Recreate the iconic taste of KFC-style chicken with a simple oven method. Marinate drumsticks or thighs in buttermilk for tender juiciness, then coat each piece in a savory blend of flour, paprika, garlic, thyme, and herbs. Baked on a parchment-lined sheet and misted with olive oil, the chicken emerges golden brown and crispy without deep frying. Savory spices and gentle oven heat ensure juicy interiors with a crunchy finish, making this an easy and lighter take on classic fried chicken.
There is something so deeply satisfying about biting into crispy oven-baked chicken that tastes just like your favorite KFC bucket but made fresh at home. This recipe brings all the spiced crunch and tender juiciness you crave without deep frying or takeout. Whether feeding the family on a weekend or impressing friends at a game night, this homemade KFC-style oven chicken is comfort food at its best and simplest.
Why You’ll Love This Recipe
- Uses easy to find pantry spices and standard flour for the coating
- No deep fryer needed which means less mess and fewer calories
- Can be marinated ahead for busy weeknights or special gatherings
First time I made this was for a family picnic It was such a hit my uncle still asks for the recipe every summer The balance of herbs and the tangy buttermilk marinade bring everyone back for seconds
Ingredients
- Chicken drumsticks or thighs: These stay juicy in the oven and deliver classic KFC texture Look for firm plump cuts with smooth skin
- Buttermilk: Marinating in buttermilk tenderizes the chicken and gives it a subtle tang If you cannot find buttermilk use milk mixed with a splash of lemon juice
- All purpose flour: Essential for crisp coating Use fresh flour for best crunch
- Paprika: Infuses a smoky color and mild warmth Spanish paprika is ideal if available
- Garlic powder: Layers in savory flavor Choose a fresh spice jar for best results
- Onion powder: A touch of sweetness and depth Avoid old onion powder for maximum flavor
- Dried thyme and dried basil: Adds herby brightness and classic southern flavor Opt for dried leaves that are still aromatic
- Salt and black pepper: Balances and boosts all the other seasonings Always use kosher salt if you can
- Cayenne pepper: Optional but adds gentle heat Adjust to your spice preference
- Olive oil spray or melted butter: Ensures the coating turns bronze and crunchy without frying Always use a light hand so the crust gets crisp not soggy
Step-by-Step Instructions
Marinate the Chicken:
Place the chicken into a wide dish and pour the buttermilk over making sure all pieces are coated well Let the chicken marinate in the fridge for at least two hours or overnight for maximum tenderness and flavor absorption
Prepare the Coating Mixture:
In a roomy bowl thoroughly mix the flour paprika garlic powder onion powder dried thyme dried basil salt black pepper and cayenne if you like your chicken a little spicy Take a moment to inhale the aroma of the fresh spices
Coat the Chicken:
Remove each piece of chicken from the buttermilk shaking off any excess Dredge each drumstick or thigh in the coating mixture pressing the seasonings into every nook until every side is fully covered This step is what forms the signature crunchy crust
Arrange on Baking Sheet:
Lay a sheet of parchment over your baking tray and lightly grease it with olive oil spray Place the chicken pieces on the tray spaced apart so the heat can circulate and the coating stays crisp
Bake to Golden Perfection:
Lightly mist the top of the chicken with olive oil spray or gently brush with melted butter to help the crust crisp up Pop the sheet into a preheated oven set at two hundred degrees Celsius four hundred degrees Fahrenheit Halfway through baking flip the chicken so both sides get nice and brown Bake for a total of forty to forty five minutes or until golden crispy and fully cooked through