Why You’ll Love This Recipe
Homemade KFC Chicken in the Oven delivers all the nostalgic flavor and crunch of the famous fried chicken, but with a lighter, oven-baked approach. This recipe captures the signature seasoned coating and juicy interior without deep frying, making it more accessible for home cooks and less messy to prepare. I tested several seasoning combinations to recreate that familiar savory taste, and the result is remarkably close to the original. Baking the chicken on high heat ensures a crisp exterior while keeping the meat tender and flavorful inside. This dish is perfect for family dinners, casual gatherings, or anytime you crave classic comfort food with a homemade touch. If you love crispy chicken but prefer an oven method, this recipe is a reliable and satisfying alternative.
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Homemade KFC Chicken in the Oven (Crispy, Juicy, and Classic)
- Total Time: 1 hour (plus marinating time)
- Yield: 4 servings
- Diet: Halal
Description
Homemade KFC Chicken in the Oven is a crispy, flavorful oven-baked version of the classic fried chicken, coated in a seasoned crust and baked to golden perfection without deep frying.
Ingredients
- 8 pieces chicken (drumsticks, thighs, or breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1/4 cup melted butter or vegetable oil (for brushing)
Instructions
- In a large bowl, soak chicken pieces in buttermilk for at least 2 hours or overnight in the refrigerator.
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack.
- In a bowl, mix flour with all spices until well combined.
- Remove chicken from buttermilk, allowing excess to drip off, then dredge each piece thoroughly in the seasoned flour.
- Place coated chicken on the prepared wire rack.
- Brush or lightly drizzle melted butter or oil over the chicken to help it crisp.
- Bake for 40–45 minutes, turning once halfway through, until chicken is golden brown and cooked through.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Using a wire rack allows heat to circulate for crispier chicken.
- Marinating overnight gives the best flavor and tenderness.
- Serve with coleslaw, mashed potatoes, or corn on the cob.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Pieces
Bone-in chicken pieces such as thighs, drumsticks, and breasts provide the best flavor and juiciness for oven baking.
All-Purpose Flour
Flour forms the base of the crispy coating and helps the seasonings adhere to the chicken.
Cornstarch
Cornstarch enhances crispiness, creating a lighter, crunchier crust.
Eggs
Eggs help bind the coating to the chicken and add richness.
Milk
Milk tenderizes the chicken and keeps it moist during baking.
Salt
Salt seasons the chicken and balances the spices.
Black Pepper
Black pepper adds warmth and classic fried chicken flavor.
Paprika
Paprika provides color and mild smokiness.
Garlic Powder
Garlic powder adds savory depth to the coating.
Onion Powder
Onion powder enhances the overall seasoning profile.
Dried Thyme
Thyme adds subtle herbal notes similar to traditional fried chicken blends.
Dried Oregano
Oregano contributes mild earthiness and balance.
White Pepper
White pepper adds gentle heat and authentic flavor.
Baking Powder
Baking powder helps create a lighter, crispier crust in the oven.
Butter or Cooking Spray
Butter or cooking spray helps the coating crisp evenly during baking.
Directions
Preheat your oven to 220°C (425°F). Place a wire rack over a baking sheet and lightly grease it.
In a bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, onion powder, thyme, oregano, and white pepper.
In another bowl, whisk eggs and milk until combined.
Pat the chicken pieces dry with paper towels. Dip each piece into the egg mixture, then coat thoroughly in the seasoned flour mixture, pressing gently to ensure the coating adheres.
Place the coated chicken pieces on the prepared wire rack. Lightly spray or brush the tops with melted butter or cooking spray to promote browning.
Bake for 40 to 45 minutes, turning once halfway through, until the chicken is golden brown, crispy, and reaches an internal temperature of 75°C (165°F).
Allow the chicken to rest for 5 minutes before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 to 6 people.
Preparation time: 20 minutes
Cooking time: 40–45 minutes
Total time: approximately 1 hour 5 minutes
Storage/reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 190°C (375°F) for 10 to 15 minutes to restore crispiness. Avoid microwaving, as it softens the coating.
Variations and Customizations
You can adjust the spice level by adding cayenne pepper for heat or smoked paprika for deeper flavor. I tested a spicier version with cayenne, and it added a pleasant kick without overpowering the seasoning blend.
For a buttermilk-style flavor, replace milk with buttermilk in the egg mixture for extra tenderness.
You can also use boneless chicken thighs for faster cooking, reducing baking time slightly.
For extra crunch, double-dip the chicken by repeating the egg and flour coating once more.
Nutrition and Dietary Info
Approximate nutrition per serving:
| Nutrient | Amount |
|---|---|
| Calories | 460 kcal |
| Protein | 32 g |
| Carbs | 28 g |
| Fat | 24 g |
| Saturated Fat | 7 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 780 mg |
Expert Tips & Customizations
Use a Wire Rack
This allows heat to circulate and keeps the coating crisp.
Pat Chicken Dry
Dry chicken helps the coating stick better.
Do Not Crowd the Pan
Space ensures even browning.
Flip Carefully
Turning once prevents coating loss.
Rest Before Serving
This keeps the chicken juicy.
FAQs
Does this really taste like KFC?
It closely mimics the flavor using a similar herb and spice blend.
Can I use boneless chicken?
Yes, but reduce cooking time accordingly.
Is this healthier than fried chicken?
Yes, oven baking uses less oil than deep frying.
Can I make this ahead of time?
It is best fresh, but reheats well in the oven.
Can I air fry this recipe?
Yes, air fry at 200°C (400°F) until crispy and cooked through.
What sides go well with this chicken?
Mashed potatoes, coleslaw, or biscuits pair perfectly.
Conclusion
Homemade KFC Chicken in the Oven is a satisfying way to enjoy classic fried chicken flavor with a lighter, oven-baked method. Crispy on the outside and juicy on the inside, this recipe proves that comfort food can be both nostalgic and homemade. Perfect for family meals or weekend dinners, it delivers familiar flavor with simple, reliable steps.
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