KFC Oven Baked "Fried" Chicken Tenders

Method11 steps

1. 1

   Step 1: Combine all the salt (½ tsp), celery salt (1 tbsp), garlic powder (2 tsp), dried thyme (½ tsp), basil, oregano, black pepper, mustard powder (1 tbsp), paprika, ginger (1 tsp) and optional cayenne in a bowl to make the spice mix.

   Uses ½ tsp salt · 1 tbsp celery salt · 2 tsp garlic powder · ½ tsp dried thyme · ½ tsp dried basil · ½ tsp dried oregano · ½ tbsp coarsely ground black pepper · 1 tbsp mustard powder

2. 2

   Step 2: Measure 1 tbsp of the fresh spice mix into a bowl or sealed bag with all the raw chicken tenderloins and buttermilk (1 cup). Mix to coat, cover and refrigerate for at least 2 hours, preferably 3 hours or overnight. Keep the remaining dry spice mix clean and separate for the coating.

   Initial refrigerated buttermilk marinade · 120 minUses 1 tbsp spice mix for marinade · All 600–700 g raw tenderloins · 1 cup buttermilk

3. 3

   Step 3: When ready to cook, preheat the oven to 200°C / 400°F.

4. 4

   Step 4: Put all the butter (2 tbsp) and measured vegetable oil (1 tbsp) on a large rimmed baking tray. Place it in the oven just until the butter melts, then remove carefully and tilt the tray to coat it evenly with the melted butter-oil mixture.

   Uses 2 tbsp unsalted butter · 1 tbsp vegetable oil

5. 5

   Step 5: Mix all the remaining clean spice mix with the flour (1 cup), panko and cornmeal (¼ cup). Divide this complete dry coating into two equal shares and put the first half into a large clean sealable bag.

   Uses All the dry spice mix remaining after the 1 tbsp draw · 1 cup plain flour · 1 cup panko breadcrumbs · ¼ cup fine yellow cornmeal

6. 6

   Step 6: Drain the chicken in a colander to remove excess marinade. Discard the spent raw-chicken buttermilk marinade; the amount clinging to the chicken is unmeasured.

   Uses All chicken pieces lifted from the marinade

7. 7

   Step 7: Add half the drained chicken to the bag with the first half of the dry coating. Seal with some air inside, shake to coat and press through the bag to help the crumbs adhere. Place these coated pieces on the prepared tray, leaving space between them.

   Uses Half of the drained chicken · The first half of the dry coating · The tray coated with all the measured melted butter and oil

8. 8

   Step 8: Put the second half of the dry coating in the bag and repeat with the remaining half of the drained chicken. Add all coated pieces to the tray in one spaced layer. Discard any unused coating that contacted raw chicken.

   Uses The first coated share on the prepared tray · The remaining half of the drained chicken · The second half of the dry coating

9. 9

   Step 9: Spray the tops of all coated pieces with cooking oil spray. Bake at 200°C / 400°F for 12 minutes.

   First chicken-tender bake · 12 minUses All the coated pieces and prepared tray fat · Oil spray for the first exposed face

10. 10

    Step 10: Turn every piece and spray the newly exposed face. Bake at 200°C / 400°F for another 8–10 minutes, checking from 8 minutes, until golden and fully cooked through to 74°C / 165°F in the thickest part. Avoid unnecessary extra baking once cooked; continue as needed for safe doneness rather than relying on colour alone.

    Finish tenders; check at 8 min · 8 minUses All the partly baked coated pieces on the tray · Oil spray for the turned face

11. 11

    Step 11: Serve the cooked chicken immediately as four portions, with the separately prepared honey-mustard dipping sauce if desired.

    Uses All cooked pieces lifted from the tray · Honey-mustard dipping sauce, prepared separately, optional for serving