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Ingredients Method

Ingredients
  

Chicken
  • 1.5 –2 lbs chicken breasts sliced into tenders
Dairy‑Free “Buttermilk” Brine
  • 1 cup unsweetened oat milk or soy milk
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
Seasoned Flour
  • 1 ½ cups all‑purpose flour
  • ½ cup cornstarch this is KEY for shatter‑crisp texture
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon celery salt
  • ½ teaspoon white pepper optional but VERY KFC
  • ½ teaspoon baking powder helps the cragginess
Wet Dredge (Egg‑Free Binder)
  • ¾ cup of the seasoned flour mixture
  • ¾ cup water
  • 1 teaspoon hot sauce optional but helps flavor
For Frying
  • Canola Oil

Method
 

Brine the Chicken (30 minutes–overnight)
  1. This step keeps the chicken juicy like KFC’s pressure‑fried chicken.
  2. Mix the dairy‑free milk + lemon juice to create a faux buttermilk.
  3. Add salt, garlic powder, and paprika.
  4. Add chicken tenders and refrigerate at least 30 minutes (longer = juicier).
Prep the Seasoned Flour
  1. Whisk all the dry ingredients together. Scoop out ¾ cup of this mixture and set aside for the wet dredge.
Make the Egg‑Free Wet Dredge
  1. Whisk together:
  2. ¾ cup seasoned flour
  3. ¾ cup water
  4. Hot sauce if using
  5. It should be the consistency of pancake batter.
Dredge for Maximum Crunch
  1. This is the KFC‑style double dredge that creates those crispy, craggy bits.
  2. Remove chicken from the brine and let excess drip off.
  3. Dip each piece into the wet dredge.
  4. Coat in the dry seasoned flour, pressing firmly.
  5. For EXTRA crunch:
  6. Dip back into the wet dredge
  7. Then again into the flour
  8. Squeeze the flour onto the chicken to create ridges and flakes
  9. Let the coated tenders rest on a rack for 10 minutes so the coating adheres.
Fry
  1. Heat oil to 350°F.
  2. Fry tenders 4–6 minutes, flipping once, until golden and crisp.
  3. Place on a wire rack (not paper towels) to keep the crunch.