This is the one that kind of tastes like KFC. The trick to this one is the pan – a cookie sheet with sides that are high enough to keep stuff from leaking out the side. You melt butter in the hot cookie sheet, and it helps the breaded chicken to brown.
The original recipe is here: http://www.justapinch.com/recipes/main-course/chicken/baked-kfc-chicken.html
1 Tbsp season all (we use Lawrys)
1. Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9×13 pan. Melt butter in pre-heated oven.
2. Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots
3. Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.
4. Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through. I often find it doesn’t take as long on the other side.