Description
This Homemade KFC Chicken recipe offers a crispy, flavorful oven-baked alternative to the classic fried chicken. Marinated in a spiced buttermilk mixture for tenderness and coated with a seasoned flour blend, the chicken is baked to golden perfection, delivering all the crunch and taste without the extra oil from frying.
Ingredients
Scale
For the Chicken and Marinade
- Chicken pieces (drumsticks, thighs, or breasts with skin on) – quantity as needed (about 4 servings)
- Buttermilk – enough to fully submerge chicken pieces (approximately 2 cups)
- Spice Blend (half for marinade, half for coating):
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
For the Flour Coating
- 2 cups all-purpose flour (can substitute gluten-free or almond flour for variation)
- 1 tbsp baking powder
- Remaining half of the spice blend (as above)
For Baking
- Cooking spray or 1-2 tbsp oil for brushing
Instructions
- Prepare the Buttermilk Marinade: In a large bowl, combine the buttermilk with half of the prepared spice blend. Stir well to dissolve the spices evenly throughout the liquid.
- Marinate the Chicken: Submerge the chicken pieces completely in the spiced buttermilk mixture. Cover the bowl and refrigerate for at least 1 hour; for best tenderness and flavor, marinate overnight.
- Mix the Flour and Spice Coating: In a separate shallow dish, whisk together the all-purpose flour, baking powder, and the remaining half of the spice blend. This dry mixture will form the crispy coating on the chicken.
- Coat the Chicken Thoroughly: Remove chicken pieces one at a time from the marinade, allowing excess buttermilk to drip off. Dredge each piece evenly in the flour mixture, pressing lightly to create a thick, even coating. Place the coated chicken on a wire rack and let it rest for a few minutes to help the coating adhere better.
- Preheat the Oven: Preheat your oven to 425°F (220°C). Prepare a lined baking sheet or a wire rack set over a baking sheet to allow air circulation around the chicken.
- Bake to Crispy Perfection: Arrange the coated chicken pieces spaced apart on the prepared baking surface. Lightly spray with cooking spray or brush with oil to encourage browning and crispiness. Bake for 35 to 45 minutes, turning the chicken halfway through baking, until the chicken reaches an internal temperature of 165°F and the crust is golden and crunchy.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. This resting period allows juices to redistribute, ensuring juicy, tender meat. Garnish as desired and serve warm with your preferred side dishes.
Notes
- Marinating overnight yields the best flavor and tenderness but 1 hour is sufficient if short on time.
- Using a wire rack during baking ensures even heat circulation and crispier crust.
- Adjust spices as per preference to create your signature flavor.
- For a gluten-free option, substitute the all-purpose flour with almond flour or a gluten-free all-purpose blend.
- Ensure the chicken reaches an internal temperature of 165°F for food safety.
