KFC Chicken in the Oven

KFC Chicken in the Oven is my homemade twist on the iconic crispy, juicy chicken we all crave—made lighter and easier by baking instead of frying. With a perfectly seasoned coating that’s inspired by the original KFC flavor and a tender, moist interior, this oven-baked version lets me enjoy that delicious crunch without the mess or extra oil.

Why You’ll Love This Recipe

I love how this recipe captures the irresistible flavor of KFC-style chicken using simple pantry spices and a healthier cooking method. There’s no deep fryer needed—just a hot oven and a clever breading technique that delivers golden, crispy skin every time. It’s budget-friendly, family-approved, and perfect for casual dinners or game-day spreads.

Ingredients

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

• Chicken pieces (legs, thighs, breasts, or drumsticks—bone-in, skin-on)

• All-purpose flour

• Buttermilk (or milk + vinegar as a substitute)

• Eggs

• Salt

• Black pepper

• Paprika

• Garlic powder

• Onion powder

• Dried thyme

• Dried basil

• Dried oregano

• Celery salt

• White pepper

• Baking powder

• Cooking spray or melted butter (for crisping)

Directions

1. I marinate the chicken in buttermilk for at least 2 hours (or overnight) to keep it juicy and tender.

2. I preheat the oven to 400°F and line a baking sheet with a wire rack on top.

3. In one bowl, I beat the eggs. In another, I combine the flour with all the herbs and spices to mimic that famous KFC blend.

4. I dip each piece of chicken in the egg wash, then dredge it thoroughly in the seasoned flour mixture.

5. I place the coated chicken on the wire rack and lightly spray it with cooking spray or brush it with melted butter.

6. I bake the chicken for 40–50 minutes, turning once halfway through and brushing or spraying again for extra crispiness.

7. I check that the internal temperature reaches 165°F before serving.

Servings and timing

This recipe makes 6–8 pieces of chicken and serves about 4 people. It takes approximately 1 hour 30 minutes total: 15 minutes prep, 2+ hours to marinate (optional but recommended), and 45–50 minutes to bake.

Variations

Sometimes I spice things up by adding cayenne pepper or hot sauce to the marinade for a bit of heat. I’ve also used crushed cornflakes or panko in the breading for added crunch. For a gluten-free version, I use a gluten-free flour blend and adjust the spices to taste.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat and keep the skin crispy, I bake the chicken at 375°F for 10–15 minutes. The air fryer also works great for reviving that fresh-from-the-oven texture.

FAQs

Can I skip the buttermilk marinade?

I can, but I highly recommend it—the acidity tenderizes the chicken and adds flavor. If I’m short on time, even 30 minutes helps.

Why use a wire rack?

A wire rack lifts the chicken off the pan, allowing hot air to circulate and crisp the coating on all sides.

Can I use boneless chicken?

Yes, I’ve used boneless thighs and breasts. I just reduce the baking time by 10–15 minutes and keep an eye on doneness.

How do I make it extra crispy?

I use a generous coating of seasoned flour, apply a light spray of oil before and during baking, and bake on a wire rack at a high temperature.

What’s the best flour for the coating?

I stick with all-purpose flour for that classic, crunchy texture, but I’ve mixed in cornstarch for a lighter, crispier finish too.

Conclusion

KFC Chicken in the Oven is my go-to when I want big flavor and crispy texture without the deep fryer. It’s easy, satisfying, and packed with those bold spices I love from the original. Whether I’m serving it with mashed potatoes, coleslaw, or just a stack of napkins, this homemade version always hits the spot.