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Homemade KFC Chicken in the Oven

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Craving crispy, juicy KFC-style chicken without deep frying? This oven-baked version gives you that same herby, flavorful crunch with a healthier twist. Perfectly seasoned with a homemade “11 herbs and spices” blend, this chicken is baked to golden perfection for a finger-lickin’ good dinner the whole family will love.

Ingredients

Scale
  • 8 bone-in, skin-on chicken pieces (drumsticks and thighs recommended)
  • 1 cup (240ml) buttermilk
  • 1 tbsp hot sauce (optional, for marinade)
  • 2 tbsp olive oil or melted butter (for brushing)
  • 1½ cups (190g) all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • ¼ tsp celery salt
  • ¼ tsp ground ginger
  • ¼ tsp mustard powder
  • ¼ tsp white pepper (or black pepper)
  • ¼ tsp cayenne pepper (optional for heat)

Instructions

  1. In a large bowl or zip-top bag, combine chicken pieces with buttermilk and hot sauce. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
  2. Preheat oven to 400°F (200°C). Place a wire rack on a baking sheet and lightly grease it (this ensures even crisping).
  3. In a shallow bowl, whisk together all flour and spice ingredients.
  4. Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere well. Place coated chicken on the prepared rack.
  5. Lightly brush or spray each piece with olive oil or melted butter for extra crispiness.
  6. Bake for 40–45 minutes, turning halfway through, until golden brown and internal temperature reaches 165°F (75°C).

Notes

  • For extra crunch, double-dip the chicken by returning it to the buttermilk and flour mixture once more before baking.
  • Let chicken rest 5 minutes before serving to keep juices in.
  • Want extra crispiness? Use a convection setting or broil for the last 2 minutes.

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