Name: Homemade Kfc Chicken In The Oven
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1/2 tsp (3 ml) salt; 1 tbsp (15 ml) celery salt; 2 tsp (10 ml) garlic powder; 1/2 tsp (3 ml) dried thyme; 1/2 tsp (3 ml) dried basil; 1/2 tsp (3 ml) dried oregano; 1/2 tbsp (8 ml) coarsely ground black pepper; 1 tbsp (15 ml) mustard powder; 2 tbsp (30 ml) paprika (not smoked, use sweet or plain); 1 tsp (5 ml) ground ginger; 1 tsp (5 ml) cayenne pepper or ground pure chili (optional – for KFC “Zinger” flavour!); 2 – 1.4 lb (771 g) / 600 – 700 g chicken tenderloin (10 – 12 pieces); 1 cup (240 ml) buttermilk OR 1/3 cup (80 ml) plain yoghurt + 2/3 cup (160 ml) milk; 1 cup (240 ml) flour; 1 cup (240 ml) panko breadcrumbs; 1/4 cup (60 ml) cornmeal; 2 tbsp (30 ml) butter (unsalted); 1 tbsp (15 ml) vegetable or canola oil; Oil spray

Description

Learn how to make delicious homemade KFC chicken in the oven with this easy recipe. Crispy, flavorful, and finger-licking good! Perfect for a family meal.

Ingredients

1/2 tsp (3 ml) salt
1 tbsp (15 ml) celery salt
2 tsp (10 ml) garlic powder
1/2 tsp (3 ml) dried thyme
1/2 tsp (3 ml) dried basil
1/2 tsp (3 ml) dried oregano
1/2 tbsp (8 ml) coarsely ground black pepper
1 tbsp (15 ml) mustard powder
2 tbsp (30 ml) paprika (not smoked, use sweet or plain)
1 tsp (5 ml) ground ginger
1 tsp (5 ml) cayenne pepper or ground pure chili (optional – for KFC “Zinger” flavour!)
2 – 1.4 lb (771 g) / 600 – 700 g chicken tenderloin (10 – 12 pieces)
1 cup (240 ml) buttermilk OR 1/3 cup (80 ml) plain yoghurt + 2/3 cup (160 ml) milk
1 cup (240 ml) flour
1 cup (240 ml) panko breadcrumbs
1/4 cup (60 ml) cornmeal
2 tbsp (30 ml) butter (unsalted)
1 tbsp (15 ml) vegetable or canola oil
Oil spray

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Instructions

Blend the spice mixture in a bowl.
In a ziplock bag, combine 1 tablespoon of the spice mix with the chicken and buttermilk. Allow it to marinate for a minimum of 2 hours, ideally for 3 hours, or best, leave it overnight.
Set your oven to 400°F (200°C) to preheat.
Place butter and oil on a large baking sheet with edges. Heat in the oven briefly until the butter is just melted, then tilt the tray to evenly coat it with the butter and oil.
Mix the remaining spice mixture with flour, panko, and cornmeal in a bowl. Transfer half of this mixture into a large ziplock bag.
Use a colander to remove excess marinade from the chicken.
Put half of the chicken into the ziplock bag, expel the air to puff it up like a balloon, and shake it to coat the chicken thoroughly with the mix. Firmly press the coating onto the chicken through the bag and then place the chicken onto the baking sheet.
Add the rest of the coating mixture to the ziplock bag and repeat the coating process with the remaining chicken pieces.
Spray the tops with oil and place the tray in the oven. Cook for 12 minutes, then flip, spray again, and bake for another 8 to 10 minutes until golden brown. Ensure you don’t bake for more than 25 minutes to prevent the chicken from drying out.
Enjoy with a dipping sauce of your choice; Honey Mustard Sauce is a great option.

Notes

Use whole wheat or almond flour for a healthier option with a nutty flavor and extra nutrients.
Add more cayenne pepper or hot sauce for a spicier kick in the marinade.
For extra crispy coating, double coat the chicken by dipping it in buttermilk and flour mixtures before baking.