Homemade KFC Chicken in the Oven

Here’s a crispy, juicy homemade KFC-style chicken recipe baked in the oven — with all the crunch and flavor, but lighter than deep-fried. Inspired by the famous “11 herbs and spices,” this version uses a seasoned flour coating and oven-baking techniques to get that signature texture.

🍗 Homemade KFC-Style Chicken (Oven-Baked)

Ingredients:

For the Chicken:

• 6–8 bone-in chicken pieces (drumsticks, thighs, or breasts)
• 1 cup buttermilk (or milk + 1 tbsp lemon juice or vinegar)
• 1 tsp salt

For the Breading:

• 1 ½ cups all-purpose flour
• 1 tbsp paprika
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp oregano
• 1 tsp celery salt
• 1 tsp black pepper
• 1 tsp mustard powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp ground ginger
• ½ tsp white pepper (optional, but adds a real KFC-style bite)
• ½ tsp salt

Extras:

• 3–4 tbsp neutral oil or melted butter (for brushing or drizzling)
• Nonstick spray (optional but recommended)

🔥 Instructions:

1. Marinate the Chicken:
   • In a large bowl or zip-top bag, combine chicken, buttermilk, and 1 tsp salt.
   • Cover and refrigerate for at least 2 hours, preferably overnight. This tenderizes the meat and adds moisture.
2. Preheat & Prepare:
   • Preheat oven to 425°F (220°C).
   • Line a baking sheet with parchment paper or foil, and place a wire rack on top (this allows air to circulate for crispiness). Spray rack with nonstick spray.
3. Make the Seasoned Flour:
   • In a shallow bowl, mix together all the flour and seasoning ingredients.
4. Bread the Chicken:
   • Remove chicken from the marinade, letting excess drip off.
   • Dredge each piece in the seasoned flour, pressing to adhere.
   • For extra crunch: Dip back into buttermilk, then into the flour again (double-dip method).
5. Bake:
   • Place chicken pieces on the wire rack.
   • Lightly spray or brush each piece with oil or melted butter (this helps it brown and crisp).
   • Bake for 35–45 minutes, depending on size, turning once halfway through. Internal temperature should reach 165°F (74°C).
6. Let Rest:
   • Let the chicken rest for 5–10 minutes before serving to lock in juices.

🧂 Tips for Success:

• Wire rack: Crucial for crispy bottoms — don’t skip it!
• Don’t overcrowd: Give pieces space for even browning.
• Want it spicier? Add cayenne pepper or hot sauce to the marinade.

Would you like a dipping sauce suggestion or a coleslaw recipe to go with it?