This crispy, flavorful oven-baked chicken delivers all the satisfaction of the famous fried version without the mess and extra calories of deep frying. Marinated in buttermilk and coated with a perfect blend of herbs and spices, this chicken bakes to golden perfection in your oven while you attend to other things.

Why You’ll Love This Recipe

It’s healthier than traditional fried chicken but doesn’t sacrifice flavor
The buttermilk marinade ensures incredibly tender, juicy meat
No deep fryer needed – just your regular oven
The herb and spice blend creates that addictive KFC-style taste
It’s perfect for meal prep and family dinners
Much more economical than takeout chicken
Easy cleanup compared to traditional frying methods

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken pieces provide the foundation for this recipe. Drumsticks and thighs are ideal because their higher fat content keeps them juicy during baking, and their dark meat has more flavor than white meat. However, you can substitute chicken breasts if you prefer, just watch them carefully as they tend to dry out more quickly.

Buttermilk is the secret to tender, juicy chicken. Its mild acidity helps break down proteins in the meat, creating a more tender result, while its thickness helps the coating adhere better. No buttermilk on hand? Make your own by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 10 minutes.

All-purpose flour creates that essential crispy exterior. It forms the base of our coating and helps achieve that signature KFC texture. For a gluten-free option, a one-to-one gluten-free flour blend works well as a substitute.

Paprika brings a beautiful color and subtle, sweet peppery flavor. It’s a key component in the classic KFC spice profile. If you have smoked paprika, it adds an extra dimension of flavor.

Garlic powder offers concentrated savory notes without the moisture of fresh garlic, which would interfere with the crispiness of our coating. It’s an essential component for that authentic flavor.

Onion powder provides a sweet, savory depth to the coating. Like garlic powder, it infuses flavor without adding moisture that could make the coating soggy.

Dried thyme contributes earthy, slightly floral notes that elevate the overall spice blend beyond basic fried chicken. Its subtle complexity is part of what makes this recipe special.

Dried basil adds a sweet, herbal dimension that complements the other spices beautifully. If you don’t have it, you can use dried oregano for a different but equally delicious flavor.

Salt is essential for enhancing all the other flavors in the recipe. Don’t skimp here—proper seasoning is what separates good fried chicken from great fried chicken.

Black pepper brings needed heat and depth to the spice blend. Freshly ground is best for maximum flavor, but pre-ground works fine too.

Cayenne pepper is optional but recommended for those who enjoy a bit of heat. It adds that subtle kick that makes you go back for another bite. Adjust according to your spice preference.

Olive oil spray or melted butter helps achieve that golden, crispy exterior that makes fried chicken so irresistible. It also helps the coating brown beautifully in the oven.

Directions

Marinate the chicken in buttermilk for at least 2 hours or overnight in the refrigerator. This step is crucial for tenderizing the meat and ensuring moisture.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking.
In a large bowl, thoroughly mix the flour with paprika, garlic powder, onion powder, dried thyme, dried basil, salt, black pepper, and cayenne if using.
Remove chicken pieces from the buttermilk one at a time, allowing excess to drip off. Immediately coat each piece thoroughly in the seasoned flour mixture, pressing gently to ensure adhesion.
Arrange the coated chicken pieces on the prepared baking sheet, leaving space between each piece for even cooking. Lightly spray with olive oil or brush with melted butter to promote browning and crispiness.
Bake for 40–45 minutes, carefully flipping each piece halfway through cooking time. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the exterior is golden brown and crispy.
Allow to rest for 5 minutes before serving for maximum juiciness.

Servings and Timing

Prep Time: 2 hours (for marinating)
Cooking Time: 40–45 minutes
Total Time: 2 hours 45 minutes
Yield: 8 servings (1 piece per serving)
Calories: Approximately 280 kcal per serving

This recipe is perfect for a family dinner or meal prep. If you’re short on time, you can reduce the marinating time to 30 minutes, though longer marination yields better results.

Variations

Spicy Version: Double the cayenne pepper and add 1/2 teaspoon of red pepper flakes to the flour mixture for chicken with a serious kick.

Honey Glazed: In the last 5 minutes of baking, brush the chicken with a mixture of 2 tablespoons honey and 1 tablespoon melted butter for a sweet-savory finish.

Garlic Parmesan: Add 1/4 cup of grated parmesan cheese to the flour mixture and increase the garlic powder to 2 teaspoons.

Herb Garden: Add 1 teaspoon each of dried rosemary and sage to the flour mixture for an herb-forward variation.

Lemon Pepper: Add 1 tablespoon of lemon zest and increase black pepper to 1 teaspoon for a zesty twist.

Storage/Reheating

Refrigeration: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Allow the chicken to cool completely before storing to prevent condensation, which can make the coating soggy.

Freezing: This chicken freezes well for up to 3 months. Place cooled chicken pieces on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. This prevents the pieces from sticking together.

Reheating in the Oven: For the crispiest results, reheat chicken on a wire rack over a baking sheet in a 350°F (175°C) oven for 15-20 minutes, or until heated through.

Reheating in the Air Fryer: For quick reheating with excellent results, place chicken in an air fryer at 370°F (188°C) for 3-4 minutes until crispy and hot.

Microwave Method: While not ideal for maintaining crispiness, you can microwave leftover pieces for 1-2 minutes if you’re in a hurry. Cover with a paper towel to absorb excess moisture.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?

Yes, you can use chicken breasts, but they tend to dry out more easily than dark meat. If using breasts, consider cutting them into smaller, even-sized pieces and reducing the cooking time by about 5-10 minutes. Check for doneness with a meat thermometer (165°F/74°C).

Why is my coating not crispy?

The most common reasons for soggy coating are overcrowding the baking sheet, not patting the chicken dry before coating, or not using enough oil spray/butter. Make sure to leave space between pieces and consider using a wire rack on your baking sheet for better air circulation.

Can I make this recipe without buttermilk?

Absolutely. You can create a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 10 minutes. In a pinch, plain yogurt thinned with a little milk also works well.

How do I know when the chicken is fully cooked?

The most reliable method is using a meat thermometer inserted into the thickest part of the chicken without touching bone. It should read 165°F (74°C). Without a thermometer, cut into the thickest piece – the juices should run clear and the meat should no longer be pink.

Can I prepare the chicken ahead of time?

You can marinate the chicken up to 24 hours in advance. For best results, coat the chicken just before baking. However, you can coat the chicken up to 2 hours ahead and refrigerate until ready to bake.

What sides go well with this chicken?

Classic pairings include mashed potatoes, coleslaw, corn on the cob, biscuits, mac and cheese, or a simple green salad. For a healthier meal, try roasted vegetables or a quinoa salad.

Is this recipe gluten-free?

No, but it can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend. The other ingredients are naturally gluten-free.

Can I make this in an air fryer?

Yes! Air fry at 375°F (190°C) for about 20-25 minutes, turning halfway through. You may need to work in batches depending on your air fryer size. The result is exceptionally crispy chicken.

Why do you marinate the chicken in buttermilk?

Buttermilk contains lactic acid that helps tenderize the chicken by breaking down proteins. It also adds flavor and helps the flour coating adhere better to the chicken for a crispier result.

Can I use this same recipe for a whole cut-up chicken?

Yes, but cooking times will vary for different pieces. Breasts may finish faster than thighs and drumsticks. It’s best to use a meat thermometer to check each piece for doneness, or group similar-sized pieces together on the baking sheet.

Conclusion

This Homemade KFC Chicken in the Oven delivers that signature flavor and satisfying crunch you crave, without the deep-frying. The secret lies in the buttermilk marinade and perfectly balanced spice blend. Not only is it healthier than traditional fried chicken, but it’s also easier to make at home with less mess. Whether you’re serving it for a family dinner, meal prepping for the week ahead, or impressing guests at a gathering, this recipe is sure to become a staple in your cooking repertoire. The best part? You control the ingredients, so you can adjust the seasonings to your preference while still achieving that unmistakable KFC-inspired taste that everyone loves.