KFC Style Fried Chicken Tenders
I am pretty sure that I have discovered the KFC secret recipe It is DEAD ON It is also baked not fried and there isnt 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
I am pretty sure that I have discovered the KFC secret recipe It is DEAD ON It is also baked not fried and there isnt 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
- Carbohydrate 29.2586025 g
- Cholesterol 96.13964365 mg
- Fat 13.368843847 g
- Fiber 1.42507503390312 g
- Protein 30.34062455825 g
- Saturated Fat 7.71085370525 g
- Serving Size 1 1 Serving (795g)
- Sodium 243928.696977514 mg
- Sugar 27.8335274660969 g
- Trans Fat 1.31186120525 g
- Calories 366 calories
Step-by-step
- 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.
- Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
- 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.
- Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through and golden brown on the outside.
- ENJOY!
Home cooks frequently crowd poultry in a baking dish, trapping moisture and producing pale, rubbery surfaces instead of a crisp exterior. Achieving the right texture without deep frying requires managing moisture and utilizing high heat. Soaking boneless breast strips in dairy for twenty to thirty minutes neutralizes gamey notes and helps the flour adhere uniformly. Preheat the oven to 400 degrees Fahrenheit to ensure the fat in the pan renders properly upon contact.
Melt a half stick of butter directly in a nine-by-thirteen-inch pan before arranging the breaded meat. The hot fat fries the bottom crust directly on the metal surface. Cook the strips for twenty minutes, then flip each piece individually using tongs. Continue baking for another twenty minutes until the coating turns deep golden brown and the internal juices run clear.
Spiced breading blends incorporating paprika and seasoned salt mimic traditional southern seasoning profiles originally popularized by roadside commissaries and commercial fryers across the American South. Substitute regular milk with buttermilk if higher acidity is desired to further tenderize the protein fibers during the initial soak.
