Baked Kentucky Fried Chicken

4 of 5 (10)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 399.1
  • Total Fat: 19.0 g
  • Cholesterol: 88.1 mg
  • Sodium: 2,493.2 mg
  • Total Carbs: 38.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 20.0 g

View full nutritional breakdown of Baked Kentucky Fried Chicken calories by ingredient


Thanks to Recipe4Living for this recipe! This tastes as close to KFC as I've found! Thanks to Recipe4Living for this recipe! This tastes as close to KFC as I've found!
Number of Servings: 4


    4 skinless, boneless chicken breasts (pounded to 1/2 inch thickness)
    1 Tbsp salt substitute
    1 cup flour
    1 tbsp. pepper
    2 tbsp. paprika
    1/2 tsp. garlic salt
    1 1/2 tsp. ground mustard
    1 1/2 tsp. ground thyme
    1 1/2 tsp. basil
    1/2 tsp. oregano
    1/2 Tbsp. ground ginger
    1 egg, beaten
    1/4 cup vegetable oil


Preheat oven to 350 degrees.

In shallow bowl, mix all dry ingredients together. Heat large skillet with vegetable oil. Dip each chicen piece in egg then into spice mixture; coat well.

Add to the skillet and brown on both sides. Remove to paper toweling to drain oil. Place on baking sheet. Bake for 25-30 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user MRSTEJANO.

Member Ratings For This Recipe

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    4 of 4 people found this review helpful
    I made this with an addition of cayenne pepper and the hot mustard powder found in Chinese restaurants. We also baked the chicken on racks rather than on cookie sheets. The chicken turned out crisp, not soggy. Very good recipe in my book. - 10/7/09

    Reply from MRSTEJANO (1/22/13)
    Thank you for your ideas, and feedback!

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    nothing like kfc, nor did cracklins gravy taste like it either.. - 12/6/13

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    It really doesn't taste like KFC. The thyme is rather strong, too -- overpowering really. I recommend reducing it by half. This makes far more than you need to bread 4 breasts. It would easily cover 8. It also needs sugar to counter the bitterness of the paprika. Not at all like KFC, though. - 1/22/13

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    I made this yummie chicken, but I had no ground mustard. I just stkipped it and added regular yellow mustard to the egg and stirred together and added more pepper... So good.. Thanks for posting this. - 1/26/12

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    we used chicken wings and it came out great - 6/24/11

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    This is perfect for my lunchbox. Next time I'm going to add breadcrumbs :-) - 3/22/10

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    Delicious! I will definitely be making this again! I added red pepper flakes to kick the heat up a notch. Next time I might use slightly less ginger since I think it was a little overpowering. Otherwise - soooo yummy! - 1/26/10

    Reply from MRSTEJANO (3/23/10)
    That sounds wonderful!

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    This was very good. My whole family loved it! I agree that it didn't crisp up, but I'm not sure it was supposed to. KFC has their original recipe that isn't crispy either. It wasn't soggy, taste was great - 2 thumbs up! - 5/22/09

    Reply from MRSTEJANO (5/22/09)
    Thanks for such wonderful compliments! This is the closest I've come to something that is "kinda" low-cal that still tastes good!

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    i used an egg an dit didnt' crisp up either. the taste was okay - 5/17/09

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    Very Good
    I had to substitute the basil/thyme to poutry seasoning as I didn't have them. I also used "Italian Seasoning" instead of oregano. I only had some of the paprika. The taste was still wonderful! Using ginger made it so good! However it was not crunchy even using an egg.
    A winner! I will make again.
    - 12/24/08

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    Very Good
    The flavor was fabulous but mine didn't go crispy in the oven but I DID omit the egg so that might be why. My daughter has an allergy so I used milk instead. - 11/20/08

    Reply from MRSTEJANO (11/20/08)
    Omitting the egg is probably why it wasn't as crispy. Maybe using some egg substitute would work for the recipe AND your daughter allergy?