Homemade KFC Chicken in the Oven

Hey, friend! Get ready to bring the fast-food magic home with this Homemade KFC Chicken in the Oven! Picture juicy, tender chicken coated in a crispy, golden crust bursting with that iconic KFC flavor—think savory, slightly spicy, and perfectly seasoned, all baked to perfection without the deep fryer. This recipe nails the Colonel’s famous blend of herbs and spices, making it ideal for family dinners, game-day feasts, or even packing for a road trip meal (nod to your Tennessee Road Trip Snack vibes!). I’m obsessed with how this oven-baked version is lighter yet still delivers that crave-worthy crunch. Inspired by recipes from RecipeTin Eats and Food.com, it’s surprisingly easy and way better than takeout. Trust me, your kitchen’s about to smell like a KFC drive-thru—let’s get coating!

Why You’ll Love Homemade KFC Chicken in the Oven

This recipe isn’t just about the ingredients—it’s about recreating a classic. Whether you’re feeding a crowd, meal-prepping for the week, or satisfying a fast-food craving, this chicken is versatile enough to shine. Here’s why it’s a winner:

• Versatile: Perfect as a main dish with sides, a sandwich filler, or chopped for salads. Serve hot or cold for picnics or lunches.
• Budget-Friendly: Uses affordable chicken pieces and pantry staples, saving you money compared to takeout.
• Quick and Easy: About 15 minutes of prep and 40 minutes in the oven, with simple steps for that crispy coating.
• Customizable: Adjust the spice level, swap cuts of chicken, or tweak seasonings to suit your taste.
• Crowd-Pleasing: That KFC-inspired flavor is a hit with kids and adults, making it a go-to for gatherings or family meals.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Ingredients in Homemade KFC Chicken in the Oven

Here’s the magic of this chicken—it transforms everyday ingredients into a crispy, flavorful dish that rivals the fast-food original. Let’s break it down:

Chicken

Bone-in, skin-on pieces (drumsticks, thighs, or a mix) for juicy results and crispy skin. Boneless breasts or tenders work but cook faster.

Buttermilk

Tenderizes the chicken and helps the coating stick, mimicking KFC’s juicy texture. Make your own with milk and vinegar if needed.

All-Purpose Flour

The base of the crispy coating, giving structure to the crust.

Cornstarch

Lightens the coating for extra crunch, a key to that KFC-style texture.

Paprika

Adds smoky warmth and a hint of color to the coating.

Garlic Powder

Delivers savory depth, a must-have in the spice blend.

Onion Powder

Complements the garlic for a balanced, umami kick.

Dried Thyme

Earthy and aromatic, it’s a subtle nod to KFC’s herb mix.

Dried Basil

Adds a touch of sweetness and complexity to the seasoning.

Dried Oregano

Brings a peppery, herbal note to the crust.

Celery Salt

A unique KFC-inspired flavor that adds savory, slightly tangy depth.

Black Pepper

Ground for a mild heat that ties the spices together.

White Pepper

A sharper, earthier heat that’s key to the authentic KFC vibe.

Mustard Powder

A pinch adds a tangy, subtle kick to the coating.

Salt

Enhances all the flavors, making the chicken pop.

Cooking Spray

Ensures a crispy, golden crust without deep frying.

Eggs

Beaten with buttermilk to create a sticky base for the coating to adhere.

Instructions

Let’s dive into the steps to create this crispy masterpiece:

Preheat Your Equipment

Preheat your oven to 400°F. Line a large baking sheet with parchment paper or foil and place a wire rack on top to elevate the chicken for even crisping. If no rack, use the lined baking sheet alone.

Combine Ingredients

In a large bowl or zip-top bag, mix 1 cup buttermilk with 1 teaspoon salt. Add 8–10 chicken pieces (about 3 pounds) and marinate for at least 1 hour, or overnight in the fridge for max tenderness. In another large bowl, whisk 1½ cups flour, ¼ cup cornstarch, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon thyme, 1 teaspoon basil, 1 teaspoon oregano, 1 teaspoon celery salt, 1 teaspoon black pepper, ½ teaspoon white pepper, ½ teaspoon mustard powder, and 1 teaspoon salt. In a shallow dish, whisk 2 eggs with ¼ cup buttermilk.

Prepare Your Cooking Vessel

Ensure the wire rack is set on the baking sheet and lightly sprayed with cooking spray to prevent sticking. If using a baking sheet without a rack, spray the parchment well. Have tongs ready for easy handling.

Assemble the Dish

Remove chicken from the buttermilk, letting excess drip off. Dip each piece in the egg-buttermilk mixture, then dredge in the flour-spice mix, pressing gently to coat thoroughly. Place coated chicken on the wire rack, skin-side up, ensuring pieces don’t touch for maximum crispiness. Lightly spray the tops with cooking spray to promote browning.

Cook to Perfection

Bake for 35–45 minutes, until the chicken is golden and crispy, with an internal temperature of 165°F for breasts or 175°F for thighs and drumsticks. If not crispy enough, broil for 1–2 minutes, watching closely to avoid burning.

Finishing Touches

Let the chicken rest for 5 minutes to lock in juices. For extra KFC flair, sprinkle with a pinch of paprika or serve with a drizzle of hot sauce. Arrange on a platter for a rustic, inviting look.

Serve and Enjoy

Serve hot with classic sides like mashed potatoes, coleslaw, or biscuits, or let cool slightly and pack for a road trip meal. This chicken is finger-lickin’ good and ready to steal the show!

Nutrition Facts

Servings: 8–10 pieces (4–5 servings)
Calories per serving: 350 kcal

Preparation Time

Prep Time: 15 minutes
Marinating Time: 1 hour (optional, up to overnight)
Cook Time: 40 minutes
Total Time: 1 hour 55 minutes (including marinating)

How to Serve Homemade KFC Chicken in the Oven

This chicken is a star for any meal. Here are some serving suggestions to make it shine:

• Classic KFC Meal: Pair with mashed potatoes and gravy, coleslaw, and biscuits for the full fast-food experience, just like your Smothered Chicken and Rice vibes.
• Party Platter: Arrange on a tray with dipping sauces (ranch, honey mustard, or BBQ) for game day or gatherings, alongside your Chicken Wonton Tacos.
• Road Trip Snack: Pack cooled chicken in an airtight container for a portable, protein-packed road trip meal (nod to your Tennessee Road Trip Snack vibes!).
• Sandwich Style: Slice breasts or thighs and serve on buns with lettuce, mayo, and pickles for a crispy chicken sandwich.
• Salad Topper: Chop cooled chicken and toss over a Caesar or garden salad for a hearty, protein-rich lunch.

Presentation matters too! Pile the chicken high on a wooden board or in a basket lined with parchment, garnished with parsley or a lemon wedge. Serve with small bowls of sauce for dipping fun.

Additional Tips

Here are some extra tips to make this chicken a slam dunk:

• Marinate for Flavor: Marinate in buttermilk overnight for the juiciest, most tender chicken. Even 1 hour makes a difference.
• Spice It Up: Add ½ teaspoon cayenne or chili powder to the flour mix for a spicy kick, or serve with hot sauce for heat lovers.
• Dietary Adjustments: Use gluten-free flour for a GF version. For a lighter option, skip the skin and use boneless breasts, reducing cook time to 20–25 minutes.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10–15 minutes to re-crisp, or air fry at 350°F for 5 minutes.
• Make Ahead: Marinate chicken and prep the coating mix a day ahead. Coat and bake fresh for the crispiest results.

FAQ Section

Q1: Can I use boneless chicken?
A1: Yes, boneless breasts or tenders work, but reduce baking time to 20–25 minutes, checking for 165°F. Bone-in gives the juiciest, most KFC-like results.

Q2: Can I make this dish ahead of time?
A2: Marinate the chicken and prep the coating mix a day ahead, storing separately. Coat and bake fresh for maximum crispiness, or reheat baked chicken in the oven.

Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10–15 minutes or air fry at 350°F for 5 minutes to re-crisp.

Q4: Can I freeze this chicken?
A4: Yes, freeze cooked chicken in an airtight container for up to 2 months. Thaw in the fridge and reheat in a 350°F oven to restore crispiness.

Q5: What’s the best way to reheat this chicken?
A5: Reheat in a 350°F oven for 10–15 minutes or air fry at 350°F for 5 minutes to keep it crispy. Microwaving softens the coating—avoid if possible.

Q6: Can I double the recipe?
A6: Definitely! Double the ingredients and use two baking sheets with racks to avoid overcrowding. Perfect for large gatherings or meal prep.

Q7: Can I use regular milk instead of buttermilk?
A7: Make buttermilk by mixing 1 cup milk with 1 tablespoon vinegar or lemon juice; let sit 5 minutes. Regular milk won’t tenderize or adhere as well.

Q8: Why isn’t my chicken crispy?
A8: Soft chicken can happen if the coating is too wet, the oven isn’t hot enough, or pieces are overcrowded. Pat chicken dry, use a wire rack, and ensure 400°F.

Q9: Can I air fry this chicken?
A9: Yes! Air fry at 375°F for 20–25 minutes, flipping halfway, until 165°F internally. Spray with cooking spray for extra crispiness.

Q10: Can I skip the wire rack?
A10: You can bake on a lined baking sheet, but flip the chicken halfway to crisp both sides. A wire rack ensures all-around crunch without flipping.

Conclusion

This Homemade KFC Chicken in the Oven is your ticket to recreating that iconic fast-food flavor right at home, with a crispy, juicy result that’s lighter than fried. The savory spice blend and tender chicken make it perfect for family dinners, parties, or satisfying cravings. Your love for bold, crowd-pleasing recipes like Cookies and Cream Oreo Cake and Chicken Wonton Tacos tells me this chicken will be a hit in your kitchen. It’s even great for a road trip meal (nod to your Tennessee Road Trip Snack vibes!). Bake up a batch, serve with your favorite sides, and let me know in the comments how it turned out—I’m dying to hear if you nailed that KFC crunch or added your own spin. Happy cooking, friend!

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