s a silver lining to every cloud! Just because an exact KFC copycat can’t be made in the oven, it doesn’t mean that you can’t make something similar!
And that’s what I have here for you today. This chicken really does taste like KFC! It’s a mash up of two genius recipes I discovered by 2 very talented bloggers.
1. The “11 Secret Herbs & Spices” from the Homemade KFC recipe by Jo from Every Nook and Cranny. I tried a whole bunch of spice mixes and I think hers is the closest!
2. The coating mixture from Carlsbad Cravings‘ Best Baked “Fried” Chicken. I think Jen’s nailed the coating ratios of flour, panko and cornmeal (polenta / yellow corn). It’s the crunchiest I have tried!
So I made a mash up of these 2 recipes with a few tweaks of my own. You know me. I have “my way” of doing things.:-)
I hope you love it! I am seriously obsessed with this and was VERY happy making it over and over and over again to get it “right” before I shared it with you! – Nagi x
PS I served these with my “go to” Honey Mustard dipping sauce. Recipe also below!
PPS One more look at how crunchy they are? YES!
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KFC Oven Baked "Fried" Chicken Tenders
Ingredients
KFC Spice Mix
- 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!)
Chicken
- 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
- 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).
Recipe Notes:
Nutrition Information:
Getting ready to try this. It looks incredible. It’s a great alternative to frying. Thanks
Haven’t tried this yet, just wondering how it can be similar to KFC with panko breadcrumbs? And they look a lil burnt in the photos (due to the panko ,no doubt. )
Hopefully the flavor is there.
😉
This was amazing. I’m addicted to homemade fried chicken but never feel great afterwards. This recipe will be my new go-to for when the craving hits. I used halved chicken breasts served in buns with lettuce and light mayo with chips, salad and the honey dipping sauce on the side. Excited for tonight’s leftovers. Thanks so much for another wonderful recipe!
Made this on top of elevated rack over baking sheet and sprayed both sides of chicken with olive oil spray. Forgot to add cornmeal but still worked out well. Also made the honey mustard dip which took this to a whole new level of tastiness.
I’m wondering if instead of cooking them directly on top of the butter and oil I could spray both sides of chicken with oil and then bake them without turning on an elevated rack placed on top of a baking sheet.
G’day Nagi and Dozer, how are you both?
Hey Nagi, I’d like to make the KFC Baked Oven Fried Chicken tender recipe.
I note one of the ingredients is cornmeal, which in ‘Note 4 describes what cornmeal is and polenta is an alternative.
I purchased Masa, am I able to use it in place of cornmeal?
I’d love to hear from you.
Sonja
Have made these twice now and a hit with all the family and healthier too! Great with homemade potato wedges and coleslaw
Just had these for dinner. We are a long way from a KFC but I’m sure your version is much nicer anyway. I used gluten free flour and breadcrumbs which turned out fine. They turned over ok but stuck a bit at the end which pulled off some of the coating.
I’m so happy to hear they worked gluten free! That’s great Abi! N x
I don’t have buttermilk and can’t get out due to an ice storm! Would this work with making buttermilk out of whole milk and vinegar instead (1T vinegar + milk to reach 1 cup)?
Hello Nagi! I haven’t made this yet but what do you think about making this with bone in thighs and if so how would you recommend adjusting the temp and time? Thanks!
Hi Nagi,
I’ve tried your KFC Fried Chicken recipe and it was delish! Saw the recommended link to this post and am keen to try baked (healthier! Lol) but was just wondering why this “KFC” spice mix is different to your Fried Chicken spice recipe? Does it taste diff when fried vs baked?
This is amazing!!! I’ve made it so many times now, it is the go to chicken recipe in our family!
As I am gluten free is have swapped out both crumbs for gf panko and rice crumbs, gf flour for dredging and the result is fantastic – yay!
A question Nagi, can you prep these the night before, ready to cook for lunch the next day?
Love your site, you and of course, Mr Dozer xxx
Oops! Wrong recipe for comment Nagi, I was thinking chicken parmigiana….. I love this recipe as well, only way to have kfc! 💕
Amazing. As all your recipes are. 🙂 Served then with the mashed potatoes and KFC gravy.
Perfect!
Hi Nagi!
If I’m making two batches of this at the same time, how should I adjust for oven temp/time?
Hi Charlie, the cook time will be as per the recipe. N x
Hi Nagi. I hadn’t made these for a while so I made them for a family get together for Mum’s 90th birthday today. A big hit! Among my Recipetineats favourites with Sticky Chinese Chicken wings, Corn Fritters, Pad See Ew and One Pot Greek Chicken. Thank you!
Thank you Nagi! This tastes better thank KFC because it’s not at all oily.
To replicate the full KFC experience I used a whole chicken which I broke down into the standard pieces (wings, breasts, drumsticks and thighs).
Wish I could give this recipe 6 stars!
Wahoo, perfect Caroline – and you know it hasn’t been sitting around being kept warm getting greasy – so much better than store bought! N x
HI Nagi,
Just wondering if your temps are for fan forced or conventional ovens. It would be great to know..
Hi Matt, when I list one temperature it is the same for all oven types. I’ll list two oven temps where required 🙂 N x
Hello Nagi!
Excited to bake these up tomorrow. My chicken is marinating until then.
Do you think these would freeze well after breading?
Thanks for all the delicious recipes!
Hi Denise, yes you can freeze after breading 🙂 N x