Description
Enjoy a healthier twist on the classic KFC chicken with this Homemade KFC Chicken in the Oven recipe. Featuring a savory blend of herbs and spices, this crispy baked chicken marinated in buttermilk delivers tender, flavorful pieces perfect for a family-friendly main course.
Ingredients
Scale
Chicken and Marinade
- 8 bone-in, skin-on chicken pieces (drumsticks or thighs)
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Seasoned Flour Mixture
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon celery salt
- 1 teaspoon white pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper
Finishing
- 3 tablespoons olive oil or melted butter (for drizzling)
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, combine the chicken pieces with buttermilk, salt, and black pepper. Cover and refrigerate for at least 4 hours, preferably overnight, to enhance flavor and tenderness.
- Preheat Oven and Prepare Pan: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack over a baking sheet to promote extra crispiness during baking.
- Mix Seasoned Flour: In a separate large bowl, whisk together flour, cornmeal, paprika, garlic powder, onion powder, thyme, basil, celery salt, white pepper, ground ginger, mustard powder, and cayenne pepper until evenly combined.
- Coat the Chicken: Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to help the coating adhere well.
- Arrange and Oil the Chicken: Place the coated chicken pieces spaced evenly on the prepared baking sheet or wire rack. Lightly drizzle or brush each piece with olive oil or melted butter to aid browning and crispness.
- Bake the Chicken: Bake in the preheated oven for 40 to 45 minutes, flipping the pieces halfway through to ensure even cooking and a golden brown crust. Check that the internal temperature reaches 165°F to ensure doneness.
- Rest and Serve: Let the chicken rest for 5 minutes after baking to allow juices to redistribute, then serve with your favorite sides such as mashed potatoes, coleslaw, or biscuits.
Notes
- Use a wire rack on the baking sheet to get extra crispy skin and prevent sogginess.
- Avoid overcrowding the pan to ensure even cooking and crisp texture.
- Greek yogurt can be used as a substitute for buttermilk if preferred.
- This dish pairs wonderfully with traditional sides like mashed potatoes, coleslaw, or homemade biscuits.
