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This crispy KFC-style chicken tenders recipe delivers restaurant-quality results right in your kitchen. The combination of buttermilk marination and double-dredging technique creates that signature crunchy exterior while keeping the meat incredibly juicy inside.
I perfected this recipe after countless attempts to recreate my family's favorite fast food treat. What started as an experiment during lockdown has become our Sunday tradition, with my children requesting these tenders over actual KFC every time.
Ingredients
- Chicken Breast Fillets fresh chicken makes all the difference in tenderness and flavor
- Ginger Garlic paste provides essential aromatics that penetrate the meat
- Vinegar helps tenderize the chicken fibers for maximum juiciness
- Lemon juice adds brightness and works with vinegar to tenderize
- Buttermilk the secret to KFC style tenderness by breaking down proteins
- Flour Mix the carefully balanced spice blend creates that signature KFC flavor
- Egg Whites creates the perfect binding layer for the double coating process
Step-by-Step Instructions
- Buttermilk Marination
- Combine buttermilk with ginger garlic paste, vinegar, lemon juice, salt and pepper. Submerge chicken pieces completely and refrigerate overnight or at minimum 30 minutes. The longer marination creates more flavorful and tender chicken as the acid and dairy work to break down muscle fibers.
- Prepare Spice Flour
- Mix all purpose flour with all spices thoroughly in a large bowl. Make sure there are no clumps of spices by whisking vigorously. This blend is crucial for authentic KFC flavor with its balance of herbs, pepper varieties, and aromatics.
- First Dredging
- Remove chicken from buttermilk marinade, allowing excess to drip off. Press each piece firmly into the spiced flour mixture, coating completely. This initial layer creates the base for the crispy exterior.
- Egg Wash Dip
- Whisk egg whites with a pinch of salt until slightly frothy. Dip flour coated chicken completely, ensuring even coverage. The protein in egg whites creates the perfect adhesive for the final coating.
- Final Flour Coating
- Return chicken to flour mixture, pressing firmly with fingertips in an up and down motion until you see small flakes forming. This creates the signature KFC texture with craggy bits that become extra crispy when fried.
- Frying Process
- Heat oil to 350°F and immediately fry prepared chicken pieces. Do not delay between coating and frying as this causes the coating to become soggy. Maintain temperature by cooking in small batches and turn heat slightly lower after first side is golden.
- Cooling Technique
- Place fried tenders on a wire cooling rack rather than paper towels. This prevents steam from making the coating soggy and maintains maximum crispiness as they cool.
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The smoked paprika in this recipe brings back memories of my grandmother's special Sunday fried chicken. She always said the secret was in the spices, and after developing this recipe, I understand exactly what she meant. The aroma that fills the kitchen takes me right back to her farmhouse kitchen.
Storage Tips
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. For best results when reheating, place them on a wire rack in a 375°F oven for 8 10 minutes instead of using the microwave. This restores the crispy texture while keeping the inside juicy.
Ingredient Substitutions
If buttermilk is unavailable, make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and letting it sit for 10 minutes. For a dairy free option, coconut milk with a splash of vinegar works surprisingly well.
No cayenne pepper? Adjust the heat level using any chili powder you have on hand. The celery salt can be replaced with regular salt and a pinch of celery seed if needed. The combination of white and black pepper creates the authentic KFC flavor profile, but using just one type will still yield delicious results.
Serving Suggestions
These crispy tenders pair perfectly with homemade honey mustard sauce, ranch dressing, or buffalo sauce for dipping. For a complete KFC inspired meal, serve alongside creamy coleslaw, mashed potatoes with gravy, or macaroni and cheese.
For a healthier option, slice the tenders and add to a fresh garden salad with ranch dressing. They also make excellent fillings for wraps with lettuce, tomato and a drizzle of sriracha mayo.
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Commonly Asked Questions
- → Why do you marinate the chicken in buttermilk?
The buttermilk marinade serves two important purposes: First, the acidity in buttermilk helps tenderize the chicken by breaking down proteins. Second, it infuses moisture into the meat, ensuring your tenders stay juicy after frying. For best results, marinate overnight, though even 30 minutes will make a difference.
- → What creates the distinctive flaky coating?
The flaky, crispy coating results from the double-dredging technique and the specific method of pressing the flour onto the chicken. After the initial flour coating and egg wash, gently press the second coating of flour onto the chicken and massage it to create breadcrumb-like flakes. This texture is essential for achieving the authentic KFC-style crunch.
- → Can I make these tenders in advance?
It's best to fry these tenders immediately after coating them. If the coated chicken sits too long before frying, the coating will dry out and won't create the proper crispy texture. However, you can marinate the chicken up to 24 hours in advance to save preparation time.
- → What's the best oil temperature for frying these tenders?
The oil should be hot enough that the chicken sizzles immediately upon contact (around 350°F/175°C). Start with high heat until one side is golden and slightly firm, then reduce to medium heat to cook through without burning. This two-stage approach ensures a crispy exterior and fully cooked interior.
- → What if I don't have all 14 spices?
While the blend of 14 spices creates the authentic KFC flavor, you can still make delicious tenders with what you have on hand. The most essential spices are paprika, garlic salt, onion powder, and black pepper. The others add complexity, but your tenders will still be tasty without every single spice.
- → Why use a cooling rack after frying?
Placing the fried tenders on a wire cooling rack instead of paper towels allows air to circulate around the entire piece. This prevents steam from getting trapped underneath, which would make the coating soggy. This simple step ensures your tenders stay crispy longer.