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KFC Chicken in the Oven

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KFC Chicken in the Oven is a crispy, juicy, oven-baked version of the iconic fried chicken. Coated in a flavorful blend of herbs and spices, then baked to golden perfection, this healthier homemade recipe delivers all the taste of the classic without the deep frying.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 45–50 minutes
  • Total Time: 1 hour 30 minutes (including marinating)
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 68 bone-in, skin-on chicken pieces (legs, thighs, breasts, or drumsticks)
  • 2 cups buttermilk (or 2 cups milk + 2 tbsp vinegar)
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp celery salt
  • 1/2 tsp white pepper
  • 1 tsp baking powder
  • Cooking spray or melted butter (for crisping)

Instructions

  1. Marinate chicken in buttermilk for at least 2 hours or overnight.
  2. Preheat oven to 400°F (200°C) and line a baking sheet with foil and a wire rack on top.
  3. In a bowl, beat the eggs. In a separate bowl, mix flour with all herbs, spices, salt, pepper, and baking powder.
  4. Dip each piece of chicken in the egg, then dredge thoroughly in the seasoned flour mixture.
  5. Place chicken on the wire rack and lightly spray or brush with oil or melted butter.
  6. Bake for 40–50 minutes, turning halfway and spraying again for even crispiness.
  7. Ensure internal temperature reaches 165°F (74°C) before serving.

Notes

  • Add cayenne pepper or hot sauce to the marinade for heat.
  • Use panko or crushed cornflakes for added crunch.
  • For gluten-free, use a GF flour blend and check seasoning mixes.
  • Store leftovers in the fridge and reheat in oven or air fryer to keep crisp.
  • Baking on a wire rack helps crisp the chicken all around.

Nutrition