Homemade KFC Chicken in the Oven
🍽️ Serves:
4–6 people
🧾 Ingredients:
🍗 For the chicken:
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8 pieces of bone-in chicken (legs, thighs, breasts)
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1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
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1 tsp hot sauce (optional, for marinade)
🧂 For the seasoned flour coating:
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1 ½ cups all-purpose flour
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½ cup cornstarch (for crispiness)
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1 tbsp paprika
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1 tbsp garlic powder
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1 tbsp onion powder
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1 tsp dried thyme
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1 tsp dried basil
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1 tsp oregano
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1 tsp celery salt
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1 tsp black pepper
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½ tsp white pepper
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½ tsp salt
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½ tsp mustard powder
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½ tsp ginger powder
🧈 For baking:
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4–5 tbsp butter or neutral oil (melted)
🔪 Instructions:
1. Marinate the Chicken (4 hrs to overnight):
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In a large bowl or zip-top bag, combine chicken pieces with buttermilk and hot sauce.
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Cover and refrigerate for at least 4 hours or overnight. This tenderizes the chicken and adds flavor.
2. Preheat Oven:
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Preheat your oven to 425°F (220°C).
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Line a baking sheet with foil and place a wire rack on top (this helps with crisping).
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Brush or drizzle some melted butter or oil onto the rack.
3. Make the Coating:
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Mix all the seasoned flour ingredients in a large shallow dish.
4. Coat the Chicken:
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Remove chicken from buttermilk (let excess drip off).
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Dredge each piece in the seasoned flour, pressing to coat thoroughly.
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Optional: Double dip for extra crispness – dip back into buttermilk, then flour again.
5. Bake:
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Place coated chicken on the wire rack.
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Drizzle or brush each piece with a little melted butter or oil (helps browning).
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Bake for 40–50 minutes, turning once halfway through, until golden brown and internal temp reaches 165°F (74°C).
✅ Tips for Success:
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Cornstarch + flour = crispy exterior
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Wire rack = no soggy bottoms
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Don’t skip the buttermilk marination—essential for flavor and tenderness
🧄 Suggested Sides:
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Creamy coleslaw
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Mashed potatoes with gravy
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Buttery corn on the cob
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Biscuits or cornbread