KFC Oven Baked "Fried" Chicken Tenders

• Meat

  • 1 1/4 lb Chicken tenderloin

• Produce

  • 1/2 tsp Basil, dried
  • 2 tsp Garlic powder
  • 1 tsp Ginger, ground
  • 1/2 tsp Oregano, dried
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 1 tsp Cayenne pepper or ground pure chili

• Condiments

  • 1 tbsp Mustard powder

• Baking & Spices

  • 1/2 tbsp Black pepper, coarsely ground
  • 1 tbsp Celery salt
  • 1/4 cup Cornmeal
  • 1 cup Flour
  • 2 tbsp Paprika
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Oil spray
  • 1 tbsp Vegetable or canola oil

• Bread & Baked Goods

  • 1 cup Panko breadcrumbs

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Buttermilk

Found on recipetineats.com

Description

Ingredients

• ½ tsp salt
• 1 tbsp celery salt (Note 1)
• 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 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!)
• 1.2 - 1.4 lb / 600 - 700 g chicken tenderloin (10 - 12 pieces) (Note 2)
• 1 cup buttermilk OR ⅓ cup plain yoghurt + ⅔ cup milk (Note 3)
• 1 cup flour
• 1 cup panko breadcrumbs
• ¼ cup cornmeal (Note 4)
• 2 tbsp butter (unsalted)
• 1 tbsp vegetable or canola oil
• Oil spray

Directions

• 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.
• 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. Dont bake more than 25 minutes, otherwise the chicken will dry out!
• Serve with your favourite dipping sauce. I used Honey Mustard Sauce (Note 7).

Nutrition