Name: Homemade KFC Chicken in the Oven
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2–3 lbs chicken pieces (drumsticks, thighs, or bone‑in breasts); 1 1/2 cups buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar); 1 1/2 cups all‑purpose flour; 1/4 cup cornstarch (for extra crispiness); 1 tsp baking powder (optional, for crunch); 1 tsp salt; 1/2 tsp black pepper; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1/2 tsp celery salt; 1/2 tsp mustard powder; 1/4 tsp ground ginger; Olive oil or melted butter (for brushing)

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Homemade KFC Chicken in the Oven brings the iconic flavor of crispy, spiced fried chicken right into my kitchen—without the deep fryer. This oven-baked version is juicy on the inside, crisp on the outside, and packed with that unmistakable blend of herbs and spices. It’s a family favorite that gives me all the satisfaction of fast food with a homemade twist.

Why You’ll Love This Recipe

I love this recipe because it’s crunchy, flavorful, and way less messy than deep frying. Baking the chicken in the oven still gives me that golden, crisp coating thanks to a clever combination of buttermilk marination, seasoned flour, and high-heat baking. It’s easier on cleanup, lighter than traditional fried chicken, and just as addictive. Plus, I can adjust the seasoning to make it spicier or milder depending on my mood. Homemade KFC Chicken in the Oven

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken pieces (drumsticks, thighs, or bone-in breasts)
Buttermilk
All-purpose flour
Cornstarch (for extra crispiness)
Salt
Black pepper
Paprika
Garlic powder
Onion powder
Dried thyme
Dried oregano
Celery salt
Mustard powder
Ground ginger
Baking powder (optional, for added crunch)
Olive oil or melted butter (for brushing)

Directions

I marinate the chicken in buttermilk, salt, and a little paprika for at least 4 hours or overnight in the fridge. This keeps it tender and flavorful.
I preheat the oven to 425°F (220°C) and line a baking sheet with parchment or a wire rack.
In a large bowl, I mix the flour, cornstarch, baking powder, and all the herbs and spices.
I remove each piece of chicken from the marinade, let the excess drip off, then coat thoroughly in the seasoned flour mixture.
I place the coated chicken on the baking sheet or rack and lightly brush or spray with oil or melted butter for that golden finish.
I bake for 40–50 minutes, flipping once halfway through, until the coating is crispy and the chicken is cooked through (165°F/74°C internal temperature).
I let it rest a few minutes before serving so the juices stay in the meat.

Servings and timing

This recipe makes about 4 servings, depending on the size of the chicken pieces, and takes around 1 hour total—plus marinating time. It’s great for a hearty weeknight dinner or weekend comfort food fix.

Variations

I make it spicier by adding cayenne pepper or hot sauce to the marinade.
I use boneless chicken tenders for a quicker version—just reduce baking time to 20–25 minutes.
I add a touch of brown sugar or smoked paprika for a sweet-and-smoky twist.
I coat the chicken twice for an extra-thick crust (dip back into buttermilk, then flour again).
I make it gluten-free by swapping flour for a gluten-free flour blend and skipping the cornstarch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken on a baking sheet and warm it in a 350°F (175°C) oven for 10–15 minutes to bring back the crisp. I avoid the microwave if I want to keep the crust crunchy. This chicken also freezes well—just wrap it tightly and reheat from frozen in the oven. Homemade KFC Chicken in the Oven

FAQs

Can I use skinless chicken?

Yes, but I prefer skin-on for extra crispiness and flavor. If I use skinless, I make sure not to overbake so it stays juicy.

What makes the chicken crispy in the oven?

The combo of flour, cornstarch, baking powder, and brushing with oil creates a crispy crust. Baking on a wire rack also helps air circulate for even browning.

Do I have to use buttermilk?

Buttermilk tenderizes the chicken and helps the coating stick. If I don’t have it, I mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

Can I use chicken wings?

Absolutely. I follow the same steps but reduce baking time to 35–40 minutes. They’re perfect for a party or game day snack.

Is this healthier than fried chicken?

Yes, baking uses far less oil than deep frying, so it’s lighter but still delivers that crispy texture and bold flavor I’m craving.

Conclusion

Homemade KFC Chicken in the Oven is my go-to when I want that crunchy, savory fried chicken experience without the mess or grease. It’s full of flavor, easy to make, and satisfies every craving. Whether I serve it with mashed potatoes, coleslaw, or straight off the tray, this crispy oven-baked chicken always steals the show.