Fried chicken is one of America’s favorite comfort food. This KFC Copycat Chicken will surely not disappoint in that category. The “Colonel Sanders” will have nothing on you when you make this mouthwatering dinner for your friends and family. This KFC fried chicken will be a constant request from your family and will quickly become a “go-to” for you! It is super simple and fast; it will be almost like getting takeout, but cheaper.
These scrumptious snacks can be served as finger food appetizers at a party or served with a side for a hearty meal for the whole family. Who doesn’t love fried chicken? All your loved ones, family and friends alike will smile when you put these KFC Copycat Chicken tenders on your table.
This KFC Copycat Chicken recipe will make you feel like a kid again. Serving this will hit the spot with the old and young alike, it will make you feel, at the very least, young at heart. This recipe will have you shouting out loud “finger licking good”!
How To Make KFC Copycat Chicken:
Step One: Add the following ingredients to a small mixing bowl: Basil, thyme, oregano, salt, paprika, garlic powder, mustard powder, celery salt, ground white pepper, and ground ginger and mix until all incorporated.
Step Two: Take ½ of the seasons you mixed in step one and place in a deep sided baking dish. To this dish add 1 cup of unsweetened almond milk and 1 egg beaten. Mix all together until thoroughly combined.
Step Three: Placing the chicken tenders in the mixing dish with seasons and milk and eggs. Make sure they are coated good in the mixture and place in the refrigerator to marinate for at least one hour.
Note: If you have the time, the chicken will be much better if you marinate them overnight.
Step Four: Over medium-high heat, in a deep skillet or dutch oven or pot, heat the cooking oil for several minutes to bring it up to temperature.
Step Five: Add ½ cup of almond flour, ½ cup of crushed pork rind crumbs, and left over season mix from above in a shallow bowl or plate and mix until all combined.
Step Six: Take the marinated chicken tenders and coat them in the flour and pork rind mixture by rolling them in the mixture to coat them thoroughly.
Step Seven: Cook the chicken tenders, completely submerged, in the heated pot of oil 3 at a time for 6-8 minutes or until golden brown and cooked through. Repeat this process until all tenders are cooked.
Step Eight: Place the cooked chicken on a rack or plate lined with paper towels to drain.
Step Nine: Serve with your favorite dipping sauce!
Serving: 3 strips per serving
Net Carbs: 5 net carbs per 3 pieces
Can I Use Other Cuts of Chicken Instead of Chicken Tenders?
Yes, you can use wings, thighs, breast, or legs. The only difference in the recipe may be the cooking time. You will have to cook other cuts of chicken longer than tenders especially bone in cuts.
Can I Freeze This KFC Copycat Chicken?
You can freeze these chicken snacks for up to 1 month in an airtight container in the freezer. You can also prepare these chicken tenders to the point right before you fry them and freeze them for later cooking. Note: you will want them to mostly thaw in the refrigerator before cooking.
Can I Substitute Other Proteins in This Recipe?
I personally love to use this recipe for fish also. It gives the fish a nice coating and tastes great. The other protein that I love to use in this recipe is sliced pork loin. Both options give you some variety in your diet and will taste great too.
Now, remember to save this recipe on Pinterest for later 🙂
KFC Copycat Chicken
- 15 small boneless skinless chicken tenderloins
- 1 Egg beaten
- 1 c Unsweetened almond milk
- ½ tbsp Basil
- ½ tbsp Thyme
- ½ tbsp Oregano
- ½ tbsp Salt
- 2 tbsp Paprika
- 1 tbsp Garlic powder
- 1 tbsp Ground mustard powder
- 1 tbsp Celery salt
- 3 tbsp Ground white pepper
- 1 tbsp Ground ginger
- ½ c Almond flour
- ½ c Crushed pork rind crumbs
- Keto approved oil for frying such as avocado oil or coconut oil.
- In a small bowl, combine the basil, thyme, oregano, salt, paprika, garlic powder, mustard powder, celery salt, ground white pepper and ground ginger. Stir to combine them all completely.
- Place ½ of the seasoning mixture into a deep sided baking dish. Add in 1 c of unsweetened almond milk and 1 beaten egg. Mix thoroughly to combine.
- Coat the chicken tenders in the mixture in the baking dish, and place them in the dish into the fridge for at least an hour to marinate. This recipe comes out much better if you let them marinate in the mixture overnight.
- Start to preheat the cooking oil in a deep skillet or pot on the stove over medium-high heat. It will take several minutes to get up to temperature.
- Place ½ c of almond flour and ½ c of crushed pork rind crumbs into a shallow bowl or plate, and add in the other ½ of the reserved seasoning mixture. Toss to combine.
- Remove the chicken from the marinade, and roll in the coating mixture.
- Carefully place 3 pieces of coated chicken into your heated oil at a time, and cook for 6-8 minutes completely submerged, or until golden brown and cooked through.
- Repeat the cooking process with the rest of the chicken tenders, placing them on a rack or a paper towel lined plate to drain.