There’s something about crispy, golden fried chicken that speaks straight to the soul, isn’t there? I’m so glad you’re here because what I’m about to share isn’t just another chicken recipe—it’s comfort food with a homemade twist. This homemade KFC chicken in the oven gives you that signature crispy coating and juicy, tender inside that we all know and crave, but with the added bonus of being baked, not fried. That means less mess, less oil, and more reasons to come back for seconds (or thirds—I don’t judge!).

What Is Homemade KFC Chicken in the Oven?

This recipe is a loving, oven-baked homage to the crispy, herb-seasoned fried chicken made famous by Kentucky Fried Chicken. It uses a seasoned buttermilk marinade to tenderize the meat, followed by a heavily spiced flour coating that mimics the iconic flavor profile. The trick here is in baking the chicken at a high temperature over a wire rack, allowing the hot air to circulate and crisp the coating to golden perfection.

We skip the deep fryer but keep all the flavor and crunch. Whether you’re making dinner for the family, prepping for a picnic, or just craving a bucket of crispy chicken minus the guilt, this recipe is for you.

Why You’ll Love This Recipe

There are plenty of oven-fried chicken recipes out there, but this one hits all the right notes. Here’s why it deserves a spot in your regular rotation:

Crispy outside, juicy inside: The buttermilk brine keeps the chicken moist while the flour coating crisps up beautifully in the oven.
Fakeaway favorite: Recreate your favorite takeout chicken with healthier, home-cooked ingredients.
Flexible and family-friendly: Dial up the spices or tone them down depending on who’s coming to dinner.
Simple ingredients, huge flavor: No need to hunt down obscure items—everything you need is probably already in your pantry.
Meal-prep friendly: The chicken can marinate overnight, making your dinner practically make-ahead.

What Does It Taste Like?

Imagine biting into a drumstick with a crispy, spiced shell that crackles slightly before giving way to juicy, tender meat underneath. It’s savory, herby, just a little peppery, and deeply satisfying. The flavors are warm, with a touch of smoky paprika, earthy thyme, and a subtle zing from cayenne if you choose to include it. The smell alone while it’s baking is enough to make everyone hover around the oven.

Benefits of Oven-Baked Fakeaway Chicken

Beyond the obvious deliciousness, this recipe has several other winning points:

Healthier than deep-fried versions: Baked chicken uses less oil and results in fewer calories and saturated fats.
Easy cleanup: No messy oil splatters or lingering fryer smell in your kitchen.
Kid-approved: Skip the cayenne and hot sauce, and you’ve got a dish that even picky eaters will devour.
Crowd-pleasing: Easily doubled or tripled for gatherings and game nights.

Ingredients for Homemade KFC Chicken in the Oven

For the chicken marinade:

8 to 10 chicken drumsticks (or bone-in thighs)
2 cups buttermilk
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
Optional: a splash of hot sauce for extra flavor

For the crispy flour coating:

1½ cups all-purpose flour
1½ teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon dried thyme
½ teaspoon oregano
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional, for heat)

For baking:

4 to 5 tablespoons vegetable oil or melted butter (for brushing or drizzling)

Kitchen Tools You’ll Need

Mixing bowl or large zip-top bag (for marinating)
Wire rack and large baking sheet
Aluminum foil or parchment paper
Tongs or clean hands for breading
Pastry brush
Digital meat thermometer (highly recommended)

Ingredient Substitutions and Additions

No buttermilk on hand? Make a quick substitute by mixing 2 tablespoons of lemon juice or vinegar into 2 cups of milk. Let it sit for 5–10 minutes.
Prefer boneless? You can use boneless thighs or breasts, but reduce the baking time to avoid overcooking.
Need gluten-free? Use a gluten-free all-purpose flour blend. Double-check that your seasonings are certified gluten-free too.
Want it spicier? Add more cayenne or a pinch of chili powder to the flour mix. You can also mix hot sauce directly into the buttermilk marinade for more kick.
Love garlic? Add a clove or two of fresh minced garlic into the marinade.

Step-by-Step Instructions

Marinate the Chicken
In a large bowl or ziplock bag, combine the buttermilk, salt, black pepper, and paprika. If using hot sauce, add it now. Add the chicken pieces and make sure they’re fully coated. Cover and refrigerate for at least 4 hours or preferably overnight.
Prepare the Flour Coating
In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, thyme, oregano, black pepper, and cayenne. Set aside.
Preheat the Oven and Prep the Rack
Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Spray or lightly oil the rack to prevent sticking.
Coat the Chicken
Take each piece of chicken from the marinade, letting the excess drip off. Roll in the seasoned flour mixture, pressing the coating onto the chicken to ensure it adheres. Shake off any loose flour and place on the prepared rack.
Bake the Chicken
Drizzle or brush each piece of chicken with vegetable oil or melted butter. This step helps mimic that deep-fried crunch. Bake for 40 to 45 minutes, flipping halfway through, until golden brown and cooked through. The internal temperature should read 165°F (74°C).
Let It Rest and Serve
Remove from the oven and let rest for 5 minutes before serving. This allows the juices to redistribute and keeps the meat tender.

What to Serve with Homemade KFC Chicken

This chicken pairs beautifully with both classic and creative sides. Here are some of my go-to combinations:

Creamy mashed potatoes and gravy
Buttery corn on the cob
Coleslaw or vinegar slaw for a bright contrast
Sweet potato fries or baked wedges
Southern-style biscuits or cornbread
Pickles or a quick cucumber salad for acidity

Looking for a full comfort food spread? Try serving this chicken alongside one of these incredible dishes:

Taco Stuffed Shells: A cheesy, beefy, taco-inspired pasta bake that’s perfect for crowd-pleasing dinners.
Deep Hamburger Sausage Pepperoni Pie: A deep-dish, meaty marvel that balances beautifully with crispy chicken.
Frito Pie: A fun, crunchy casserole topped with chili and corn chips—pair it with your chicken for a party-style feast.

Pro Tips for the Best Oven-Fried Chicken

Use a wire rack: This is essential for airflow and even crisping. Baking directly on a tray can cause soggy bottoms.
Double-dip trick: For extra crunch, double-coat the chicken by dipping it again in the marinade, then the flour.
Don’t overcrowd: Make sure the pieces are spaced apart on the rack so hot air can circulate.
Check the temperature: Use a meat thermometer to make sure you’re not under- or overcooking.
Let it rest: Resting the chicken before serving keeps the juices locked in and the coating intact.

Storage and Reheating Instructions

Refrigeration: Store leftover chicken in an airtight container for up to four days.
Freezing: Once cooled, freeze pieces individually on a tray, then transfer to a freezer-safe bag. They’ll keep for up to two months.
Reheating: Reheat in a 350°F oven for 15–20 minutes, or in an air fryer at 375°F for 5–7 minutes. Avoid the microwave—it softens the crisp coating.

Frequently Asked Questions

Can I use skinless chicken?
Yes, but keep in mind the skin helps develop that crispy texture. Skinless chicken will still be delicious but slightly less crunchy.

Can I make this in the air fryer?
Definitely. Preheat your air fryer to 380°F, and cook for 25–30 minutes, flipping halfway through. The result is just as crispy with less oil.

Can I prep the chicken ahead of time?
Absolutely. You can marinate the chicken up to 24 hours ahead, and bread it up to 4 hours in advance. Keep it refrigerated until ready to bake.

Is it spicy?
Mild to medium, depending on how much cayenne or hot sauce you use. Feel free to adjust based on your heat preference.

Can I use chicken breasts?
Yes, but opt for bone-in or split breasts to retain moisture. Adjust the cook time slightly based on thickness.

Final Thoughts

If you’ve been craving that signature crunch and flavor of KFC but want to skip the takeout and oil, this homemade KFC chicken in the oven hits every note. It’s got the golden crisp exterior, the tender juicy center, and the bold, nostalgic seasoning that makes every bite feel like a hug. I’m kicking myself for not having shot it sooner—this one deserves a place in every comfort food lover’s repertoire.

Whether you’re feeding a crowd, planning a special meal, or just treating yourself midweek, this recipe delivers. And the best part? It’s easy, affordable, and so much better for you than the drive-thru.

Join the Community

Tried this recipe? I’d love to see your creations. Tag your photos with #MmmRecipes on Pinterest or leave a comment below. Your feedback helps other readers—and it truly makes my day to hear from you.

Nutritional Information (Approximate, Per Serving)

Calories: 360
Protein: 26g
Fat: 18g
Carbohydrates: 20g
Sugar: 2g
Fiber: 1g
Sodium: 680mg

Homemade KFC Chicken in the Oven

Author: Sam

Print Recipe

Description

Homemade KFC chicken in the oven brings you that golden, crispy, seasoned crunch with juicy, tender meat—all without the fryer! This fakeaway favorite uses a simple buttermilk brine and a bold flour coating to bake up perfectly in your oven. It’s the kind of comfort food that’s anything but boring. Great for family dinners, picnics, or anytime you’re craving the real deal at home. Try it once and it’ll be your go-to crispy chicken recipe!

Ingredients

Scale

For the Chicken Marinade:

8–10 chicken drumsticks or bone-in thighs
2 cups buttermilk
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
Optional: a splash of hot sauce for extra flavor

For the Crispy Flour Coating:

1½ cups all-purpose flour
1½ teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon dried thyme
½ teaspoon oregano
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional, for heat)

For Baking:

4–5 tablespoons vegetable oil or melted butter, for brushing or drizzling

Instructions

Marinate the Chicken:
In a large bowl or ziplock bag, combine buttermilk, salt, pepper, paprika, and hot sauce if using. Add the chicken and mix to coat. Cover and refrigerate for at least 4 hours or overnight.
Prepare the Flour Coating:
In a separate bowl, whisk together flour, paprika, garlic powder, onion powder, salt, thyme, oregano, black pepper, and cayenne.
Preheat Oven & Prep Rack:
Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Lightly grease the rack.
Coat the Chicken:
Remove chicken from marinade, letting excess drip off. Press each piece firmly into the flour coating to fully cover. Shake off excess and place on the rack.
Bake:
Brush or drizzle each chicken piece with oil or melted butter. Bake for 40–45 minutes, flipping halfway through, until golden brown and internal temp reaches 165°F (74°C).
Rest & Serve:
Let chicken rest for 5 minutes before serving. Sprinkle with chopped parsley for a pop of color, if desired.

Notes

Don’t skip the wire rack—it helps the chicken get crispy on all sides.
No buttermilk? Mix 2 tablespoons of lemon juice or vinegar into 2 cups of milk and let it sit for 10 minutes.
For extra crunch, double-coat the chicken by dipping it back into the marinade, then the flour.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Reheat in the oven or air fryer for best crispiness—avoid microwaving.