Baked Fried Chicken
I am pretty sure someone has discovered the KFC secret recipe! It is DEAD ON! It is also baked not fried and there isnt 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!
I am pretty sure someone has discovered the KFC secret recipe! It is DEAD ON! It is also baked not fried and there isnt 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!
- Carbohydrate 38.5479321995192 g
- Cholesterol 31.11875 mg
- Fat 11.8426837740385 g
- Fiber 0.442865280444805 g
- Protein 0.537271165865385 g
- Saturated Fat 7.41951016826923 g
- Serving Size 1 1 Serving (60g)
- Sodium 4.99404326923077 mg
- Sugar 38.1050669190744 g
- Trans Fat 0.844282524038462 g
- Calories 254 calories
Step-by-step
- 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. Bake for 20 min. Turn each piece of chicken and continue baking for 20 more minutes, or until cooked through.
Soaking the chicken strips in milk for twenty to thirty minutes initiates a mild acid tenderization process while creating an adhesive surface for the flour and spice blend. When dry poultry meets dairy proteins, moisture binds to the exterior, ensuring the paprika, seasoned salt, and black pepper adhere evenly without clumping. Because flour lacks the native starch structure of cornstarch, utilizing a full cup guarantees a thick coating that absorbs the melted butter in the nine-by-thirteen-inch glass baking dish as the oven operates at four hundred degrees Fahrenheit. This thermal transfer mimics frying by utilizing direct fat contact on the bottom surface. Baking requires twenty minutes per side to achieve a deep golden crust and ensure internal doneness reaches the safe threshold of one hundred sixty-five degrees Fahrenheit. Leftover pieces stored in an airtight container within the refrigerator retain their food safety for up to three days, though the crust softens significantly upon chilling and benefits from a brief reheat in a hot oven rather than a microwave.
