Description
Crispy, golden, and packed with flavor, this Homemade KFC Chicken in the Oven gives you all the crunch and juiciness of fried chicken—without the deep fryer! Perfect for weeknight comfort or weekend indulgence. #OvenFriedChicken #KFCStyle #ButtermilkChicken #CrispyChicken #ComfortFood
Ingredients
Scale
- 8 chicken drumsticks or thighs, skin-on
- 2 cups buttermilk
- 2 tablespoons hot sauce (optional)
- 1 ½ cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- ½ teaspoon white pepper
- Olive oil spray or melted butter, for coating
Instructions
- In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, cover, and marinate in the fridge for at least 4 hours, ideally overnight.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top.
- In a separate bowl, mix flour, paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, cayenne, and white pepper.
- Remove chicken from marinade, letting excess drip off. Dredge in seasoned flour mixture, pressing to coat thoroughly.
- Place chicken on the wire rack. Lightly spray with olive oil or brush with melted butter.
- Bake for 40–45 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).
- Let rest 5 minutes before serving. Best enjoyed hot!
Notes
- For extra crispiness, let the dredged chicken rest for 10 minutes before baking.
- Use a meat thermometer to ensure doneness without overcooking.
- Can substitute buttermilk with 2 cups milk + 2 tbsp lemon juice or vinegar.
- Pairs well with coleslaw, mashed potatoes, or biscuits.
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 115mg