Baked Fried Chicken
I am pretty sure that I have 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 that I have 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 97.6535113898311 g
- Cholesterol 82.36 mg
- Fat 3.54711866894796 g
- Fiber 5.12644143260593 g
- Protein 46.3265405889342 g
- Saturated Fat 0.756821391222932 g
- Serving Size 1 1 Serving (2829g)
- Sodium 975686.594879856 mg
- Sugar 92.5270699572252 g
- Trans Fat 0.928100311621283 g
- Calories 623 calories
Step-by-step
- Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
- 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 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
Operating without a deep fryer requires relying on radiant oven heat and a preheated fat layer to mimic the crisp exterior of traditional southern-style skillet chicken. Historically, home cooks adapted restaurant frying techniques into oven methods to reduce grease splatters and manage large batches without maintaining vats of oil. Butter melting in a 9x13 inch pan provides the necessary lipids to conduct heat directly into the flour coating, inducing the Maillard reaction between amino acids and reducing sugars.
Soaking poultry protein in dairy for twenty to thirty minutes achieves a dual purpose by tenderizing tough muscle fibers through mild acidification while creating a tacky surface for dry spices to adhere. Paprika and blended seasonings contain fat-soluble compounds that bind efficiently to the melted butter during the initial twenty-minute bake cycle. Turning the pieces halfway through ensures even browning across the lower surface as moisture escapes the meat.
Flour combined with salt and pepper forms a protective crust that traps internal juices, preventing the lean breast tenderloins from drying out at high temperatures. Maintaining the oven at 400 degrees Fahrenheit triggers rapid starch gelatinization before the protein completely seizes, yielding a distinct barrier between the crust and the underlying flesh. Excess milk must be shaken off prior to dredging to prevent wet clumps from forming in the dry mixture.
Chemistry dictates that moisture is the primary enemy of crispiness, which explains why skinless cuts require careful management of surface liquids. Fat acts as a thermal transfer medium rather than merely a lubricant, frying the flour coating directly against the hot metal pan. Extending the second half of the cooking period until the internal juices run clear guarantees food safety without compromising the integrity of the seasoned crust.
