This crispy oven-baked chicken is my go-to when I’m craving that iconic KFC flavor without the guilt. It’s juicy on the inside, perfectly seasoned, and crunchy on the outside—all done in the oven with less oil and simple pantry staples. Whether I’m feeding a family or just treating myself, this recipe never disappoints.
Why You’ll Love This Recipe
I love how this recipe brings that classic fried chicken taste straight from my oven. No deep fryer needed, no mess, and a lot less oil. It’s marinated in tangy buttermilk, coated in a flavorful seasoned flour mix, and baked to golden perfection. I often customize the spice level with hot sauce or toss in different herbs to change things up.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 chicken pieces (such as drumsticks, thighs, or breast pieces)
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2 cups buttermilk
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1 ½ cups all-purpose flour
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1 tablespoon paprika
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 teaspoon salt
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1 teaspoon pepper
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1 teaspoon dried herbs (such as thyme or oregano)
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Cooking spray or oil
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Optional: hot sauce for added heat
Directions
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I start by marinating the chicken pieces in buttermilk for at least an hour—this keeps them juicy and tender.
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I preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper or place a wire rack on top.
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In a shallow dish, I mix the flour with paprika, garlic powder, onion powder, salt, pepper, and dried herbs.
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After marinating, I take the chicken out of the buttermilk and dredge each piece in the seasoned flour mix, making sure it’s coated evenly.
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I place the coated chicken on the prepared baking sheet or rack.
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I lightly spray or brush the tops with oil to help get that crispy texture.
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Then, I bake them for 30–45 minutes until golden brown and cooked through (I check for doneness using a meat thermometer).
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Once done, I let them rest a few minutes before serving them hot.
Servings and timing
This recipe makes 4 servings. I usually plan for:
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Prep time: 60 minutes (mostly marinating)
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Cook time: 35 minutes
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Total time: 95 minutes
Perfect for a weeknight dinner or weekend treat.
Variations
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I like to add a few dashes of hot sauce to the buttermilk marinade when I’m in the mood for something spicier.
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For a gluten-free version, I swap all-purpose flour with a gluten-free blend.
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Sometimes I sprinkle a little cayenne pepper into the flour mix for extra kick.
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I’ve also used crushed cornflakes for added crunch on top of the seasoned flour.
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Boneless chicken works too—just reduce the baking time slightly.
Storage/Reheating
When I have leftovers, I store the chicken in an airtight container in the fridge for up to 3 days.
To reheat, I pop them into a preheated oven at 350 °F for about 10–15 minutes. That way, the coating stays crispy.
I avoid the microwave since it tends to make the crust soggy.
FAQs
How do I know when the chicken is fully cooked?
I use a meat thermometer and check for an internal temperature of 165 °F (74 °C). That’s the safest and most accurate way.
Can I use skinless chicken pieces?
Yes, I often use skinless thighs or breasts. The coating still crisps up beautifully in the oven.
What’s the purpose of buttermilk in this recipe?
Buttermilk tenderizes the meat and adds a tangy depth of flavor. It also helps the flour coating stick better.
Can I make this ahead of time?
Absolutely. I sometimes marinate the chicken the night before, and then just coat and bake it the next day.
How do I keep the coating from falling off?
I always pat the chicken dry before marinating and make sure to press the flour coating on firmly. Using a wire rack for baking helps too.
Conclusion
This oven-baked crispy chicken is my healthier take on that crave-worthy fried chicken flavor. It’s easy, satisfying, and packed with flavor from the marinade to the final golden crunch. Whether I’m cooking for guests or just making dinner for myself, this recipe is always a winner.
Print
Crispy Oven-Baked Chicken (KFC Style)
- Prep Time: 60 minutes
- Cook Time: 35 minutes
- Total Time: 95 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Oven‑baked
- Cuisine: American
- Diet: Halal
Description
Crispy and juicy homemade oven‑baked chicken that mimics the iconic KFC flavor, using simple pantry ingredients and less oil.
Ingredients
- 4 chicken pieces (such as drumsticks, thighs, or breast pieces)
- 2 cups buttermilk
- 1 ½ cups all‑purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried herbs (such as thyme or oregano)
- Cooking spray or oil
- Optional: hot sauce for added heat
Instructions
- Marinate the chicken pieces in buttermilk for at least an hour.
- Preheat the oven to 400 °F (200 °C) and prepare a baking sheet lined with parchment paper or a wire rack.
- In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, pepper, and dried herbs.
- Remove the chicken from the buttermilk and dredge it in the seasoned flour mixture, ensuring an even coat.
- Place the coated chicken pieces on the prepared baking sheet or wire rack.
- Lightly spray or brush the chicken pieces with cooking spray or oil to promote a crispy coating.
- Bake in the preheated oven for approximately 30–45 minutes, or until the coating is golden brown and the internal temperature is safely cooked.
- Remove the chicken from the oven and allow it to rest for a few minutes before serving hot.
Notes
- Pat chicken dry before marinating for better coating adhesion.
- Use a wire rack on the baking sheet to encourage air circulation and extra crispiness.
- Don’t overcrowd the baking sheet—gives you crispier, evenly cooked chicken.
- Check doneness using a meat thermometer to ensure safe internal temperature.
Nutrition
- Serving Size: 1 piece (approximate)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 12 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 35 g
