KFC Chicken Tenders (Copycat)
430kcal
Ingredients
For the buttermilk soak
- 1 1/2 lb chicken tenderloins 680 g, about 10 to 12, or breast cut into 3/4-inch strips
- 1 cup buttermilk 240 ml
- 1 large egg
- 1 tbsp hot sauce like Frank's or Louisiana
- 1 tsp kosher salt
For the seasoned coating
- 1 1/2 cups all-purpose flour 190 g
- 1/2 cup cornstarch 64 g
- 1 tsp baking powder
- 1 tbsp sweet paprika
- 2 tsp garlic powder
- 2 tsp celery salt
- 1 1/2 tsp kosher salt
- 1 1/2 tsp ground white pepper up to 1 tbsp for more heat
- 1 tsp ground black pepper
- 1 tsp dry mustard
- 1 tsp ground ginger
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- 1/2 tsp MSG optional
For frying
- 6 cups peanut, canola or vegetable oil 1.4 L, about 2 inches deep
Equipment
- 5 to 6 quart Dutch oven
- Deep-fry or instant-read thermometer
- Wire rack and sheet pan
- 2 shallow dishes
Method
- Whisk the buttermilk, egg, hot sauce and 1 tsp kosher salt in a bowl. Add the chicken, cover and refrigerate at least 1 hour or up to 24 hours. Do not rinse the raw chicken.
- In a wide dish, whisk the flour, cornstarch, baking powder and all the spices. Drizzle in 3 tbsp of the buttermilk mixture and rub it in with your fingertips until small clumps form.
- Pour about 2 inches (5 cm) of oil into a heavy Dutch oven and heat over medium-high to 350°F (175°C). Set a wire rack over a sheet pan.
- Lift a tender from the buttermilk, let it drip, press it into the flour, dip it back into the buttermilk, then press it into the flour again. Place on the rack. Repeat with the rest.
- Let the coated tenders rest 10 minutes so the coating sets and sticks during frying.
- Fry 4 or 5 tenders at a time for 4 to 5 minutes, turning once, until deep golden brown and the thickest piece reads 165°F (74°C).
- Drain on the wire rack and keep warm in a 200°F (95°C) oven. Let the oil return to 350°F (175°C) before each batch.
- Air fryer option: coat once, spray all sides with oil and air fry at 400°F (200°C) for 10 to 12 minutes, flipping halfway, until 165°F (74°C) inside.
Notes
Buttermilk swap: 1 cup (240 ml) milk + 1 tbsp lemon juice, rested 5 minutes.
Oven option: coat once, spray with oil and bake on a rack at 425°F (220°C) for 18 to 22 minutes, flipping at 10, until 165°F (74°C).
Discard leftover buttermilk and flour that touched raw chicken.
Leftovers keep 3 to 4 days in the fridge or 3 months frozen. Reheat in the air fryer at 375°F (190°C) for 4 to 6 minutes.
Nutrition is an estimate.