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Homemade KFC Chicken in the Oven

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Homemade KFC‑style Oven Chicken is a crispy, flavorful baked chicken with a crunchy spiced coating and juicy meat, inspired by the classic fried version but made healthier and easier in your oven.

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)

Instructions

  1. Combine chicken with buttermilk (and a pinch of paprika if desired) in a bowl. Cover and refrigerate at least 4 hours or overnight.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or place a wire rack on a sheet pan.
  3. In a large bowl, mix flour, cornstarch, baking powder, and all spices and herbs.
  4. Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture.
  5. Place coated chicken on the prepared sheet or rack. Lightly brush or spray with olive oil or melted butter.
  6. Bake for 40–50 minutes, flipping once halfway, until the coating is crispy and the internal temperature reaches 165°F (74°C).
  7. Let rest a few minutes before serving so juices stay sealed in the meat.

Notes

  • Add cayenne pepper or hot sauce to the marinade for extra heat.
  • Use boneless tenders and bake 20–25 minutes for a quicker meal.
  • Add brown sugar or smoked paprika for a sweet‑smoky flavor twist.
  • Double dip (back in buttermilk, then flour) for an extra‑thick crust.
  • Swap with a gluten‑free flour blend and omit cornstarch for a gluten‑free version.

Nutrition

Find it online: https://recipesbyliza.com/homemade-kfc-chicken-in-the-oven/