Go Back

Baked “KFC” Chicken

Enter this baked version of KFC-style chicken—a lighter, easier twist on the classic that still delivers on crunch, spice, and comfort. The secret lies in the seasoning blend (inspired by the Colonel’s famous 11 herbs and spices) and a clever breading method that mimics the fried texture without needing a vat of oil.
Print Recipe Pin Recipe
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/2 teaspoon salt
  • 1 tablespoon Season-All seasoning salt
  • 3/4 teaspoon black pepper
  • 1 cup all-purpose flour
  • 2 teaspoons paprika
  • 1 cup buttermilk
  • 1/4 cup butter melted
  • 1 ½ to 2 pounds chicken tenderloins

Method
 

Preheat the Oven:
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Coating:
  1. In a shallow bowl, combine the flour, salt, Season-All seasoning salt, black pepper, and paprika. Mix well.
Soak the Chicken:
  1. Pour the buttermilk into another shallow bowl. Dip each chicken tenderloin into the buttermilk, coating it thoroughly.
Dredge the Chicken:
  1. After soaking, dredge the chicken tenderloins in the seasoned flour mixture, pressing lightly to adhere the coating evenly.
Arrange & Add Butter:
  1. Place the coated chicken tenderloins on the prepared baking sheet. Drizzle the melted butter evenly over the chicken to help create a crispy crust.
Bake:
  1. Bake for 20-25 minutes, flipping the chicken halfway through, until the coating is golden brown and the chicken is cooked through (internal temperature of 165°F/74°C).
Serve:
  1. Remove from the oven and let rest a few minutes before serving.
  2. Enjoy!