Low-fat KFC chicken (no-frying)

When I ask my kids what do they love about KFC, they say “the incredible spice blend”. This oven fried chicken is the closest we have come to KFC at home. It’s a recipe our family loves, and one that we make over and over again!

Obviously the cooking time will depend on the size and thickness of your chicken, so be sure to always check to make sure your chicken is done before diving in.

You can have this recipe for dinner and save some for the lunchbox wrap. We know some people have had issues with sogginess, so please follow the recipe exactly as written.

Here are some tips that might help:

1. Use dark non-stick pans — this might help with getting a crispy coating as they heat to a higher temperature than light colored pans.
2. Keep chicken breasts in the freezer, then thaw them in the fridge. They are quite moist when you stick them in the bag with the coating, and you have no trouble getting it to stick. If you’re working with fresh chicken breasts, you should soak them in milk first for 30 min.
3. We tried pan with non-stick spray and one pan with butter, to see if the chicken cooked in butter would be soggy. The chicken in butter turned a nice, golden brown, not soggy at all, and the chicken with the non-stick stayed floury. Add butter to that pan to crisp up the coating.
4. Cook exactly 10 minutes per side.
5. As the chicken is sitting on your plate, the underside got a little soggy. Therefore we recommend serving immediately, and if it is going to be sitting on a plate for any length of time, lay it on some paper towel to keep it from getting soggy.