KFC OVEN BAKED "FRIED" CHICKEN TENDERS
Crunchy and perfectly seasoned, it really does taste like KFC! It is a mash up of my own recipe, the "11 Secret Herbs and Spices" from the Homemade KFC recipe by Every Nook & Cranny, and the coating recipe from this Best Baked "Fried" Chicken by Carlsbad Cravings.. Marinating makes the chicken extra juicy but if you don't have time to marinate, this is still worth making! (See Note 3) PS I know it looks like a lot of salt but it's not overly salty, it's KFC level salty. Reduce salt and/or celery salt if desired.
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 40m
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : ServingSize 229 g, Calories 465 kcal, Carbohydrate 25.4 g, Protein 53.4 g, Fat 16.5 g, SaturatedFat 4.2 g, Cholesterol 145 mg, Sodium 563 mg, Fiber 2.7 g, Sugar 2.7 g, UnsaturatedFat 12.3 g
CHATTERTON OVEN BAKED KFC CHICKEN
This Chatterton Oven Baked KFC Chicken recipe will be your family go-to recipe once you make it. Gather the spices, completely cover the chicken in a ziplock bag and bake on a raised rack. Super easy. Super delicious.
Provided by Valerie Lugonja via Elyse Chatterton
Categories Main
Time 1h
Number Of Ingredients 13
Steps:
- Pat chicken completely dry inside and out (avoid washing regarding salmonella contamination concerns); remove innards and set aside
- Make a cut in skin between leg and breast; push the leg away from body and leg-joint should pop open
- Cut legs away through the joint; repeat on other leg
- Cut through middle joint of leg to separate into a thigh and a drumstick
- Find wing tip joint and cut through it; remove tips and set aside with stock bits
- Remove back piece by cutting along each side of back under where leg was, between fine bones
- Fold back piece over to expose bone joint and slice through to remove; set aside with soup stock bits
- Find base of neck with fingers; use kitchen sheers to cut off neck at base (may take two cuts) and remove aside with soup stock bits
- To remove backbone, use poultry shears to cut along each side of backbone; remove and set aside with soup stock bits
- Lay breast side down, bone side up; cut breasts in half through breastbone by holding tip of large knife on board; push back of knife down and cut or slice through breastbone
- Determine half way point in one breastbone to divide into 2 equal portions; hold tip of large knife on board, push back of knife down and cut or slice through breast producing 2 equal portions
- Repeat with second breast; set aside and note that there are now 8 similar sized pieces of chicken ready to prepare for recipe
- Preheat oven to 425; rub olive oil evenly onto each chicken piece and lightly season each piece with fine salt
- Mix all dry rub ingredients together; dredge oiled chicken well to coat
- Prepare baking sheet by covering with parchment paper and setting rack on top of sheet to enable chicken pieces to drip onto paper below
- Place dredged chicken on rack over parchment covered or foil-lined baking sheet; bake for 45 minutes until skin is golden and crisp
- Remove from oven and serve immediately
BAKED "KFC" CHICKEN
I am pretty sure that I have discovered the KFC secret recipe! It is DEAD ON! It is also baked...not fried and there isn't any skin! So you get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin! This is super easy and you are TOTALLY going to love it!
Provided by Sonnie Otto
Categories Chicken
Time 55m
Number Of Ingredients 5
Steps:
- 1. Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min. Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.
- 2. Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots
- 3. Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated. Place each piece of chicken in the pan.
- 4. Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through. ENJOY!
KENTUCKY FRIED CHICKEN
Make and share this Kentucky Fried Chicken recipe from Food.com.
Provided by JANIC412
Categories Whole Chicken
Time 1h10m
Yield 12 pieces
Number Of Ingredients 8
Steps:
- In a small bowl combine the egg and milk.
- In a separate bowl, combine the remaining four dry ingredients.
- Dip each piece of chicken into the milk mixture until fully moistened. Roll the moistened chicken into the flour mixture until completely coated.
- Pour the oil into the pressure fryer and heat over medium heat to about 400.
- In groups of 4 or 5, drop the chicken pieces into the oil and lock the lid into place. When the steam begins shooting through the pressure release, set the timer for 10 minutes.
- After 10 minutes, release the pressure according to manufacturer's instruct ions, and remove the chicken to paper towels or a metal rack to drain.
- Repeat with remaining chicken.
- TIDBIT: If you prefer not to use MSG, you may substitute an additional 1/2 TBS. of salt. Be aware however that using MSG produces the best clone of KFC's fried chicken.
Nutrition Facts : Calories 1237.2, Fat 122.7, SaturatedFat 18.5, Cholesterol 78.7, Sodium 855.2, Carbohydrate 18.1, Fiber 0.7, Sugar 0.1, Protein 18.3
COLONEL SANDER'S KENTUCKY FRIED CHICKEN
While I'm not claiming it tastes just like the KFC recipe, this is truly an AWESOME recipe for fried chicken!! My mom has been making this since I was a wee little one, and I still absolutely LOVE it! My whole family really enjoys this chicken. The ingredients are a little different, but don't let that scare you. Make it once, and you'll be hooked! Prep. time includes refrigeration time.
Provided by Manda
Categories Chicken
Time 4h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl, combine first 6 ingredients and stir until smooth, thick paste is formed.
- Spread evenly over chicken.
- Place coated chicken in large bowl, cover tightly, and refrigerate for at least 2 hours.
- Pour oil in large, heavy skillet or deep fryer to at least a 3-inch depth, and heat to 425 degrees.
- Meanwhile, place soda water in bowl, and dry pancake mix in a seperate bowl.
- Place chicken in soda, then dredge with pancake mix.
- Set aside to dry a few min.
- Fry a few pieces at a time uintil browned (about 5 minutes), and place on large baking sheet.
- Bake, uncovered, for 30 minutes at 350 degrees.
MAN CATCHING FRIED CHICKEN
Spicy, savory and super satisfying, Leah's dish had us at hello! With a name like this, we figured it had to be good... and we sure weren't disappointed. Heat things up and give this chicken a fry. Check out more of our delicious chicken recipes!
Provided by Leah Stacey
Categories Chicken
Number Of Ingredients 7
Steps:
- 1. * If you can't find Kentucky Kernel seasoned flour at the store then you are welcome to use 3 cups of self rising flour seasoned with salt and pepper* (don't worry about adding the baking powder if your using self rising flour.) I buy my KK seasoning at Walmart but you can always order it online @ Amazon or hodgsonmill.com.
- 2. Wash the chicken and set a side
- 3. In a large bowl beat the eggs.
- 4. Pour the buttermilk into a 9x13 glass baking dish and add the eggs and mix together
- 5. Place the chicken into the buttermilk and egg mixture and let marinate at least an hour. (you can also cover it and let it sit overnight in the fridge)
- 6. Mix the 1TBL baking powder together with the seasoned flour. Roll the chicken pieces one at a time in the flour and place in the skillet or fryer. Put at many pieces in the skillet or fryer that will fit without crowding. Fry until golden brown. If your frying in a skillet then it's 7-8 minutes on each side or in a fry daddy @ 360 degrees for about 15 min.
KFC ORIGINAL RECIPE CHICKEN (COPYCAT)
My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken at home. Yields 8-10 pieces whole fried chicken, or up to 16 drumsticks. For a bulk mix seasoning for quick and easy breading, use Recipe #453973. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Provided by The Spice Guru
Categories Chicken
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED.
- RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE).
- MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container; BREAK up any clumps (and nonfat milk granules) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined.
- REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
- ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
- CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
- FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure).
- MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
- REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary.
- SERVE and enjoy!
Nutrition Facts : Calories 438.1, Fat 13.2, SaturatedFat 3.6, Cholesterol 54.1, Sodium 2701.2, Carbohydrate 55.3, Fiber 3.4, Sugar 2, Protein 23.5
KENTUCKY FRIED CHICKEN SEASONING MIX
Make and share this Kentucky Fried Chicken Seasoning Mix recipe from Food.com.
Provided by Kat2355
Categories Chicken
Time 50m
Yield 3 cups (slightly less)
Number Of Ingredients 10
Steps:
- Mix all together.
- Take pieces of chicken and dip in slightly beaten raw egg.
- Roll in spices.
- Fry chicken in oil.
- Bake in foil,metal or glass pan in a 350F degrees oven for 45 minutes.
KENTUCKY BAKED CHICKEN
Taken from 'Tesco' magazine - each serving contains 340 calories/2 g sugar/15 g fats/3 g saturates/0.8 salt
Provided by McCarthy
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the buttermilk with the lemon rind, garlic, celery salt, pepper, paprika, mustard and herbs. Mix well, pour over chicken. Marinate for 3 hours or overnight.
- Preheat the oven to Gas 7/220C.
- Place the flour on a plate, remove the chicken from the marinade and roll the pieces in the flour. Place the drumsticks on a lightly oiled baking tray and spray with a little oil. Roast for 15 minutes in the oven then spray again with a little more oil.
- Cook for a further 15-20 minutes until the chicken is golden and no longer pink in the centre. Serve with oven chips and ketchup.
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