Description
This Homemade KFC Chicken in the Oven recipe delivers that iconic crispy coating and juicy tenderness of classic fried chicken but uses less oil and is baked in the oven. Perfect for those craving a healthier alternative without sacrificing flavor, this recipe features a flavorful spice blend, a light but crunchy coating, and simple pantry ingredients. It’s easy to customize and ideal for family meals, game day, or casual gatherings.
Ingredients
Scale
Chicken
- Chicken pieces (drumsticks, thighs, or breasts with skin on) – quantity as needed
Buttermilk Marinade
- Buttermilk – enough to fully submerge chicken pieces
- Half of the spice blend (see below)
Spice Blend
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Flour Coating
- 2 cups all-purpose flour (or gluten-free/almond flour for variation)
- 1 tbsp baking powder
- Remaining half of the spice blend
Other
- Cooking spray or 1-2 tbsp oil for brushing
Instructions
- Prepare the Buttermilk Marinade: In a large bowl, mix buttermilk with half of the spice blend. Submerge the chicken pieces completely and marinate for at least 1 hour or overnight for best flavor and tenderness.
- Mix the Flour and Spice Coating: In a separate shallow dish, combine all-purpose flour, baking powder, and the remaining half of the spice blend. This will be used to create the crispy crust.
- Coat the Chicken Thoroughly: Remove chicken pieces one at a time from the marinade, allowing excess buttermilk to drip off. Dredge each piece evenly in the flour mixture, pressing lightly for a thick coating. Set coated chicken on a wire rack and let rest for a few minutes to help the coating adhere.
- Bake to Crispy Perfection: Preheat the oven to 425°F (220°C). Arrange the coated chicken pieces on a lined baking sheet or wire rack spaced apart for air circulation. Lightly spray with cooking spray or brush with oil to encourage browning and crispiness. Bake for 35 to 45 minutes, turning halfway through, until the chicken is cooked to an internal temperature of 165°F and the crust is crunchy and golden.
- Rest and Serve: Remove chicken from the oven and let it rest for 5 minutes to allow juices to redistribute. Garnish as desired and serve warm with your favorite sides.
Notes
- Marinate chicken overnight in buttermilk for juicier meat.
- Use a wire rack on the baking sheet for even air circulation and crispness.
- Do not overcrowd the pan; leave space between chicken pieces to prevent sogginess.
- Pat chicken lightly to remove excess marinade before coating for a thicker crust.
- Check internal temperature to ensure chicken reaches 165°F for safety.
- For extra crispy crust, double dip chicken by repeating the buttermilk and flour coating steps.
- Substitute ingredients as needed for gluten-free or skinless options.
- Reheat leftovers in a preheated oven at 375°F for 10-15 minutes to restore crispiness.
- Prep Time: 1 hour (plus optional overnight marinating)
- Cook Time: 35-45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 150g)
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg