Homemade KFC Chicken in the Oven – So Easy, So Tasty!

Homemade KFC Chicken in the oven is my go-to recipe when I’m craving that iconic crispy, flavorful coating without the deep fryer. It’s juicy on the inside, crispy on the outside, and packed with that unmistakable blend of herbs and spices. I love how I can recreate the fast-food favorite right in my own kitchen—healthier and just as delicious.

Why You’ll Love This Recipe

I love this recipe because it captures all the flavor and texture of classic KFC chicken, but it’s baked, not fried. It’s incredibly easy to prep and doesn’t require any special equipment. The seasoning mix delivers that signature KFC-style taste, and the oven method gives me golden, crunchy chicken with less mess and oil. It’s great for family dinners, parties, or anytime I want something indulgent but homemade.

Ingredients

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

• Chicken pieces (drumsticks, thighs, wings, or breasts)

• Buttermilk

• All-purpose flour

• Paprika

• Garlic powder

• Onion powder

• Dried oregano

• Dried basil

• Dried thyme

• Salt

• Black pepper

• Celery salt

• White pepper

• Baking powder

• Olive oil or cooking spray (for coating before baking)

Directions

1. I marinate the chicken in buttermilk for at least 4 hours, or overnight for best flavor and tenderness.

2. I preheat the oven to 425°F and line a baking sheet with parchment or a wire rack.

3. In a bowl, I mix the flour with all the spices, herbs, and baking powder to make the seasoned coating.

4. I remove the chicken from the buttermilk and dredge each piece in the flour mixture, pressing gently to make sure the coating sticks well.

5. I place the coated chicken on the prepared baking sheet and lightly spray or brush the tops with oil.

6. I bake the chicken for 40–45 minutes, flipping once halfway through to get an even crisp.

7. Once golden brown and fully cooked (internal temp should reach 165°F), I let it rest for a few minutes before serving.

Servings and timing

This recipe makes about 4–6 servings, depending on the size and type of chicken pieces. Prep time takes around 15 minutes (plus marinating), and bake time is about 45 minutes. I usually start marinating the night before for the best result.

Variations

Sometimes I spice it up by adding cayenne pepper or hot sauce to the buttermilk marinade. I’ve also swapped in gluten-free flour for a GF version, and it still turns out crispy and flavorful. If I’m making a big batch, I use a mix of white and dark meat for variety. A drizzle of honey or a side of spicy dipping sauce takes it to another level.

Storage/Reheating

I store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat and keep it crispy, I use the oven or air fryer at 375°F for 10–15 minutes. The microwave works in a pinch, but I prefer the oven for texture.

FAQs

Can I skip the buttermilk marinade?

I don’t recommend skipping it—the buttermilk tenderizes the chicken and helps the coating stick. If I don’t have any, I make my own with milk and lemon juice or vinegar.

How do I get a crispy crust in the oven?

I use a wire rack for airflow and make sure to spray or brush oil over the chicken before baking. That gives me a golden, crunchy finish.

Can I use boneless chicken?

Yes, I’ve used boneless thighs and breasts. They cook a bit faster, so I check them around the 25–30 minute mark.

What if I don’t have all the spices?

I’ve used a simplified version with just paprika, garlic powder, salt, and pepper—and it’s still tasty! But the full blend really brings that KFC-style flavor.

Does it taste exactly like KFC?

It’s very close, and I actually prefer it because I can control the seasoning, salt, and quality of ingredients. Plus, it’s not greasy.

Conclusion

Homemade KFC Chicken in the oven is my favorite way to enjoy that crunchy, savory comfort food without the deep fryer. I love how easy and customizable it is, and the results are always golden, juicy, and bursting with flavor. Whether I’m making it for a casual dinner or a weekend treat, this recipe is always a hit.

Homemade KFC Chicken in the Oven – So Easy, So Tasty!

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• Author: Linda
• Prep Time: 15 minutes (plus 4 hours marinating)
• Cook Time: 45 minutes
• Total Time: 5 hours including marinating
• Yield: 4–6 servings
• Category: Main Course
• Method: Bake
• Cuisine: American
• Diet: Halal

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Description

Homemade KFC Chicken in the Oven delivers crispy, juicy chicken with that signature herb-and-spice flavor—all without the fryer. A healthier, easy-to-make version of a fast food classic.

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Ingredients

• 2–3 lbs chicken pieces (drumsticks, thighs, wings, or breasts)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp celery salt
• 1/2 tsp white pepper
• 1 tsp baking powder
• Olive oil or cooking spray (for coating before baking)

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Instructions

1. Marinate chicken in buttermilk for at least 4 hours or overnight.
2. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper or a wire rack.
3. In a bowl, combine flour, paprika, garlic powder, onion powder, oregano, basil, thyme, salt, black pepper, celery salt, white pepper, and baking powder.
4. Remove chicken from buttermilk and dredge each piece in the seasoned flour, pressing to coat thoroughly.
5. Place chicken on the prepared baking sheet and spray or brush with oil.
6. Bake for 40–45 minutes, flipping halfway, until golden brown and internal temp reaches 165°F.
7. Let rest for 5 minutes before serving.

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Notes

• Use a wire rack for better crispiness and even cooking.
• Add cayenne or hot sauce for a spicy kick.
• Make your own buttermilk with milk and lemon juice or vinegar (1 tbsp per cup).
• For gluten-free version, use a GF all-purpose flour blend.

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Nutrition

• Serving Size: 1 piece
• Calories: 310
• Sugar: 2g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 90mg