Homemade KFC Chicken in the Oven

Introduction

If you’ve ever craved the irresistible crunch and signature flavor of KFC chicken but wanted a healthier, oven-baked version, you’re in the right place. This Homemade KFC Chicken in the Oven recipe captures the essence of the beloved classic—juicy chicken marinated in buttermilk, coated in a flavorful seasoned flour mix, and baked until golden and crispy. No messy frying, no excess grease, just a family-friendly, deliciously satisfying dish you’ll make again and again.

My recipe story

I grew up in a household where fried chicken was always the star of family dinners, Sunday gatherings, and celebrations. While I loved the indulgence of crispy fried chicken, I knew I needed a lighter alternative that could still deliver the same satisfaction. After testing countless batches, experimenting with spice blends, and fine-tuning oven temperatures, this oven-baked version was born. It offers the perfect balance of flavor, crunch, and tenderness while being more accessible for home cooking. Now, it has become a go-to recipe in my kitchen whenever we’re craving comfort food with a healthier twist.

Ingredient breakdown

The star of this recipe is, of course, the chicken. You can use drumsticks, thighs, or bone-in breasts—each cut has its own advantages. Drumsticks are fun and kid-friendly, thighs offer juiciness and rich flavor, while breasts provide a leaner option. Keeping the skin on helps achieve a crispy finish, but skinless cuts also work if you want something lighter.

The buttermilk marinade is essential for both tenderness and flavor. It breaks down the chicken’s proteins, leaving the meat juicy and tender. Adding a splash of hot sauce to the marinade is optional but recommended—it adds a subtle kick and depth of flavor without overpowering the dish.

Finally, the flour coating is where the magic happens. A mix of flour, cornstarch, and classic herbs and spices like paprika, garlic powder, onion powder, thyme, and oregano creates that nostalgic flavor we all love. The cornstarch helps deliver extra crispiness, making this baked version almost indistinguishable from fried chicken.

Equipment you’ll need

• Large mixing bowl for marinating chicken
• Whisk for mixing buttermilk and hot sauce
• Shallow dish or plate for dredging flour mixture
• Baking sheet
• Wire rack (to elevate chicken for even baking)
• Tongs for coating and handling chicken
• Aluminum foil or parchment paper for easy cleanup

Step-by-step directions

Step 1: Marinate the chicken
In a large mixing bowl, whisk together buttermilk and hot sauce. Add the chicken pieces, making sure they are fully submerged. Cover and refrigerate for at least 4 hours, ideally overnight, to allow the marinade to tenderize the meat and infuse flavor.

Step 2: Prepare the coating
In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, oregano, salt, and black pepper. Stir until evenly blended. This mixture creates the crispy, flavorful crust reminiscent of fried chicken.

Step 3: Preheat and set up
Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top. Lightly coat the rack with nonstick spray to prevent sticking. This setup allows hot air to circulate around the chicken for even crispiness.

Step 4: Dredge the chicken
Remove the chicken from the marinade, letting excess drip off. Coat each piece thoroughly in the flour mixture, pressing gently to ensure it adheres well. Shake off any excess and place the chicken on the prepared rack.

Step 5: Bake the chicken
Lightly spray the coated chicken with cooking spray or brush with a small amount of oil. This helps the coating brown beautifully. Bake in the preheated oven for 40–50 minutes, turning once halfway through. The chicken is done when golden brown and crispy, with an internal temperature of 165°F (74°C).

Step 6: Rest and serve
Remove the chicken from the oven and let it rest for 5 minutes before serving. This helps the juices redistribute and ensures each bite is tender, moist, and flavorful.

Variations & substitutions

If you prefer a spicier version, add cayenne pepper or chili powder to the flour mixture. For a gluten-free option, swap the all-purpose flour with a gluten-free flour blend and ensure your cornstarch is certified gluten-free. If you don’t have buttermilk on hand, you can make a quick substitute by combining regular milk with a tablespoon of vinegar or lemon juice. For a lighter option, use skinless chicken cuts and reduce the oil spray.

Storage, freezing & make-ahead

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 375°F (190°C) until warmed through and crisp again. Avoid microwaving, as it makes the coating soggy. For freezing, cool the baked chicken completely, wrap each piece individually in foil, and store in a freezer-safe bag for up to 2 months. Reheat directly from frozen in the oven for best texture. You can also marinate the chicken up to 24 hours in advance to save prep time on busy days.

Serving ideas & pairings

This oven-baked KFC-style chicken pairs beautifully with a wide variety of side dishes. Classic options include mashed potatoes, coleslaw, corn on the cob, or biscuits. For a lighter meal, serve alongside a fresh garden salad or roasted vegetables. You can also make it part of a picnic spread with potato salad and baked beans, or enjoy it with mac and cheese for ultimate comfort food satisfaction.

FAQ

Can I use boneless chicken for this recipe?
Yes, boneless chicken works well, though cooking times may be shorter. Keep an eye on internal temperature for doneness.

What if I don’t have buttermilk?
You can make a quick substitute with 2 cups of milk and 2 tablespoons of vinegar or lemon juice. Let it sit for 10 minutes before using.

Can I make this recipe in an air fryer?
Absolutely! Cook at 375°F (190°C) for 25–30 minutes, flipping halfway through, until golden and fully cooked.

How do I keep the coating from falling off?
Make sure to shake off excess marinade before dredging, and press the flour mixture firmly onto the chicken for better adhesion.

What’s the best way to reheat without losing crispiness?
Reheat in the oven at 375°F (190°C) until hot and crisp. Avoid microwaving, as it softens the coating.

Final thoughts

This Homemade KFC Chicken in the Oven recipe proves that you don’t need a deep fryer to enjoy crispy, golden chicken with incredible flavor. With a simple marinade, a flavorful coating, and the magic of oven baking, you’ll create a meal that rivals takeout and satisfies every craving. Whether you’re cooking for family dinner, a gathering of friends, or simply treating yourself, this recipe is sure to become a household favorite. Once you try it, you may never look back at the drive-thru again!

Homemade KFC Chicken in the Oven

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• Author: Sarah White
• Total Time: 5 hours (including marinating)
• Yield: 8 servings 1x

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Description

Crispy, golden, and juicy oven-baked chicken inspired by KFC flavor—no deep fryer required! A healthier twist on a fast-food classic.

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Ingredients

Scale 1x2x3x

• 8 pieces chicken (drumsticks, thighs, or bone-in breasts)
• 2 cups buttermilk
• 1 tablespoon hot sauce (optional)
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Cooking spray or a few tablespoons oil

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Instructions

1. In a large bowl, whisk buttermilk and hot sauce. Submerge chicken, cover, and marinate in the fridge for at least 4 hours or overnight. 
2. In a shallow dish, mix flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper. 
3. Preheat oven to 425°F (220°C). Line a baking sheet with foil, place a wire rack on top, and lightly grease with cooking spray. 
4. Remove chicken from marinade, letting excess drip off. Dredge each piece in flour mixture, pressing gently to coat well. 
5. Arrange chicken on the rack. Lightly spray or brush with oil for even browning. 
6. Bake 40–50 minutes, turning once halfway through, until golden brown and internal temperature reaches 165°F (74°C). 
7. Let rest 5 minutes before serving to keep the meat juicy.

Notes

For extra crispiness, broil for 2–3 minutes at the end of baking. Leftovers can be refrigerated for 3 days and reheated in the oven to retain crunch. Serve with mashed potatoes, coleslaw, or biscuits for a classic meal.

• Prep Time: 15 minutes (plus 4 hours marinating)
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American