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.