Categories: Chicken
Ingredients
- KFC spice mix:
- 1/2 teaspoon salt
- 1 tablespoon celery salt
- 2 teaspoons garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 tablespoon coarsely ground black pepper
- 1 tablespoon mustard powder
- 2 tablespoons paprika (not smoked, use sweet or plain)
- 1 teaspoon ground ginger
- 1 teaspoon ground chili (optional — for KFC "Zinger" flavor!)
- For the chicken:
- 1.2-1.4 pounds / 600-700 grams chicken tenderloin (10-12 pieces)
- 1 cup buttermilk OR 1/3 cup plain yogurt plus 2/3 cup milk
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable or canola oil
- 1 cup flour
- 1 cup panko breadcrumbs
- 1/4 cup cornmeal
- Oil spray
Directions
- Combine the spice mix ingredients in a bowl.
- Place 1 tablespoon of the spice mix in a ziplock bag with the chicken and buttermilk. Set aside to marinate for at least 2 hours, preferably 3, but ideally overnight.
- To cook: Preheat oven to 400°F/200°C.
- Place the butter and oil on a large rimmed baking tray. Place in the oven for a few minutes until the butter is just melted. Remove and tip the tray to spread the oil and butter all over.
- Combine the remaining spice mix, flour, panko, and cornmeal in a bowl and mix. Place half in a large ziplock bag. Drain the chicken of excess marinade using a colander. Transfer half the chicken into the ziplock bag, seal in air so it is puffed like a balloon, then shake to coat the chicken in the seasoning. Press through the bag so the coating is firmly stuck onto the chicken. Place the chicken onto the baking tray. Place the remaining coating into the ziplock bag and repeat with remaining chicken.
- Spray the top with oil and place in the oven. Bake for 12 minutes, then turn, spray and bake for a further 8 to 10 minutes or until golden. Don’t bake more than 25 minutes, otherwise the chicken will dry out!
- Serve with your favorite dipping sauce. I used honey mustard sauce.