This is a recipe I posted a while ago on Our Life Uncommon. It is blowin up the joint over at Pinterest, as of late! It is honestly the best chicken I have ever had! AND it is crazy easy! Today I thought I should share it here! I wouldn't want any of you to miss this glorious KFC remake! YUM!! Here is the exact post......
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 15 min. Turn each piece of chicken and continue cooking for 15 more minutes, or until cooked through.
ENJOY!
I tried your recipe and it is delicious. Thanks for sharing.
ReplyDeleteI saw this recipe on pinterest & knew I HAD to try it!! Let me say....IT IS HANDS DOWN THE BEST CHICKEN WE HAVE EVER HAD!!!!!!I actually made this again tonight....I believe my family has asked for this weekly since my stumbling upon the recipe! THANK YOU!!!!!
ReplyDeleteI made these last night - they were FABULOUS! I've never had luck with baked fried chicken until now!!!! Thanks so much for the recipe
ReplyDeletegot this recipe off pinterest. just made it tonight for dinner. did not have mccormick season all so used old bay seasoning. this recipe is not only scarily simple, it's also one of the best chicken breast recipes i've ever had. EVER. it will be added to our meal rotation! thank you for sharing!
ReplyDeleteFollowing directions just as recipe called for and the chicken did not brown but it was cooked well..simple yes but the turn out nah not to my liking seems to me one would have better luck with cooking it in the broiler
ReplyDeletesoak it in buttermilk and you will think you have died and gone to chicken heaven! I soak mine for at least 2-3 hours.
ReplyDeleteWhat is season all?
ReplyDeleteIt is a spice you buy at the grocery store. It is a mixture of different spices.
DeleteIs it 1 teaspoon or 1 tablespoon of season all?
DeleteHow many chicken tenders is this recipe for?
ReplyDeleteTo the person above who asked if it was a teaspoon or tablespoon of season all -- a capital "T" refers to a tablespoon, a lower-case "t" to a teaspoon.
ReplyDeleteMaking this tonite!
ReplyDeleteLooks delicious... But did I miss the posting that said how much chicken tenders for this recipe?
ReplyDeleteThanks so much , I'm trying this tonight !
ReplyDeleteI am making it now for the second time. So good! I have been craving it for weeks and finally allowed myself to make it again.
ReplyDeleteThis recipe looks great and I can't wait to try it - but how many tenders is the recipe for?
ReplyDeleteI tried this tonight but, like the post above was not able to get it to brown. It seemed like the coating did not stick to the chicken very well. Any ideas? Otherwise, the taste was great!
ReplyDeleteI made this for dinner tonight. It was good, but I had the same problem as some of the other commenters. My chicken didn't brown. I don't know what went wrong. I followed the recipe exactly. Any ideas?
ReplyDeleteFor those of you who couldn't get the chicken to brown...did you use butter in the pan? Not margarine? I am cooking it right now with butter...I just did the first flip and the chicken is wonderfully brown!
ReplyDeleteAm I the only one whose confused about why you need to preheat your oven to 400 degrees when it is fried in a pan? How is this baked when it is fried in butter??
ReplyDelete^ um it is BAKED chicken, thatnis why you preheat your oven....there is no frying involved.
ReplyDeleteAnyone know what spices are in Season All? I have many allergies to spices & have to be very careful, which stinks because all of my food tends to have the same flavor, I would love to actually be able to eat a new flavor!!!!
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ReplyDeleteChicken is the favorite food of my son brent, I would love to cook this one for him. Starfall
ReplyDeleteI have made this chicken a few times for my family and I never tire of it. I love the flavor, how quick and easy it is, and my little ones love it too (which is a HUGE bonus)!
ReplyDeleteI had the same problem with it not being browned and crisp and I even turned the oven up to 425 the second 15 minutes. Very moist though. Also, you can google seasonall and it tells you how to make it. Was tasty.
ReplyDeleteGlad I read comments before just following directions bcuz I want to make sure mine turns out. It might be oven temps. They vary a lot unless you have a professional one...like Viking, etc. My family makes a chicken recipe very similar to this one→ baked but like fried→ with bisquick. And temp on that is 475ยบ...and it turns out good. Think its 30 minutes on 1 side, 15 on flip side. SomI'm going to kick my oven temp up. making Iit tomorrow night. Will let you know.
ReplyDeleteFound this recipe via Pinterest and it's definitely a family favorite. It's probably my very favorite way to make fried chicken. Thank you so much for sharing :)
ReplyDeleteCan't wait to try this, but like several other comments, I, too, would like to know how many chicken tenders to have ready to bread. Either the number or weight. Thanks in advance!
ReplyDeleteHmmm that's looks like a delight. I was browsing for some good and yummy chicken breast recipes when I came across to this baked chicken and I think this one is a must-try recipe. Thanks for sharing.
ReplyDeleteRasmi xxx
Made this recipe with 8 pieces of chicken. To get it to be really crisp and brown (like friend chicken), heat your pan in the oven while the oven preheats. When ready to bake the chicken, remove the hot pan from the oven and be sure to coat the pan well (I use canola oil). Add chicken pieces, leaving at least 1-2 inches between pieces so they get crispy (otherwise, they will steam and not get crispy). Then spray each piece of chicken with canola oil spray (store-bought spray or canola oil in a mister) -- be sure to cover each piece well to moisten coating... this will result in a wonderfully crisp, browned chicken after baking.
ReplyDeletei appreciate your work this is really incredible i have get a lot of information from here thanks for providing such kind of information.
ReplyDeleteSouthern cuisine
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ReplyDeleteThank you for your great post. It just looks like we have from a great restaurant. I learn a lot.
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Someone stole your recipe and reposted it on “Just a Pinch” recipes website. Hmmmmppph! They even used your pic and your same write up almost. That’s just not right.
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