Name: Homemade KFC-Style Chicken Oven
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 8 chicken drumsticks or thighs; 240 ml buttermilk; 190 g all-purpose flour; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon dried thyme; ½ teaspoon dried basil; 1 teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon cayenne pepper (optional); Olive oil spray or melted butter (for finishing)

Why You’ll Love This Recipe

I love how this recipe gives me that signature crispy texture using the oven instead of a fryer. The blend of herbs and spices creates bold flavor in every bite, and the buttermilk helps tenderize the meat perfectly. Whenever I want a satisfying, crowd-pleasing dinner, this is what I prepare.

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 finishing

Directions

I start by placing the chicken drumsticks or thighs in a shallow dish and covering them completely with buttermilk. I make sure each piece is evenly coated, then cover and refrigerate for at least 2 hours or overnight for the best flavor and tenderness.

When ready to cook, I preheat my oven to 200°C. I line a baking tray with parchment paper and lightly grease it with oil or melted butter.

In a large bowl, I mix together the flour, paprika, garlic powder, onion powder, dried thyme, dried basil, salt, black pepper, and cayenne pepper if I want a bit of heat. I stir everything until well combined.

I remove the chicken from the buttermilk, letting any excess drip off. Then I dredge each piece thoroughly in the seasoned flour mixture, pressing gently to ensure an even coating.

I arrange the coated chicken pieces on the prepared baking tray. I lightly spray them with olive oil or brush with melted butter to help create a crisp, golden finish.

I bake the chicken for 40 to 45 minutes, turning the pieces halfway through cooking. I make sure the chicken is fully cooked and golden brown before removing it from the oven.

Servings And Timing

This recipe makes 4 servings.
Prep time: 15 minutes (plus at least 2 hours marinating time)
Cook time: 40–45 minutes
Total time: About 1 hour (plus marinating time)

Variations

I sometimes add a pinch of smoked paprika for deeper flavor. When I want extra crunch, I double-coat the chicken by dipping it back into the buttermilk and flour mixture a second time. I have also used chicken wings or tenders instead of drumsticks.

Storage/Reheating

I store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, I bake it at 180°C for about 10–15 minutes to restore crispness. I avoid microwaving if I want to keep the coating crunchy.

FAQs

How Do I Know When The Chicken Is Done?

I check that the internal temperature reaches 75°C and the juices run clear.

Can I Skip The Buttermilk?

I prefer using buttermilk for tenderness, but I can substitute milk mixed with a little lemon juice or vinegar.

How Can I Make It Extra Crispy?

I spray the coating lightly with oil and make sure the chicken pieces are not overcrowded on the tray.

Can I Use Boneless Chicken?

I can use boneless pieces, but I adjust the cooking time since they cook faster.

Do I Have To Turn The Chicken While Baking?

I turn it halfway through so both sides brown evenly.

Conclusion

This homemade KFC-style oven chicken is one of my favorite comfort meals. I love the crispy, seasoned coating paired with juicy, tender meat. It feels indulgent yet is simple to make at home. Whenever I want classic fried chicken flavor without deep frying, this is the recipe I turn to.