Homemade KFC Chicken in the Oven – Crispy, Juicy & So Easy!
Craving that iconic KFC flavor but want a healthier version you can make at home—without deep frying? This is the ultimate recipe for oven-baked KFC-style chicken that’s crispy on the outside, juicy on the inside, and packed with flavor.
This long-form recipe will guide you step by step and includes SEO keywords like:
“Homemade KFC chicken,” “oven-baked crispy chicken,” “buttermilk fried chicken in the oven,” and “KFC chicken recipe without frying.”
Ingredients You’ll Need:
- 8 chicken drumsticks or thighs (skin on, bone-in)
- 1 cup buttermilk
- 1½ cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp baking powder
- Cooking spray or olive oil spray
The Secret: Buttermilk Marinade
The secret to tender, juicy KFC-style chicken is marinating it in buttermilk. This softens the meat, adds flavor, and helps the coating stick beautifully for that signature crispy finish.
How to Marinate:
- Place chicken in a large bowl or ziplock bag.
- Pour over the buttermilk and toss to coat all pieces evenly.
- Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
Making the Crispy Coating (KFC-Style):
In a large bowl, combine:
- All-purpose flour
- Paprika
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Baking powder
- Cayenne pepper (if using)
Pro Tip: Add 1 tablespoon of cornstarch for an extra-crispy texture without frying.
Coating the Chicken:
- Preheat your oven to 400°F (200°C).
- Remove chicken from the marinade (don’t wipe off the buttermilk).
- Dredge each piece in the flour mixture, pressing gently so it sticks well.
- Place coated pieces on a wire rack set over a baking sheet.
Using a rack helps the hot air circulate evenly and gives your chicken that crispy, golden crust on all sides.
- Spray generously with cooking spray or drizzle lightly with oil.
Baking Instructions:
- Bake in the preheated oven for 40 to 45 minutes, turning once halfway through.
- Chicken is done when it’s golden brown and the internal temperature reaches 165°F (75°C).
Serving Suggestions:
- Serve with homemade mashed potatoes, coleslaw, or corn on the cob.
- Don’t forget your favorite dipping sauces—ranch, honey mustard, or spicy mayo.
Helpful Tips:
- Always use bone-in, skin-on chicken for best flavor and texture.
- Let chicken rest for 5–10 minutes after baking for juicier bites.
- If you want extra heat, increase cayenne or add chili flakes to the flour mix.
- For an air fryer version, reduce time to 25–30 minutes at 375°F.
Why This Recipe Works (and Why Google Loves It!):
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