Homemade KFC Chicken in the Oven

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Introduction

Everyone loves the golden, crispy crunch of KFC chicken, but deep-frying isn’t always practical—or healthy. This recipe recreates the iconic KFC flavor using your oven instead of a fryer. By marinating the chicken in buttermilk and coating it with a seasoned flour mixture, you’ll get juicy, tender meat wrapped in a crispy, flavorful crust that tastes just like the Colonel’s—but with less grease and fuss. Perfect for weeknight dinners, family gatherings, or when you’re craving fast food without leaving your kitchen.

Ingredients

  • 4 chicken drumsticks or thighs (bone-in, skin-on for best flavor)
  • 1 cup all-purpose flour
  • 2 tbsp KFC-style seasoning mix, such as:
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper (optional for heat)
  • ½ tsp salt
  • ½ cup buttermilk (for marinating)
  • 2 tbsp vegetable oil or melted butter (to help crisp in the oven)
  • Cooking spray (for baking sheet)

Instructions

  1. Marinate the Chicken
  • Place chicken pieces in a bowl or zip-top bag.
  • Pour in the buttermilk, making sure all pieces are coated.
  • Cover and refrigerate for at least 2 hours (overnight is best for maximum juiciness).
  1. Prepare the Coating
  • In a shallow bowl, mix flour with the seasoning blend until well combined.
  1. Coat the Chicken
  • Remove chicken from the buttermilk (shake off excess).
  • Dredge each piece in the seasoned flour mix, pressing firmly so the coating sticks.
  • For extra crunch, dip back into the buttermilk and dredge again (double coating method).
  1. Bake the Chicken
  • Preheat oven to 400°F (200°C).
  • Line a baking sheet with parchment paper and lightly coat with cooking spray.
  • Arrange chicken pieces on the sheet, leaving space between them.
  • Drizzle or brush lightly with vegetable oil or melted butter for crispiness.
  • Bake for 35–40 minutes, flipping halfway through, until chicken is golden brown and cooked through (internal temp should reach 165°F / 74°C).
  1. Rest and Serve
  • Let the chicken rest for 5 minutes before serving to lock in juices.

Methods

  • Buttermilk Marinade: Tenderizes the chicken and adds flavor.
  • Seasoned Flour Dredge: Creates that signature crispy crust.
  • High-Heat Baking: Ensures a crunchy outside and juicy inside without deep-frying.

History

The famous KFC chicken recipe dates back to 1939, when Colonel Harland Sanders perfected his “11 herbs and spices” blend in Corbin, Kentucky. Traditionally deep-fried in a pressure fryer, it became one of the most iconic fast-food items worldwide. This oven-baked version is inspired by that original flavor but adapted for a healthier home kitchen approach.

Benefits

Healthier than frying** – Less oil but still crispy.

Budget-friendly** – Homemade is cheaper than takeout.

Customizable** – Adjust spices to taste (spicy, herby, or mild).

Kid-friendly** – Familiar flavor without heavy grease.

Meal-prep friendly** – Great hot or cold for next-day leftovers.

Nutrition (per piece, approx.)

  • Calories: 250–300
  • Protein: 20g
  • Fat: 12g
  • Carbs: 15g
  • Fiber: 1g

(Values vary based on size of chicken and amount of oil used)

Conclusion

This Homemade Oven-Baked KFC Chicken is the perfect compromise between indulgence and health. You get the crunchy, flavorful coating you crave with far less oil—and all in your own kitchen. Serve it with mashed potatoes, coleslaw, or biscuits for the full “bucket meal” experience.

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