Kfc Honey Mustard Sauce Recipes

KFC OVEN BAKED "FRIED" CHICKEN TENDERS

KFC Oven Baked

Crunchy and perfectly seasoned, it really does taste like KFC! It is a mash up of my own recipe, the "11 Secret Herbs and Spices" from the Homemade KFC recipe by Every Nook & Cranny, and the coating recipe from this Best Baked "Fried" Chicken by Carlsbad Cravings.. Marinating makes the chicken extra juicy but if you don't have time to marinate, this is still worth making! (See Note 3) PS I know it looks like a lot of salt but it's not overly salty, it's KFC level salty. Reduce salt and/or celery salt if desired.

Provided by Nagi | RecipeTin Eats

Categories Dinner

Time 40m

Number Of Ingredients 19

Ingredients

1/2 tsp salt
1 tbsp celery salt ((Note 1))
2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tbsp coarsely ground black pepper
1 tbsp mustard powder
2 tbsp paprika ((not smoked, use sweet or plain))
1 tsp ground ginger
1 tsp cayenne pepper or ground pure chili ((optional - for KFC "Zinger" flavour!))
1.2 - 1.4 lb / 600 - 700 g chicken tenderloin ((10 - 12 pieces) (Note 2))
1 cup buttermilk OR 1/3 cup plain yoghurt + 2/3 cup milk ((Note 3))
1 cup flour
1 cup panko breadcrumbs
1/4 cup cornmeal ((Note 4))
2 tbsp butter ((unsalted))
1 tbsp vegetable or canola oil
Oil spray

Steps:

Combine the Spice Mix in a bowl.
Place 1 tbsp of 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.

Nutrition Facts : ServingSize 229 g, Calories 465 kcal, Carbohydrate 25.4 g, Protein 53.4 g, Fat 16.5 g, SaturatedFat 4.2 g, Cholesterol 145 mg, Sodium 563 mg, Fiber 2.7 g, Sugar 2.7 g, UnsaturatedFat 12.3 g

KFC HONEY BBQ SAUCE (COPYCAT)

KFC Honey BBQ Sauce (Copycat) image

Make and share this KFC Honey BBQ Sauce (Copycat) recipe from Food.com.

Provided by The Spice Guru

Categories Sauces

Time 2h

Yield 1 pint barbecue sauce, 32 serving(s)

Number Of Ingredients 18

Ingredients

2 cups filtered water
2 cups tomato ketchup
1/4 cup honey
3 tablespoons molasses
3 tablespoons Worcestershire sauce
1 1/2 tablespoons liquid smoke
1 tablespoon ground black pepper
1 tablespoon ground sage
1 tablespoon hickory smoke salt
2 1/2 teaspoons ground allspice
1 1/2 teaspoons plain sweet chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground mustard
1 1/2 teaspoons ground paprika
1 teaspoon ground celery salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon cayenne pepper

Steps:

NOTE: USE UNSEASONED CHILI POWDER. (STEP ONE): GRIND all of the dry seasonings EXCEPT ground black pepper (from ground sage through cayenne pepper) in a spice mill or coffee grinder.
WHISK the ground spices with remaining ingredients well in a medium saucepan (don't forget to add the ground black pepper).
HEAT sauce to a gentle boil, then REDUCE heat to a low heat setting (approximately the numeric "2" setting on rangetop control).
SIMMER sauce about one hour, whisking occasionally, until reduced to almost half (just slightly over 2 cups, or 1 pint).
COOL barbecue sauce completely.
FUNNEL into plastic squeeze bottles or Ball canning jars.
USE as you would any barbecue sauce.
SUGGESTION: Serve with barbecued chicken or ribs, or pulled pork sandwiches.
STORE refrigerated and capped.
ENJOY!

Nutrition Facts : Calories 32.3, Fat 0.2, Sodium 186.5, Carbohydrate 8.2, Fiber 0.3, Sugar 6.8, Protein 0.4

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