Homemade KFC Chicken in the Oven

This Homemade KFC Chicken in the Oven brings all the delicious crunch and flavor of classic fried chicken—without the deep frying. I coat juicy pieces of chicken in a seasoned flour mixture inspired by the iconic KFC blend, then bake them to golden perfection. The result is crispy, tender, and packed with mouthwatering spices that remind me of takeout, only made healthier and right at home.

Why You’ll Love This Recipe

I love how this oven-baked version captures everything I enjoy about KFC chicken: the crispy coating, the juicy meat, and that bold, herby seasoning. It’s much lighter than traditional fried chicken but just as satisfying. I don’t have to deal with hot oil or grease, and cleanup is a breeze. It’s a great way to enjoy comfort food with a bit less guilt.

Ingredients

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

• Bone-in chicken pieces (drumsticks, thighs, breasts)

• All-purpose flour

• Paprika

• Dried oregano

• Dried basil

• Garlic powder

• Onion powder

• Celery salt

• Dried thyme

• Black pepper

• White pepper

• Salt

• Buttermilk

• Eggs

• Baking powder

• Cooking spray or oil for brushing

Directions

1. I marinate the chicken pieces in buttermilk for at least 4 hours or overnight for extra tenderness.

2. I preheat the oven to 400°F (200°C) and line a baking sheet with foil, placing a wire rack on top.

3. In a large bowl, I whisk together flour, baking powder, and all the herbs and spices.

4. In another bowl, I beat the eggs.

5. I remove the chicken from the buttermilk, dip it in the egg wash, then dredge it thoroughly in the seasoned flour mixture.

6. I place the coated chicken on the wire rack and lightly spray or brush each piece with oil.

7. I bake for 40–45 minutes, flipping halfway through and spraying again with oil to help it crisp evenly.

8. I let it rest for a few minutes after baking before serving.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 15 minutes (plus marinating time)
Cook time: 45 minutes
Total time: 1 hour (excluding marination)

Variations

Sometimes I like to spice things up by adding cayenne pepper or hot sauce to the egg wash. For a gluten-free version, I use a gluten-free flour blend. If I want a crispier crust, I double-dip the chicken in egg and flour. I’ve even used skinless chicken breasts or tenders for a lighter take.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 375°F for about 15 minutes to keep the coating crispy. I avoid the microwave since it tends to make the coating soft. For freezing, I wrap cooled chicken tightly and freeze for up to 2 months, then reheat from frozen in the oven.

FAQs

Does oven-baked chicken really get crispy?

Yes, I find that baking on a wire rack and using oil spray helps achieve a nice, crispy texture without frying.

Can I skip the buttermilk marinade?

I don’t recommend it. Buttermilk helps tenderize the chicken and adds flavor, making a big difference in the final result.

What’s the best part of the chicken to use?

I like bone-in, skin-on pieces like thighs and drumsticks—they stay juicy and flavorful. But I’ve used breasts and tenders too with great results.

Can I make this recipe ahead?

Yes, I marinate the chicken and even coat it ahead of time. I store it in the fridge and bake it when I’m ready.

What if I don’t have all the herbs and spices?

I use what I have, but the closer I get to the full spice mix, the more it’ll taste like the real deal.

Conclusion

This Homemade KFC Chicken in the Oven gives me all the finger-licking flavor I crave, with a much simpler and cleaner cooking process. It’s crispy, juicy, and seasoned just right—perfect for family dinners, picnics, or anytime I want to enjoy classic fried chicken taste without the fryer.

Print