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KFC Tender Roast Chicken

By Todd Wilbur


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Tender Roast chicken was introduced in 1996 after KFC axed Rotisserie Gold, its short-lived, whole-roasted chicken product that was meant to compete with home meal replacement chains like Boston Market and Kenny Rogers Roasters. Although it's not fried, as are the other KFC chicken offerings, six ounces of Tender Roast still has approximately 7.6 grams of fat when the skin is left on. That's why we're going to strip it all off. But not so fast. We'll keep that skin on through most of the baking process, so that the meat stays nice and juicy. Then, once the skin is peeled away, we can sprinkle the tasty spice blend over the juicy chicken and let it finish baking.

Nutrition Facts
Serving size–6 ounces
Total servings–4
Calories per serving–206 (Original–338)
Fat per serving–7.6g (Original–17.4g)

Source: Top Secret Recipes Lite by Todd Wilbur.

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Spice Blend
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon lemon pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon paprika
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  • 1 whole roasting chicken, cut into pieces
  • Do This
    • Restaurant/Brand
      KFC
    • Instructions

      1. Preheat the oven to 375 degrees F.

      2. Prepare the spice blend by combining the ingredients in a small bowl.

      3. Place the chicken pieces onto a baking sheet, skin side up. Bake for 20 minutes, then remove the chicken from the oven and cool for 5 to 10 minutes.

      4. When you can handle the chicken, remove the skin, sprinkle the entire surface of the chicken with a light coating of the spice blend (approximately 1/2 teaspoon for a big piece, 1/4 teaspoon for a small piece), and place it back on the baking sheet. Return the sheet to the oven for 10 more minutes or until the chicken is done.

      Serves 4.

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Score: 2.00. Votes: 1
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Jim Komar
Apr 15, 2015, 22:00

What makes you think the cholesterol from under the skin did NOT permeate the chicken after the 1st 20 min? I always remove the skin BEFORE spices, other steps etc.