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:
Loved these! Better than KFC.
Will definitely make again.
Wahoo!
Frankly I’m disappointed!! I thought I had a few pieces left and was eyeing them up for my lunch tomorrow (cook’s privilege!), but everyone loved this so much they demolished the lot!! So so SO good Nagi!! You are now a household name in our home!! The only 2 things I’ll change next time is to use buttermilk (I tried your yogurt & milk combo as that’s what I already had), and maybe just a smidge less celery salt. DELICIOUS!!!
Hi this recipe looks delicious!
I’m from uk and the celery salt I have is made with sea salt which is stronger than regular salt, so just wandered which celery salt you used? Many thanks 🙂
Hi Charlie, I ususally use Masterfoods celery salt – N x
Hey Nagi
Had to test this one out with our new Air Fryer…turned out perfectly juicy and full of flavour 🙂
Hi for the non marinated version, do I just dredge the chicken in egg, drain and add the spice mix and flour in a zip lock bag with the chicken?
Hi Dee, yes that’s correct, love to know what you think once you try it!
Hi Naji, I have a conventional electric oven should I turn the oven up to 425? No fans.
Hi Judy, yes 425F ☺️
Loved the flavour of these. I used 1.1kg of chicken tenderloins and there was plenty of crumb mixture for that amount of meat. I made half the crumb mixture as per recipe and half with cornflour in place of the regular flour and gluten free breadcrumbs for the gluten free person in the house, the great spice blend helped to mask the cornflour! Everyone loved these. I served them with your wonderful oven baked rice and veggies recipe. Thanks for another lovely recipe Nagi
Sounds like you nailed it Suzie 👏👏
Finger lickin good….homemade yet tastes like kfc….but homemade and no sweat ….loved it. Thank you. I did thighs and drum stix as all i had but skinnec and continued as u were…yum!
Do you need to take the skin off of drumsticks for this recipe to work?
Nothing beats homemade!!
When you say spray with oil, do you use a spray like Pam?
I have the same question
These are amazing!!! I will be making them again. Thank you!
Hi Nagi
I’d like to say thank you for your wonderful recipes.
I love reading your commentary leading up to your recipe as I find you refreshingly candid and ‘real’; that’s the Aussie come out. I also love the fact you include Dozer in your website photos 😀
Thank you for the recipe, dad and I have been trying to make home-made KFC and the recipes we’ve used have not been that nice. You actually clarified the type of paprika as well which I appreciate too, as a lot of the recipes we’ve been looking at don’t advise you whether it’s sweet or smoked paprika.
Your recipe sounds very interesting. Interesting enough for me to have another crack at making home-made KFC
I was thinking of using a deep-fryer instead of oven baked; would that work with your recipe? If so, how long would you suggest I cook the chook pieces?
Hi Nagi!
Hello from Vancouver, Canada! I’m a huge fan of your recipes! I’ve made your delicious puff pastry appetizers with ham and cheese, and now everyone hopes I bring them for our monthly movie night with friends! Im hoping to do a big bbq feast this summer, and I wonder if this recipe would work for drumsticks and thighs… Could you please advise on cooking times? Thanks a million Nagi!
Greetings from across the ditch in NZ! 🙂
Just wondering how long you’d recommend baking chicken nibbles (split wings) using this coating? Was thinking of doing on a rack over a tray at 220C for 15 mins, checking the juices are clear, otherwise baking for a further 5-8 mins.
Any help appreciated!
Ooh yes!!! By split wings, do you mean the wings cut into drumettes and the wingettes? If so, I’d still do them closer to 45 minutes to get them super tender and juicy inside!
That’s the one – always different names for them 🙂
Thanks, I’ll let you know how they go!
Hi Nagi,
I’ve been using your recipe for KFC style chicken for some time now and it’s always a success. I use boneless chicken thighs, leaving the skin on, and it is spot on for the KFC flavours. A massive hit in our house. Don’t feel so guilty either as it’s baked in the oven. Tastes great, lovely crispy texture, so a big thumbs up for this recipe. Thank you!
That’s so great to hear Cathy! Thanks for letting me know – N x ❤️
Hi Nagi,
I’m making these right now for a family gathering and didn’t read the instructions thoroughly enough so I accidentally put all the spice mix in with the chicken to marinate (which it’s doing right now). What should I do?
Hi Maureen! Just proceed with the recipe as is, it won’t be quite as seasoned as per recipe but will still be tasty! 🙂
Thanks for getting back so quickly! It was a huge hit and everyone loved it. 😉
That’s so great to hear Maureen! Thanks for letting me know! N x ❤️
Love ur site! Thanx for being so amazing!
Thanks Robb! 🙂
Hi!
Love your recipes and photography.
Can I know how do you calculate and generation the Nutrition Facts?
Thanks,
Mei
I use a calculator called Nutritionix 🙂 N x
Thanks so much for this recipe Nagi, my two teenage boys and I love it. However I find it a bit too salty (no such problem for the teenagers, no surprises there). Should I reduce the salt or the celery salt?
Hi Melinda! So pleased you enjoyed this 🙂 Yes reduce the salt if you want to reduce the saltiness. I know it sounds like a lot but of salt but I always found that the amount that actually ends up on and marinated into the chicken is less than what the recipe calls for. But definitely adjust to your taste – this is KFC level saltiness! N x
Although this tasted good, it didn’t taste like KFC at all. A bit disappointing.
I’m sorry to hear you didn’t think this tastes like KFC, I really think it does!!
Hey Nagi! I found that the top of the chicken came out crispy but the bottom was a tad soggy. My oven is pretty strong and fan-forced. Too much oil?? (I’m pretty sure I was precise at following the recipe). Or oil not hot enough?? The flavours were absolutely AMAZING. If I can get the bottom to crisp up as well then I will die a happy woman!
Just turn over the pieces of chicken 1/2 way thru the baking time! That crisps up ALL the chicken,..not just the too! My g’daughter thought it was KFC!!! Kids are hard to trick!! Lol
And you turned them???? 🙂 N xx
Yeah turned them halfway thru
If i use bone in mixed chicken pieces how long should i bake for? Would it work better if i leave the skin on?
This recipe looks great can’t wait to try instructions are so precise! Thank you so much ?
Hi Nazneen! The recipe is a bit different using bone in larger pieces, they take longer to cook and because they are thicker, they need to be marinated to get flavour into the flesh 🙂 I will share a recipe for bone-in KFC soon!