Baked “KFC” Style Chicken
This baked “KFC” chicken recipe is inspired by the famous crispy, well-seasoned fried chicken, but it’s made in the oven for a lighter, less greasy version. The chicken is coated in a flavorful blend of herbs and spices, baked until golden brown, crunchy on the outside, and juicy on the inside—perfect for family dinners or special occasions.
Ingredients
For the chicken:
- 8 pieces chicken (drumsticks, thighs, or a mix)
- 2 cups buttermilk (or regular milk with 1 tablespoon lemon juice)
- 1 teaspoon salt
- 1 teaspoon black pepper
For the coating:
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon ground ginger
- ½ teaspoon celery salt
- ½ teaspoon black pepper
- ½–1 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
For baking:
- 3–4 tablespoons melted butter or vegetable oil
- Cooking spray or a little oil for the baking rack
Instructions
- Marinate the chicken:
Place the chicken pieces in a large bowl. Pour the buttermilk over the chicken and season with salt and black pepper. Cover and refrigerate for at least 2 hours, or preferably overnight. This step keeps the chicken juicy and flavorful. - Prepare the coating:
In a large bowl, mix the flour with all the herbs and spices. Stir well to make sure the seasoning is evenly distributed—this spice blend is what gives the chicken its classic “KFC-style” flavor. - Coat the chicken:
Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing firmly so the coating sticks well. For extra crunch, dip the chicken back into the buttermilk and then into the flour again. - Preheat the oven:
Preheat your oven to 200°C (400°F). Place a wire rack on top of a baking sheet and lightly grease it. This allows hot air to circulate and helps the chicken get crispy on all sides. - Arrange and butter:
Place the coated chicken pieces on the rack. Brush or drizzle melted butter or oil over the top of each piece to help achieve a golden, crispy crust. - Bake:
Bake for 40–45 minutes, turning the chicken halfway through cooking. The chicken should be golden brown, crispy on the outside, and fully cooked inside (internal temperature should reach 75°C / 165°F). - Rest and serve:
Remove the chicken from the oven and let it rest for 5 minutes before serving. This helps the juices settle and keeps the meat tender.
Serving Suggestions
- Serve with mashed potatoes, coleslaw, or corn on the cob
- Add gravy or honey for dipping
- Perfect with biscuits or dinner rolls
Tips & Variations
- Extra crispy: Spray the chicken lightly with oil before baking
- Spicy version: Increase cayenne pepper or add chili powder
- Healthier: Use skinless chicken and olive oil
- Air fryer option: Cook at 190°C (375°F) for 25–30 minutes, flipping halfway
This baked “KFC” style chicken delivers big flavor, crunchy texture, and juicy meat—all without deep frying. It’s a comforting classic made easier and healthier at home.