I love how this chicken comes out crispy on the outside and tender on the inside — all without deep-frying. The buttermilk helps tenderize the meat and gives the coating something to cling to, while the herb and spice blend brings all that familiar KFC-inspired flavor. It’s great for a weeknight meal, weekend treat, or when I want to impress without much effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 chicken drumsticks or thighs
240 ml buttermilk
190 g all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon dried thyme
0.5 teaspoon dried basil
1 teaspoon salt
0.5 teaspoon black pepper
0.25 teaspoon cayenne pepper (optional)
Olive oil spray or melted butter (for crisping)
Directions
I place the chicken in a shallow dish and pour over the buttermilk, turning each piece to coat. I cover the dish and refrigerate it for at least 2 hours, or overnight if I have the time.
When ready to cook, I preheat the oven to 200°C and line a baking tray with parchment paper. I lightly grease the tray with oil or melted butter to keep the coating crispy.
In a separate bowl, I mix together the flour, paprika, garlic powder, onion powder, thyme, basil, salt, pepper, and cayenne (if I’m using it). This spice blend gives that classic flavor I crave.
I take each piece of chicken out of the buttermilk, let the excess drip off, and dredge it in the seasoned flour. I press gently to ensure the coating sticks well.
I arrange the coated chicken on the prepared tray, then spray the tops lightly with olive oil or brush with melted butter. This helps create a crispy, golden crust.
I bake the chicken for 40 to 45 minutes, turning halfway through, until it’s golden brown and cooked through. The internal temperature should reach 75°C (165°F) and the juices should run clear.
Servings and Timing
This recipe makes 4 servings and takes about 1 hour total — including 15 minutes of prep and 40–45 minutes of baking (plus marinating time).
Variations
I sometimes add a little ground mustard or smoked paprika for a deeper flavor.
For extra crunch, I mix a tablespoon of cornstarch into the flour coating.
If I want a spicier version, I increase the cayenne or add chili flakes.
I’ve used this same coating on chicken tenders for a kid-friendly version.
Occasionally, I add a splash of hot sauce to the buttermilk marinade for more kick.
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 180°C oven for about 10–12 minutes until heated through and crispy again. I avoid microwaving to keep the coating from getting soggy.
FAQs
Can I use chicken breasts instead of thighs or drumsticks?
Yes, I can — I just cut them into smaller pieces or strips to ensure even cooking and adjust the baking time accordingly.
Can I make this recipe gluten-free?
Definitely. I use a gluten-free all-purpose flour blend in place of regular flour and it works just as well.
Why use buttermilk?
Buttermilk tenderizes the chicken and helps the flour coating stick better. It also adds a subtle tang that enhances the flavor.
Do I need to turn the chicken while baking?
Yes, flipping it halfway helps both sides brown evenly and stay crispy.
Can I freeze the cooked chicken?
Yes, I freeze it in an airtight container. To reheat, I bake from frozen at 180°C for 20–25 minutes, or until hot and crispy.
Conclusion
This oven-baked KFC-style chicken is a flavorful, crispy, and satisfying dish that brings all the comfort of fried chicken without the mess or excess oil. I love how easy it is to put together, and how it always turns out golden and juicy. Whether it’s a family dinner or weekend comfort meal, this one always hits the spot.
