KFC Oven Baked "Fried" Chicken Tenders

Name: KFC Oven Baked "Fried" Chicken Tenders
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 tsp Salt; 1 tbsp Celery salt (or 3/4 tbsp ordinary salt if unavailable); 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 (optional for KFC "Zinger" flavour); 600 - 700 g / 1.2 - 1.4 lb Chicken tenderloin (10–12 pieces; can substitute breast or small thigh fillets); 1 cup Buttermilk (or 1/3 cup plain yoghurt + 2/3 cup milk); 1 cup Flour; 1 cup Panko breadcrumbs; 1/4 cup Cornmeal (optional; adds extra crunch); 2 tbsp Butter (unsalted); 1 tbsp Vegetable or canola oil; Oil spray

Crunchy and perfectly seasoned chicken tenders that taste remarkably like KFC. This recipe combines my personal twist, the "11 Secret Herbs and Spices" from the Homemade KFC recipe, and a coating technique inspired by Best Baked "Fried" Chicken. Marinating makes the chicken extra juicy, though it still works well without marination. Salt levels are balanced to match classic KFC flavor, but you can adjust to taste.

Cuisine	American
Category	Chicken
Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes
Servings	4 servings
Difficulty	Medium
Published	8/18/2025

Instructions

1
Combine all ingredients for the Spice Mix in a bowl.
2
Reserve 1 tbsp of Spice Mix and place in a ziplock bag with the chicken and buttermilk. Marinate for at least 2 hours, preferably longer.
3
Preheat oven to 400°F / 200°C.
4
Place butter and oil on a large rimmed baking tray. Heat in the oven for a few minutes until butter melts, then tilt the tray to coat evenly.
5
Combine remaining Spice Mix, flour, panko, and cornmeal. Split half into a ziplock bag.
6
Drain chicken from excess marinade. Place half into the ziplock bag, seal with air, shake to coat, pressing the mixture firmly onto the chicken. Transfer to tray.
7
Repeat coating with remaining chicken and mixture.
8
Spray coated chicken with oil. Bake for 12 minutes, turn, spray again, and bake for another 8–10 minutes until golden. Do not exceed 25 minutes to avoid drying.
9
Serve with your favorite dipping sauce such as Honey Mustard.

Nutrition Information

Calories	465
Protein	53.4g
Carbohydrates	25.4g
Total Fat	16.5g
Saturated Fat	4.2g
Polyunsaturated Fat	12.3g
Monounsaturated Fat	0g
Trans Fat	0g
Cholesterol	145mg
Sodium	563mg
Potassium	0mg
Fiber	2.7g
Sugar	2.7g
Vitamin A	0IU
Vitamin C	0mg
Calcium	0mg
Iron	0mg

Recipe Notes

Celery salt is common in America but less known elsewhere. Substitute with ordinary salt if unavailable. Homemade option: bake celery leaves, crumble and mix with equal salt.
Chicken can be substituted with breast strips or small boneless thigh fillets (~100g / 3.5 oz each). Other cuts work if they cook in 20–25 minutes.
If no time for marination, coat chicken with 1–2 eggs mixed with 1 tbsp Spice Mix, then follow coating instructions.
Cornmeal adds extra crunch; optional. Polenta is a related product but not identical.
A small amount of oil prevents butter from browning too much.
The crust will not be as thick and craggy as deep-fried KFC, but texture and taste are very close.
Honey Mustard Dipping Sauce: mix equal parts Dijon mustard, mayonnaise, and honey, season with salt and pepper.

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