Homemade KFC Chicken in the Oven

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

There’s something undeniably satisfying about biting into a piece of crispy, juicy fried chicken. But what if you could enjoy that same crave-worthy flavor and crunch—without the deep fryer? This Homemade KFC Chicken in the Oven delivers all the bold, seasoned goodness of your favorite fast-food chicken, baked to golden perfection right in your own kitchen.

With a simple buttermilk marinade and a seasoned flour coating, this recipe is easy to prepare and even easier to devour. Whether you’re feeding a hungry family or just treating yourself to a comfort food classic, this oven-baked chicken is sure to become a regular on your dinner rotation.

Why You’ll Love This Recipe

  • Crispy and flavorful – A seasoned flour coating gives the chicken a satisfying crunch.
  • Oven-baked, not fried – Less mess, less oil, and still totally delicious.
  • Simple ingredients – Everything you need is likely already in your pantry.
  • Family-friendly – A guaranteed hit with kids and adults alike.
  • Perfect for meal prep – Great hot or cold, and easy to reheat.

Ingredients

Here’s what you’ll need to make this crispy oven-baked chicken:

  • 8 chicken drumsticks or thighs
    Bone-in, skin-on pieces work best for flavor and moisture.
  • 1 cup buttermilk
    Tenderizes the chicken and helps the coating stick.
  • 1½ cups all-purpose flour
    Forms the crispy outer layer.
  • 1 teaspoon paprika
    Adds color and a mild smoky flavor.

Optional seasoning additions: garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper for a more complex flavor profile.

Equipment You’ll Need

  • Large mixing bowl
  • Baking sheet
  • Wire rack (optional, for extra crispiness)
  • Parchment paper or foil
  • Tongs
  • Measuring cups and spoons
  • Plastic wrap or zip-top bag (for marinating)

Step-by-Step Instructions

Step 1: Marinate the Chicken

Place the chicken pieces in a large bowl or zip-top bag.

Pour over 1 cup buttermilk, making sure all the chicken is coated.

Cover and refrigerate for at least 1 hour, or up to overnight for maximum tenderness and flavor.

Tip: The longer the chicken marinates, the more flavorful and juicy it will be.

Step 2: Prepare the Coating

In a shallow dish or large bowl, combine:

  • 1½ cups all-purpose flour
  • 1 teaspoon paprika

Add a generous pinch of salt and black pepper, and any additional spices you like (e.g., ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne for heat).

Mix well to evenly distribute the seasonings.

Step 3: Preheat the Oven

Preheat your oven to 425°F (220°C).

Line a baking sheet with parchment paper or foil and place a wire rack on top if you have one. This allows air to circulate and helps the chicken crisp up evenly.

Step 4: Dredge the Chicken

Remove the chicken from the buttermilk, letting the excess drip off.

Dredge each piece in the seasoned flour mixture, pressing gently to ensure the coating sticks well.

Place the coated chicken on the prepared baking sheet.

Tip: For extra crunch, double-dip the chicken—dip it back into the buttermilk and then into the flour again.

Step 5: Bake

Lightly spray the chicken with cooking oil spray to help it crisp up in the oven.

Bake for 35–45 minutes, flipping halfway through, until the chicken is golden brown and cooked through.

The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.

Tip: If the coating starts to brown too quickly, tent the chicken loosely with foil.

Step 6: Serve

Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Serve hot with your favorite sides like mashed potatoes, coleslaw, corn on the cob, or biscuits.

Serving Suggestions

Perfect for:

  • Family dinners
  • Weekend comfort food
  • Picnics and potlucks
  • Game day spreads

Pair with:

  • Creamy mashed potatoes and gravy
  • Buttery corn on the cob
  • Classic coleslaw
  • Macaroni and cheese
  • A drizzle of honey or hot sauce

Variations to Try

  • Spicy Southern Style: Add cayenne pepper and hot sauce to the buttermilk marinade.
  • Herb-Crusted: Mix dried thyme, oregano, and rosemary into the flour coating.
  • Gluten-Free: Use a gluten-free flour blend or crushed cornflakes for the coating.
  • Boneless Option: Use boneless chicken thighs or tenders for quicker cooking.

Make-Ahead and Storage Tips

  • Make ahead: Marinate the chicken up to 24 hours in advance.
  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Reheat in the oven at 350°F (175°C) for 10–15 minutes to maintain crispiness.
  • Freeze: Freeze cooked chicken for up to 2 months. Reheat from frozen in a 375°F oven until hot and crispy.

Nutrition (Per Drumstick, Approximate)

  • Calories: 280
  • Protein: 20 g
  • Carbohydrates: 12 g
  • Fat: 18 g
  • Sodium: 320 mg
  • Fiber: 1 g

Note: Nutritional values are estimates and may vary based on specific ingredients used.

Final Thoughts

This Homemade KFC Chicken in the Oven is everything you love about crispy fried chicken—without the fryer. With a flavorful buttermilk marinade and a seasoned flour coating, it’s easy to make, incredibly tasty, and sure to become a family favorite. Whether you’re serving it for Sunday dinner or a casual weeknight meal, this recipe brings the comfort and crunch of a fast-food classic right to your table.

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