This is, hands down, a family favorite! Everytime I make this everyone goes nuts! I have actually made it a lot easy! It is super easy, so it is easy for big groups! I made it for our little family. Then I made it for the weekly Lindstrom gathering at my in-laws house, which usually includes about 20-25 people. Then, because it was such a huge hit there, we suggested to Jake & Tyler (cousin), whom are both working on their "Citizenship in the Community" merit badge for scouts, that this would be a great dinner idea for the Ronald McDonald House in SLC. A few days later, we were on our way up there. Salad, bread, corn, mashed potatoes & gravy and this chicken were all on the menu. The boys worked their little hineys off and we served nearly 50 people! We cooked 4 big bags of chicken tenderloin strips, about 100 strips in all, and we knew the meal was a success when there was only 1 piece of chicken left and a lot of happy faces! :)
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!
ENJOY!
{Baked Fried Chicken}
Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika
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.
ENJOY!
405 comments:
«Oldest ‹Older 201 – 400 of 405 Newer› Newest»Thanks so much for sharing this recipe!!! My husband LOVES KFC so I am excited to make this! I found you on Pinterest and am a new follower!! :D
~Jackie @ www.paintoverlaundry.com
made this tonight, looked great and was crispy but DID NOT taste anything like KFC,very little flavour at all, everyone dissappointed
So good...but FYI, the secret ingredient in KFCs chicken breading is instant mashed potatoe flakes.
WOW! These really look delicious, but after reading all the reviews...or most of them, it seems the chicken does not get crispy and that is what we're going for, right? Crispy, tasty chicken...And you have to keep adding butter? Why not just fry them and call it a day!! JMO :)
I made this tonight.. it was a hit, we had some company over and they loved it.. I couldn't keep it from sticking...try maybe more butter next time.. thank you for this ...
Fixed this ..it was awesome...does taste and look like KFC...was very crispy...only thing I always use meal instead of flour for a crispier taste...thx !!!
Made this last night...was delicious and crispy...only thing,I always use meal instead of flour for a cripier taste..thx !!
can't wait to try this! thanks
Made these today after seeing it on Pinterest, came out very soggy. After reading comments about the sogginess, I was hesitant on making these, however they are very yummy and moist. Next time I think I will omit the butter and only put some cooking spray on the bottom. Sure wish they had turned out like they did in the picture!
I am going to try this recipe tonight. My husband and I are making dinner for a couple who just had a baby, so I hope it turns out great! I wonder how it would taste if a little corn meal was in the mixture. Well, I'll try this first and see how it works!
I made this for dinner tonight and it was delicious. I followed the recipe exactly and it turned out perfect. And it does taste a lot like KFC's original recipe. My family loved it!
what does "T" stand for when referring to the season all...tablespoon?
It worked! This was a big hit! After the first batch, I added egg to the milk so the crisp would hold better! '
LOVE IT! Now we are going to try it on pork!
Looks absolutely delicious. Gonna try for sure. Thanks for the recipe.
Made your recipe and it was so delicious! Best of all it allowed me to have "fried" chicken without having to deal with my archnemesis frying. http://domesticallychallengedgrrl.blogspot.com/2012/07/crazy-cooking-challenge-half-fried.html
Yummy! I had 1 lb of tenders and I halved all the ingredients but still had a bunch of flour left over, so next time may do 1/3 if I only have a lb of chicken! :o) I used a metal cookie sheet with sides and it turned out great. Not crunchy crunchy, but browned and crispy and yummy. I may also try half panko/half flour to see if that ups the crunch factor! Thanks for sharing a great recipe!
fried chicken happens to me one of my specialties, whether it's in the oven or on top of the stove. I can already see what most of the problem is with some of the poster who state " chicken didn't brown and get crispy". The most simplest resolve is usually the one we never think about. Humidity and altitude and what temp you have your oven. Believe it or not those two things will change everything. Secondly, if you are using a low fat butter, it will also change in the heating process and breakdown differently. NEVER second coat your chicken if you are oven cooking it. Chemistry in cooking in different regions of the states, and world, really make a huge difference. For those people who are in the more higher altitudes.. try using more clap type of cookware, those people who live in humid ( rainy areas) use more of a Glassware. Hot and dry weather, use your metal pans. This is just some FYI info for you.
I made these tonight. Very easy to make and delicious. Will definitely make again. Thanks for sharing the recipe.
Just made the baked chicken. Followed the recipe and it came out terrific!!! Definitely a keeper. :-)
Elaine
I found this off of pinterest & I made it with chicken thighs for dinner tonight. They were so good. I changed the spices & I will definitely make it again. Thanks for the tips.
Found this recipe on Pinterest. Definitely going to try it tonight. Love that I don't have to go out and buy anything for it since the recipe only includes stuff that is in pretty much every kitchen already :)
Made this for dinner tonight and it was FANTASTIC! Super easy and delicious. Thank you!
made this for supper . One granddaughter ate 3-4 pieces and requested to be brought to family get togethers. No comment from other granddaughter, but she ate her entire piece. I think I would like it with a little more kick, but that is me.
I made this a couple of nights ago and my very picky, fried chicken loving husband LOVED them! He has requested that I make them tomorrow night as well! Mine were not quite as crispy as your look but were a beautiful golden brown and tasted very good!
I read every single comment, and I'm excited to try this recipe.
REQUEST: Next time you make this chicken can you have someone video tape you doing it so we can all see what you are doing and how it turns out? I think it would be a major help and they are always fun to watch!
I'm wondering if some of you who are having the 'soggy" issues are using margerine, not butter. You might also try panko instead of flour and if its not flavorful enough for you, add a little salt to the milk and brine the pieces overnight.
Found this on pinterest and tried it last night...it was goooood...REALLY good! After reading the comments I made some adjustments. I left out the regular salt & used unsalted butter (hubby doesn't like salty). I double dipped (soaked in milk, then coated, quick dip in milk & another coating). Had them all done before melting the butter so the butter would stay hot (it was crackling). Baked at 425 for approx 15 mins on each side. Oh, and I baked on my Demarle at Home Flexipat and Perforated Baking Sheet (it's kind of like a cookie sheet, only way better, lol). I'm posting this recipe on my cooking consultant page...I'll link to you! Thanks for giving me a new quick and easy go-to recipe that the whole family loves!
I've been wanting to fix this chicken, especially after reading all the comments, so I fixed it tonight and it turned out great and looked just like the picture! I've been cooking for 42 years and just want to add why I think it turns out for some people but doesn't turn out for others. I think one of the big things is the oven temperature. If your oven doesn't heat like it's supposed to and you notice that you have to cook other foods longer than what the recipe calls for, then this is definitely a problem for foods to turn out right.
I did not have McCormick's Season All, and had run out of Lawry's Seasoned Salt. (which I normally keep) I had an older container of Kroger brand seasoned salt and even though I knew it wouldn't be as good, I used it anyway because I just didn't want to wait til I could go to the grocery store.
First, I soaked the chicken pieces in milk for 30 minutes, then drained each piece before I put it in my gallon bag of seasonings. For about 2 lbs of chicken tenders, I used the 1 cup all purpose flour (NOT self rising), 1 Tb. seasoned salt, a few dashes of black pepper, a couple dashes of white pepper, and 2 tsps. of Hungarian paprika (which is all I had) I did not add the 1/2 tsp salt like the recipe says because I don't like things too salty. I also added a few dashes of Accent. I made sure each spot on that chicken was coated.
In the meantime, I had already heated the oven to 400, and had the butter melting in a big cookie sheet/pan with sides that are about 5/8" tall. I waited til the butter was melted and good and hot, before placing the pieces on top of the melted butter. I made sure not 1 spot on that pan was dry. I would NOT use less butter. You need the butter to help it get crispy. I did not even open my oven door once the first 20 minutes to check on it because I have always heard that opening the oven door even once takes 10 degrees away from the heat. After my timer went off after 20 mins, I quickly took the pan out, closed the oven door (so heat wouldn't escape) and turned each piece of chicken over. The bottoms were browned and wet with butter (which is good). I also thought 40 mins (20 on each side)would make the chicken dry, but it didn't! I kept it in the oven another 20 minutes and it looked great! (and tasted great) I forgot to say that I added about 1-2 TB of Panko to the flour mixture but don't think it's necessary. Yesterday I had fixed sliced potatoes in the oven with butter (no flour) and they were crisp.(put spices & cheese on each slice)
The family I'm staying with right now loved every bite and kept wanting more. The boys are ages 9, 10, 13, 21 and of course the parents and I loved it too. I fixed macaroni and cheese, and green beans with the chicken. They all LOVE chicken anyway, so I knew they'd like it. I purposely didn't mention the fact some compare the recipe to KFC, but the 9 yr old said, "This is kind of like KFC's chicken". (which they love!)
I know this will be even better next time because I'll buy the Season All. I also figured out why cooking the chicken in an iron skillet worked well for some. It's because an iron skillet gets really hot!
This was a quick meal!
Found this on pinterest and made it tonight with 4 whole breasts. Made it just like the receipe said and it was AMAZING! My whole family LOVED it. Thank you!
This is wonderful, nuff said. Thanks
I made these last night for dinner and they were amazing!!! I had never soaked chicken in milk before. This was seriously the moistest chicken I have EVER made. I'm so happy to have found this on pinterest. Thank you!!
This is the second time in a week we have had this chicken. I put a little less butter then what it called for and varied the cook time. We made it with chicken breast cut into tenders. And then put it under the broiler for a few minutes. I think this may be a new weekly meal for my family. Even my picky eater loves it!
I just made this for my family tonight, and it turned out just fine. I wouldn't say it was super crispy, but it was fairly crispy and very moist. I believe the trick is to make sure the pan (I used a metal pan) is preheated along with whatever you are going to use in the pan (butter or oil - I used EVOO, just enough to cover the bottom of the pan), just like if you were doing it on the stovetop, and don't crowd the pieces in the pan. This was a big hit with my hubby and my two toddlers. Fight the good fight - this recipe can work well!
I just made this for dinner and it was a HUGE hit! I can't believe how moist the chicken was. I didn't add the 1/2t of salt and thought it was still too salty. I'd also cut down the pepper next time. I'm going to make this in a big batch to freeze.
Oh and I didn't have any problems with my coating being crispy and I only used cooking spray, no butter.
Thanks for sharing this recipe! It wasn't so crispy but it's big in taste :)
I tried your receipe last night. It was delicious! Thanks so much for posting it. :)
Have you ever made these and frozen them? I am wondering how they would turn out frozen and reheated in the toaster oven...
I haven't tried freezing them, but it seems to me that it would work! What a great idea! Let me know if you do it and how it turns out!
I have a similar version that is just as good - in a large zip loc bag add 1 cup flour and add 2 T montreal steak seasoning, mix well. Take any kind of chicken pieces - boneless, drumsticks, etc. wet with water, place in bag and coat well. Bake at 400 degrees in a 9x13 baking sheet lined with reynolds non stick foil for 30 - 40 minutes turning once.
Another person who found this on Pinterest. Am looking forward to trying it out. Read all the comments, and no one mentioned what, if any, 'splatter factor' in the oven was. It's hard to imagine butter in 400-degrees not splattering while cooking chicken.
I must have done something wrong too. the coating is just not staying on and it is not crispy at all!
I made this and my family loved it. I added about a table spoon of Italian seasoning it it was so good. Cant wait to make it agion. This will be a monthly meal.
Made these last night and they were great! This will now be my go to recipe for chicken tenders!!
Wow! I think I'll ask my hubby to go pick up some chicken breasts so I can make this for supper tonight!
we LOVE this recipe. we make it weekly. the only thing we do differently is adding lemon to the milk soak to make a mock buttermilk.
This looks amazing! I'm going to try them tonight for dinner. Hope the Husband approves! How many chicken tenders do you use? And does it make a difference if the chicken is frozen or fresh? Thanks!
Sarah, I used a varied amount all of the time, which is why I didn't really put an amount on here. The mixture will do quite a few. Maybe 15-20 tenders per batch of mix?
You want the chicken to be thawed when you mix it. I almost always use the frozen ones, thaw them, toss them in the milk and then prepare them. If you are worried about the seasoning staying on the chicken you can go from milk to dipping in a beaten egg and then into the mix.
For everyone else. I have only had the seasoning fall off the chicken once, but it seems there are a few of you with that problem. Try going from milk to egg. If you want it more crunchy you can try panko bread crumbs instead of the flour. I did this the other night. If you do, BE SURE to take out the extra salt. It made it a bit too salty. I will work on getting a post up with these revisions, and extra pictures! Sound good?! :) Thanks for all of the input you guys! You are the best!
Just finished making this, THANKS!!!! oh man it looks so good. Better and healthier than my fried! AWESOME!
I am making this now and my only problem so far is the chicken sticking to my pan when i flipped it. so the breading on one side is gone. :( will let you know how it tastes after dinner!
Turned out great! Chicken was a lil dry though. Will definitely make again.
I made these last week for dinner and my kids found them to have to much of a pepper taste. This week I made them without the pepper and my kids loved them. Great recipe I have made them twice both times they came out crispy.
I tried this using Lawry's Seasoning Salt (I didn't use any extra salt like the recipe called for) and it turned out halfway good. The coating nearly all came off which was disappointing BUT...it sure did taste like KFC! My husband was impressed with that and so was I. Am going to try it again...but I'm going to fry it this time rather than baking it.
Well I hate to say that mine definitely didn't turn out crispy either and was pretty dry... BUT I hadn't gone through the comments prior to cooking soo there's a good chance my butter wasn't hot enough. The flavor is definitely there and my husband still cleaned his plate &&mine so I plan on trying again! Maybe you could edit the recipe up top to note that the butter needs to be really hot for those of us that don't read thru the comments before trying? Thanks for posting!! Found on pinterest :)
Im trying this tonight. Looks very good! After reading some comments im little nervous about trying it but Im willing to give it a try. Ill let you know how it turns out!
I made these last night & turned out just like the picture!! They were wonderful & my whole family loved them!! They didnt taste like kfc chicken but did have a great flavor. not soggy at all! Thank you so much for sharing & I will definatly make again!! :)
I made this tonight and it is sooo lovely!
I have linked to this post on my blog http://boysandchickens.wordpress.com/2012/09/13/in-the-kitchen-baked-kfc/
I noticed some comments asking what seasoning to use in the UK and I found Schwartz do a 'season all' and it worked really well
Thank you!
I made this tonight and hubby not only went back for seconds, he went back for thirds! Since I used tenderloins, I just baked 15 minutes per side. They weren't crispy, but as someone else pointed out, original KFC isn't crispy. I also lined my metal 13 x 9 pan with Reynolds release foil to make clean up easy. Those were the only changes I made to the directions. This will definitely become a regular in our house!!!
Well, I tried this and I've got to say I'm extremely disappointed. I followed the directions exactly and it didn't turn out at all. And it didn't look ANYTHING like the picture. Ugh.
My experience exactly. So disappointed.
I made it tonight it was awesome I did olive oil on the pan and last 5 mins up te temp to 500 crispy goodness
Found this recipe on Pinterest and I've made it twice now. My family loves it! Thank you for sharing!
I'm so sorry about the disappointment you guys! I have no idea why this recipe is hit and miss with some of you!
This is the recipe I have used every time and it turns out great. I will say that I am working on a couple of revisions and step by step pictures for this recipe! I will post it at some point next week and link to it here!
Tried this tonight. My husband is out -of-town and I use my girls (almost 4 and 6) as guinea pigs for my new recipes. They groaned when they found out we were having chicken. They both ate it without any complaint, though! That is a sign of approval. :) Mine didn't turn out super crispy, but they weren't soggy, either. The chicken was nice and moist and the breading flavorful. If I didn't make it myself I would have sworn it was fried. It had a nice golden color. Very tasty. This will go into our meal rotation, as I am sure the hubby will like it.
Mine is in the oven now! My daughter is allergic to dairy so used blue bonnet light stick butter because it doesn't contain milk and used soy milk to soak! Smells great and is looking good!
Just made this, very yummy. Thank you for sharing the recipe!
M gonna try this too. It looks yummy! Can u tell me a substitute for season All? M afraid I it's not available here. Also the quantities u have mentioned for the ingredients is appropriate for how many pieces of chicken tenders? Kindly reply
M gonna try this. It looks yummy! Can u tell me a substitute for season All? M afraid I won't find it here. Also the quantities u have mentioned for ingredients is appropriate for how many pieces of chiken tenders? Kindly reply
Made this for the first time tonight, and will definitely make again. Didn't turn out overly crispy or pretty like yours, but they tasted good, and my family all liked it. I used a pyrex dish. My one question is, how "deep" should the butter be when melted? I agree with early post that step by step pictures would be helpful. Thanks for sharing this recipe!
For those who are not getting the browning and crisping, make sure you are using real butter, not margarine.
how many ww pts is this ?
Looks super delish. I think some of the ones who had trouble, missed prob the most important step...right under the picture it says soak in bowl of milk for 20-30 mins. But further down in the ingredients it is not listed, I almost missed that part. It was also mention in the blog buttermilk was used and that was not clear either. Hope that helps, can't wait to try it!
Just made this. Followed directions exactly. Had beautiful, crispy strips (actually I used whole breasts and cut into strips). They were flavorless though! The flour mix looked great, so not sure what happend. Next time I am going to cut the flour in half, while leaving the rest the same.
re-pinning this on Pinterest. I saw something similar on TV recently. They used BUTTERMILK instead of ordinary milk and marinaded the chicken in it for a couple of hours with the same spices and seasonings as in the flour mix. Then they shallow fried the chicken (butterflied breast rather than tenders) on both sides before oven baking to finish the chicken cooking right through. I have also seen a recommendation to coat the chicken and then put it in the fridge for half an hour for the filling to set a bit before frying.
What brand of season all do you use?
I just made this as a quick dinner before work and it was lovely! I don't think I coated it enough and the skin was lightly covered but I'll definitely make it again. In fact my brother just tried some left overs and told me to go make him some right now! Thank you so much! I response to British Season All, just use Swartz perfect shake season all. Works a tret!
This recipe is amazing! I have made it twice this week for my family and even my picky eater loved it.
I had no issues following the recipe, it was easy and super tasty!
A winner for our family. Thank you!
Made this tonight, didn't have Season All so I used Old Bay, thought it lacked some flavor, but now I see from a post that Season All has the spices I would add, I also soaked in yogurt. They turned out good but a bit on the dry side, will try this again with Season All and 15 mins per side.
Found this on pinterest, was a little skeptical having tried other "oven fried" chicken recipes. Followed the recipe exactly, except used natures seasoning instead of the seasoned salt, and used a metal pan. Wow, it was great. Very moist, great taste, my husband said kfc? No way better! Definatley a keeper!! Thanks for sharing!!
Made these for dinner tonight and after reading the reviews of "soggy", I wanted to stick to the recipe and see what happens. I had a lot of chicken and decided to do two different batches. On the first, I used a metal cookie sheet for more room. The cookie sheet warp ever so slightly in the oven so part of my chicken ended up in a lot of butter = soggy, part of my chicken ended up in no butter = stick to pan, and part of my chicken was in the middle = perfection! The second batch, I used the 9x13 and made sure not to add that "little extra" butter I so love to do and they came out great. The flavor was really good, color was golden brown, and crispness was like the original recipe at KFC. My girls have requested the leftovers for lunch tomorrow.
I made this for dinner tonight. I read the comments and tweaked it as follows: I made sure the butter was very hot and added the chicken. Heard the sizzling sound and new it was just right. I cooked it on 425 for 30 minutes, flipping once after 15 minutes. I then transferred the chicken to a wire rack over a cookie tray and broiled until brown and crispy, like the picture, flipping it and doing the same for the other side. I ran into two problems, the coating stuck in some parts of the wire rack, but this was no big deal. The big problem I ran into was I didn't make enough. This chicken is a definite hit and will become part of our regular meals. Thank you for this delicious recipe! - wibbitwibbit {found you via Pinterest}
Planning on doing these tonight, but on a time frame...can the chx soak longer than 20-30 min?
Made these for my family and they were a big hit!!!!! Kids loved them n so did hubby :) didnt have a problem with the recipe, they were great!! Thnx ;)
This recipe is from a Betty Crocker cookbook and it's actually called "Oven Fried Chicken." It's been around for 20+ years (I've been making it since I was 11).
I made this with 2 alterations-1st add some vinegar 2 the milk when soaking the chicken turns into buttermilk
2nd-Add Garlic Powder right before you turn the chicken then add more right after you turn then continue cooking
Soaking them in buttermilk makes them super tender and adds an additional flavor. So yummy.
Strange question but what is all
Can you use whole chicken breasts for this recipe?
If cooking tenderloins.... you cook for a total of 40 mins correct?
Omg made this tonight it was crispy crunchy
For those in the UK, you can use Schwartz Perfect Shake Season All for the seasoned salt.
I made this recipe tonight and it was phenomenal!! Plus, it was only 4 pts per serving for weight watchers. I did not use strips but thighs instead.
The only thing I would do different is use less butter. Based on some of the posts I read I used 1.5 tsp more to ensure it would be crip. I think with less it would work just fine.
Great recipe
This worked for me just fine and my husband LOVED it. For the people whose chicken didn't get crispy, I'm guessing what your problem was is that you didn't preheat your fat (butter or oil, whatever you used) long enough, OR you took too long placing your chicken in the pan and the oil cooled off too much before you got your chicken in the oven. I used two different pans because I didn't have one big enough for all the chicken I had thawed, one pan I accidentally let the oil cool off too much and the chicken didn't get as crispy as the other pan that I worked faster with.
Wonderful!! I followed the recipe but used wheat flour, great recipe! I made 2 pans, one had butter, the other olive oil, but turned out great! Thank you
Great recipe. It came out perfect, I didn't change a thing!
Hi my name is Marlaina, I tried this last night but didn't have much success. What kind of pan are you using? Glass, metal? It smelled and tasted good but it was really soggy and the breading didn't stay on the chicken come flipping time. I want to try it again but getter a better crunch. Any ideas?
I'm a Brit living in the USA, and I found a really open on line for making my own seasoned salt.it works really well, and I already had thingredients in the cupboard.
Making this for the second time tonight. Best recipe ever! Tastes just like KFC. Followed recipe exactly except substituted salt for garlic salt. Turned out perfectly! Thank you so much....my family loves it!
Just made this for the hubby and my little cousin who is the pickiest eater! He loved these he went back for thirds. The only thing is they came out soggy
Made for dinner tonight. It tasted good and we will make it again, but it did not taste like KFC.
Love this! So yummy! We have made it 3 times now! :)
Love this! So yummy! We have made it 3 times now! :)
I've tried many different types of chicken recipes and this one by far is our favorite! My 2 and 4-year old ate every bite which makes me a very happy mommy! Thank you so much for sharing this oh-so-yummy recipe!
Sheri
I made these last night for dinner and they were so good. If I hadn't forgotten to soak the chicken tenders in milk they probably would of looked just like the picture. I will be making these again and not forget the milk part this time.
We eat this a lot,for those having cruchy or browning problem...try melting a little butter and adding to some olive oil...then put on bottom of pan in a thin layer....the butter is what browns it and oil makes crunch.....we also have used ceushed corn flakes and rice krispies for a coating,came out great
Season all is just normally either a generic or other brand of lawries or another seasoned salt.
I just tried the chicken for lunch it was the best chicken I have tried in the oven so far... I liked it better than the fried version. I also tried it with wheat flour it turned out great! Just for my taste I would double the spices I like my spicy. But thats just me. Thanks again for sharing Jen T.
I made this today but based on the problems many of the posts shared I cooked mine in my large iron skillet. I made sure it was hot (preheated with the oven) and that the butter was hot when I put the chicken in. It turned out crispy and perfect...just like the picture, and the family loved it!
I am looking forward to trying this recipe. I was initially attracted to it b/c of the "baked NOT fried" part, but in my opinion... it seems that this method really *is* frying. The only difference is that you're frying it in a baking dish in an oven and you aren't totally submerging the chicken in oil/butter. But anytime you put meat with breading on it in THAT much butter at a high temp, it heats the butter/oil and fries the meat. At any rate, it does sound yummy and I will definitely give it a try! :)
This turned out great EXCEPT, I learned a couple of things. It was too salty, although I didn't add the extra salt, just used Lawrey's. Also, I used skinless, boneless chicken breasts, but the smaller ones got dried out as I tried to make sure the larger ones were done. I would find a seasoning that has less salt when I make it again. I cooked in a pyrex 9x13 pan and it got nice and crispy. So, other than the overly saltiness, I followed the recipe and was very pleased.
Love this recipe! We've made it twice this week!
Thanks
I tried this recipe tonight and had no problems. I followed the recipe except for I used Lawry's instead of Season All (use less of Lawry's it can be salty) and I added a packet of dry italian dressing seasoning to the flour mixture and it was an excellent addition. I heard a while ago that KFC used italian dressing seasoning in their batter so I decided, why not, lets add it. The flavor was perfect!
The chicken tenders were moist and crisp. I also broiled the chicken for the last 4 mins but I don't think it was necessary. I used a glass dish and real butter. I agree with the other posts that mention the butter has to be really hot when you put the chicken in the dish.
After reading the posts, I thought it would be soggy but it wasn't nor did the batter stick to the dish.
FOLLOW THE RECIPE!!!
Live in Germany - definitely need to find some Season All. Don't have anything close here!
I love Season All!...don't care for Lawry's...totally different taste!
Just wondering if I cover the chicken while its cooking?
I just made this today and it is awesome. Turned out perfect. My hubby likes to slice it and put it in a flour tortilla with Franks hot sauce and shredded cheese. Delicious! I on the other hand will cook w some fried cabbage and corn!
I made this tonight and it was a big hit! I used bonless, skinless chicken THIGHS instead, and cut them into "tender-sized" pieces -- delicious!
I will be using gluten free flour when I make these. Should not make a difference right?
Thanks!
I just made this tonight and it was delicious. I heated the pan with the butter during preheat. I used Lowery's instead of Season Salt. My husband had 3 pieces and it did look like your picture.
My husband prefers legs or thighs, do you think it would work with them
Are people using margarine and not real butter? It would make a HUGE difference!
I made this with thin sliced chicken breasts and fried them. They were delicious, but too salty. Next time I will leave out the salt, the seasoned salt was enough. Otherwise big hit!
I loved this recipe, Had no problems at all. I only made it for one though as I'm a poor if hungry uni student. I will be repeating this many many times!
I made these tonight & was EXTREMELY happy with the outcome!
I pinned this recipe a while ago, but just got around to making it tonight. I had some time before prep, so I read through the comments. I have to admit, I was nervous & second guessing my meal decision!
I took the advice of other commenters & used an iron skillet. I also got the skillet/butter really hot before adding the chicken. I used about 8-9 tenderloin strips, they were small, they fit nicely in my skillet. (There was way too much flour for this many, I would recommend 1/2'ing that part.) I used 2 Tbsp. butter to begin frying/baking & added a tiny bit more (melted in the microwave) when I flipped the strips. It took about 15 minutes on each side. I had no issues with the breading falling off either.
As for the taste: They were really good, but I didn't notice any resemblance to KFC. I also didn't think they were too salty, as some have mentioned, they were just right for me & I am not a salt eater. I wouldn't call them crispy, but they weren't soggy, I think they were just right!
I'm a beginner cook & have always been leery of chicken, but this recipe makes my concerns much less. This was so easy & I will definitely be using this recipe again! I highly recommend it!!
SO YUMMY!! Thanks Amy for sharing this recipe! I followed the directions exactly as written, and mine looked just like your pic. My family loved it . . . so tender and tasty!
I think the issues everyone is having is from over crowding their chicken. Make sure there is room all around each piece or you will steam them and the coating will fall off and be soggy.
Found this recipe on Pinterest ....made them tonight for the family...HUGE success..everyone loved them....regular week night meal in our house in future....didn't change a thing, just cooked for 15 mins before turning and then another 12-13 mins...Delicious..thanks a bunch from the Tuhey family.
I am making this tonight! Can't wait.
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This looks so good, I can't wait to try this recipe!!
Making these for the second time tonight. My family liked them last time, but I will be 'tweaking' seasonings a bit, nothing like KFC but I was happy with crispness of the chicken last time.
Maybe the people having problems are not using real butter. And remember KFCs original recipe isn't super crunchy.
Did it the other night... LOVED IT!!!! Thanks so much.. My biggest critics (my lovely kids) =) ate until they were stuffed... I read the other post before I made it and was concerned... But I followed everything as you said and it was sooo good... Thanks again.
Keep them coming... lol
Read through a few comments. The only time mine turned beige instead of brown was when I forgot to do the milk soak. I always use Lawrys because that's what I keep in my pantry (saw a few people ask if that would work.) It is really good and thank you for sharing this recipe. It's a keeper as my daughters would say! :)
Found your copied/pasted recipe on ANNIE'S CELEBRATING HOME. Now that Pampered Chef consultants have been trained to share correctly perhaps the many CELEBRATING HOME ones can be also. You should get credit for your hard work instead of someone posting it as their own.
Found your copied/pasted recipe on ANNIE'S CELEBRATING HOME. Now that Pampered Chef consultants have been trained to share correctly perhaps the many CELEBRATING HOME ones can be also. You should get credit for your hard work instead of someone posting it as their own.
WOW! It is now a family favorite! Wonderful recipe! The only thing I changed is I used my Granny Brown's (my Great Grand Mother) cast iron skillets. I have one large one and one medium size. I used to use them to fry chicken on the stove top so it is a natural for me. Not to mention being a southern cook. lol. Thank you for sharing this great recipe! Blessings~ Kat
WOW! It is now a family favorite! Wonderful recipe! The only thing I changed is I used my Granny Brown's (my Great Grand Mother) cast iron skillets. I have one large one and one medium size. I used to use them to fry chicken on the stove top so it is a natural for me. Not to mention being a southern cook. lol. Thank you for sharing this great recipe! Blessings~ Kat
I'm sorry for the double post! I have no idea how that happened. I've been blogging for a good while now and that is a first for me. lol.
Blessings~
Kat
Made the recipe exactly as it was written and it came out fantastic. Thank you!
Can you use something more healthier than butter to make this?
I use 1/4 c each of butter and crisco
Made this tonight (along with Copycat KFC Coleslaw) and it was FANTASTIC! The only change I made was to soak the chicken in buttermilk for 30 minutes instead of just milk. My family and I decided it tasted exactly like Original Recipe KFC! After reading other comments, I made sure to have the pan buttered well but not too much and I achieved a perfect golden crispy brown crust. Everyone was very much pleased. Thanks so much for sharing!! One of the best Pinterest finds ever!
Hi, I no this is the year later than your posting but that's really cool my mom work for KFC in the 60s too. she has a picture of me I think 2 or 3 month old with Colonel Sanders. she's to have to make the batter have the recipe for it. we had it in a cookbook for 30 years until she passed away and we lost it. but this recipe is very close fr my memory.
I just made this for Mother's Day! I had to change the recipe a little though. My wife is lactose intolerant so I used almond milk.
My mother-in-law said it tasted "gorgeous"!
A++ for this recipe!!
Made this tonight and it was YUMMY!! My 7 year old that hardly ever eats meat said that she wants to have this chicken every night!!
I make this at least once a month! Super yummy, comes out PERFECT every time. Brown, crisp and delicious! Thanks!
just made this for dinner with a green Salad........It was AWESOME!!!!! For like, once a week dinner, can't wait til wednesday!! Thank You;)
For your wash, did you just use regular Vitamin D milk, buttermilk, anything else?
I made this last night, and the flavor does rival KFC's, so that part was wonderful! Unfortunately, mine didn't get the thick and crispy breading like yours did :( And I knew it wouldn't because it just didn't have enuf flour on it. Maybe I should have double breaded it? The only difference I made with the recipe was soaking it in buttermilk, not regular milk. I thought that would help increase the sticking ability. Oh well. I'm definitely going to try making it again as it was flavorful and I baked it just perfectly, so it wasn't dry. :)
Has anyone tried to do this gluten-free? I'm thinking a combo of super-fine white rice flour, with a little potato flakes and a little ground almond should make it stick and get it crisp.
The key Is turning them every 10 minutes and not cutting the strips too thick.
Just made this.
Great chicken, the family loved it! I wouldn't say quite KFC, but very good! It was crispy, moist and perfect.I followed the recipe exactly. Even my picky four year old ate it. Thanks!
I made these tonight. Also got the recipe from Pinterest. I fried them on the stove because it is super hot here and didn't want to turn on the oven. My daughter loved them. She never eats my chicken. I was super excited. This is going to be a regular menu in my house. The whole family loved them. I made 12 of them and they were gone! Huge success thank you so much! Love the Shehorns
Emma, the "T" is actually the measurement (tablespoon). I think that Season All is a kind of seasoning salt (made by Mortens ) my store doesn't carry it, so I'm going to substitute it with Lawrey's season salt (this is my favorite brand anyway).
My family loves this! :) I've got a quick question though. In a pinch, do you HAVE to soak the chicken in milk? Or will it not turn out the same? I'm in the process of thawing chicken right now and I gotta hurry to get dinner done! lol
We've made this three times in the last month. Awesome!
Read the comments and did this:
cast iron skillet, butter melted fairly hot, soaked in buttermilk let excess drip off, dipped in flour, sprayed with Pam, dipped in flour again. Outcome? Perfect! Crust adhered and golden! Used smoked paprika for one of the 2 teaspoons and soaked in buttermilk.
Wonderful!
Found this on pinterest and making right now but its not browning very well
Made this......seems to b a theme that the hubbys love it....mine did. Thank u for sharing.
I made this last night. LOVED IT! And, my family did too! My daughter kept insisting that she was smelling Old Bay Seasoning - lol!
I make this recipe all the time! It's a huge hit in our house. :) I found a recipe for season all and I make my own with half the salt, it is so good!!!
I make this chicken all the time!!! It's a huge hit at our house. I found a recipe for season all and I make it at home with half the salt. It is so good!!
This is a terrific recipe (found on pinterest), I just wish I'd read some comments before trying it. I just had one pre-packaged container of chicken tenders and wasted about half the flour mixture because I didn't have that much chicken. And didn't know to shorten the cooking time. So this one was a bit of a fail for me, but I can tell it'd be great otherwise!! :) Thank you SO much for sharing!!! Very grateful. I just know next time how to adjust it for myself. :)
This baked fried chicken is gorgeous i say because it's the most common and easy to make.
I am disappointed. I tried this tonight and it did not brown and looked nothing like the picture. I followed the recipe too. It was tasty and very moist. Might give it another try at some point.
I found this recipe yesterday and fixed it today but instead of vegetable oil I used 1/2 cup olive oil and it came our really good.
Cindy how long did you leave it in the oven? I baked mine for 30 minutes on each side in 1/2 cup olive oil and it came out brown like on the picture. If it didn't believe me hubby would not have eaten. If it needed a few minutes later I do that
Could you use almond milk to soak the chicken? I really want to try this recipe but we don't drink milk. Thanks!
How would I modify this if I am only making about 4 pieces of chicken?
I double dip these and I think this makes them twice as good! :)
Would someone tell me what "1T Season All" is?
Thanks
I found this recipe on pinterest yesterday and was debating if I should try it because whenever I try the baked 'fried' chicken the coating always comes off and it never has any flavor. But I am happy to say that this was a success!! I added a little extra paprika and followed the recipe. We could hear the chicken sizzling and only cooked it about 20 mins because I used chicken tenders. Forgot to soak them in milk but still turned out moist. SO happy to find this recipe...it will be a keeper! THank you!!
I made this tonight and my family loved it!!! Thanks for a great recipe :)
Made this tonight and my family LOVED it!! Thanks for this great recipe :)
Sounds yummy but there is no way that this is anywhere near the flavor or texture of KFC. KFC has 11 herbs and spices in it and it is pressure fried.
I found this recipe on Pinterest and it will definitely be a keeper. It was to DIE for delicious! Mine was crunchy on some parts but not over all and you know what? I don't give a rat's ass. It was amaziiinnnggg anyway! It was so tender and juicy and tasted even better than KFC! Thanks again!!
Seasoned salt?!
Made these tonight using Lowery's Seasoning Salt. Didn't taste like KFC to me but they were delicious!! Mine came out nice and crispy. As previous commenters have suggested, I triple dipped them to get a nice coating and I made sure my butter was really hot before putting them in the pan.
Made this tonight for the second time, yum! I cooked about 5lbs of chicken tenders and doubled the recipe. I put the butter on a baking sheet w sides and put it in the over to melt for 3-5 mins. I cooked 15 mins on one side and while they were almost baked through, I turned them over and broiled them towards the end. Next time I may broil them the whole time on the second side. The got somewhat crispy but started to try out. Overall a great recipe. Enjoy!
Making this tonight for my family. I am currently trying to lose weight, but love my fried chicken. This is baked, so definitely more healthy than frying in deep fryer. I hope my picky Eater likes it.
All purpose or self rising flour? That'd be a huge element in the crispy vs. soggy dilemma
I do not have time to read all 300+ comments. But I see a common thread where some have this turn out great where others it is soggy. My question is those who it turned out soggy do they have a gas oven? I have a gas oven and mine was rather soggy. Problem with gas ovens is that it emits a lot of moisture while baking. I am thinking that had I had an electric oven it would have crisped up. Just a thought...
I made this today and it's true - everyone loved it! I used corn flour and wheat germ and oatmeal with a little sesame seeds and it was just LOVELY. Baked it with no butter (there was none in my appartment) and it was still delicious...LOVED IT, LOVED IT, LOVED IT
I really wanna try this tomorrow :) Thanks for sharing it here
My family loves this recipe!! My Mom asked for this chicken for her birthday supper, So good.
It is amazing!!!!! My family looooves this recipe. Having it again tonight for dinner, one of our favorites!!!!!
I made this twice and it was not browned or crisop. I try not to use dairy products, rspecially butter when cooking, so I used mostly oil to keep it healthier. Is that why it turned out very light and not crisp?
I made this tonight using boneless thigh meat. I can't FRY chicken to save my life! My Mother fried the BEST chicken until she was about 88 years old (that's when I took over...lol). It has been an EPIC fail ever since! Let me just say that this tasted just like I fried chicken in oil! The flavor is delish!! I didn't put enough butter though and my coating either stuck to the pan or was still soggy (in the crevices of the chicken). Next time I will fry them a little on the stove, then finish in the oven. This recipe is a KEEPER!!!
Just cooked this last night...my kids absolutely love it I cook it all of the time. My brother wants me to cook him some as well. The meat is tender I can cut through it with a spoon or fork. Best recipe ever!
can you fry these in a pan on the stove to ensure a crispy texture ?
Found this on Pinterest and made it tonight. It was a hit with the kids and hubby! I'm not big on "oven fried" but this was wonderful. I used chicken legs instead of tenders but still good. Definitely will be in my meal planning more! Thanks
Thank you for sharing this crispy chicken recipe.But remember one thing when you are going to make delicious fried chicken make it crispy and crunchy. You can make the chicken crispy by put the chicken exposed in the fridge for 12 hours after that slowly roasting the chicken at a low temp.
thanks for share
thiet ke nha
nha xinh
I just made this for my wife's lunch. To me, it's not like KFC, because this is way better. I looked at the ingredients and thought, there is no way this is going to be that special. I was wrong. This was delicious, and I will make it again soon. Thank you so much for sharing. Oh yeah, I did add one thing; I put in about an 1/8 tsp of cayenne pepper. What can I say, I like a tad of heat.
What will happen if you miss the milk step.
I have been making this a long time and I have used butter or butter flavored olive oil. Both work well but I put it on parchment paper so it doesn't stick. Otherwise mine is always crispy. I make about 4 recipes of this and put in a zip lock and just scoop out what I need. It is a frequent recipe in our house as well and my husband calls it delicious chicken. I will use thin sliced breasts, or cut up whole breasts if no tenders at store. And i cook for the entire 40 mins.
did you flip your chicken breasts at all during cooking?
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I've made this recipe for the past five years it so. I love it! Thanks for sharing. (Sometimes I use a combo of panko and flour, yum)
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I make this all the time and I love it.
Tonight I used this breading for air fryer chicken thighs and it was yummy! I dredged, dipped in egg, dredged again and sprayed all over with oil. 380 for 26 minutes, though in the future I'll flip halfway through. Mmm!
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