KFC Original Recipe Chicken Tenders: Crispy Homemade Copycat

I’ve spent years perfecting this homemade version to match that iconic crispy texture and tender bite. The secret lies in a double-dredge method and precise frying temperature.

This copycat recipe stays true to the original with a blend of 11 herbs and spices, creating that familiar, well-balanced flavor. Each bite delivers the same satisfaction as the restaurant version.

You’ll achieve golden, shatteringly crisp tenders with juicy, flavorful meat inside. The technique ensures even cooking and maximum crunch without drying out the chicken.

Serve hot with your favorite dipping sauces for a meal that tastes just like takeout—only better.

Ingredients for Kfc Original Recipe Chicken Tenders

Eleven herbs and spices, a double-dredge, and the crispest tenders you’ve ever made.

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The chicken is everything here. Boneless, skinless tenders (not breasts—too thick) give you that perfect bite. Most supermarkets sell them pre-cut, but you can trim whole breasts yourself. Look for pieces that are uniform in size so they cook evenly. The buttermilk? Full-fat only—low-fat won’t cling right to the flour coating.

No buttermilk? Whole milk plus 1 tbsp lemon juice works in a pinch. Missing celery salt? Equal parts salt and celery seed (pulverized in a spice grinder). The cornstarch is non-negotiable for that shatter—arrowroot powder is your backup. For the oil, peanut oil gives the cleanest fry, but vegetable oil is fine if that’s what you’ve got.

The spice blend keeps in an airtight container for 6 months. Buttermilk-marinated chicken can sit in the fridge for up to 24 hours (flavor gets better). Fry in batches—don’t crowd the pot. Leftovers? Reheat in a 400°F oven for 10 minutes to revive the crunch.

Step-by-Step Instructions for KFC-Style Chicken Tenders

Here’s the method I’ve perfected to get that signature crunch and flavor at home.

Step 1: Brine the Chicken in Buttermilk

Place the 1.5 lb chicken tenders in a large bowl and pour the 2 cups buttermilk over them. I always use full-fat buttermilk for the best texture—it makes a noticeable difference. Stir to ensure all pieces are coated, then cover and refrigerate for at least 4 hours (overnight is even better).

This buttermilk soak does two critical things: it tenderizes the meat by breaking down proteins, and the acidity helps the coating adhere better. You’ll notice the chicken plumps slightly as it absorbs the liquid. Don’t skip this step—it’s what makes these tenders so juicy inside.

Step 2: Prepare the Seasoned Flour Dredge

In a large shallow dish, combine the 2 cups all-purpose flour, 0.5 cup cornstarch, 1 tbsp salt, 1 tsp black pepper, 1 tsp white pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp celery salt, 0.5 tsp ground ginger, and 1 tsp paprika.

Whisk thoroughly until all the spices are evenly distributed. I rub the dried herbs between my fingers as I add them to release their oils and maximize flavor. The cornstarch is the secret to that extra-crispy coating that stays crunchy even after cooling.

Step 3: Double-Dredge and Rest the Chicken

Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to adhere. Then dip back into the buttermilk and dredge in the flour a second time. I use one hand for wet ingredients and one for dry to keep things clean.

Place the coated tenders on a wire rack set over a baking sheet. Let them rest for 15-20 minutes at room temperature. This resting period allows the coating to hydrate and cling better during frying. You’ll see the flour mixture transform from dry to slightly tacky—that’s how you know it’s ready.

Step 4: Deep-Fry to Golden Perfection

Heat the 4 cups vegetable oil in a large, heavy pot to 350°F. Use a deep-fry thermometer for accuracy—this temperature is crucial. Too low and the tenders will absorb oil; too high and they’ll burn before cooking through.

Working in batches to avoid crowding, carefully lower the tenders into the hot oil. Fry for 6-8 minutes until they’re deep golden brown and the internal temperature reaches 165°F. Turn them occasionally for even browning. The coating should be crisp and audibly crunchy when done.

Drain on a wire rack or paper towels. The tenders will stay hot and crisp for several minutes, but they’re best served immediately. That first bite through the shatteringly crisp coating to the tender meat inside is what makes this recipe worth the effort.

Storing and Reheating This kfc original recipe chicken tenders

Refrigerator Storage

Let your tenders cool completely before storing—about 30 minutes. Place them in a single layer on a paper towel-lined airtight container to maintain crispness. They’ll keep for up to 3 days in the fridge. I use Glasslock containers from New Seasons Market. ❄️

Freezer Storage

For longer storage, freeze tenders in a single layer on a baking sheet first. Once frozen, transfer to a freezer bag with parchment between layers. They’ll stay fresh for up to 2 months. Squeeze out all air to prevent freezer burn.

Oven Reheating

Preheat your oven to 400°F and place tenders on a wire rack over a baking sheet. Heat for 10-12 minutes until the internal temperature reaches 165°F. This method restores crispiness better than any other. 🔥

Air Fryer Method

Arrange tenders in a single layer in your air fryer basket. Reheat at 375°F for 4-5 minutes, shaking halfway. Check that they’re heated through and the coating is crisp. My Ninja Foodi works perfectly for this.

Microwave Option

Place tenders on a paper towel-lined plate and cover with another damp paper towel. Microwave on 50% power for 1-2 minutes, checking frequently. This is the quickest method but won’t restore full crispiness.

Frequently Asked Questions