Here’s a crispy, juicy homemade KFC-style chicken recipe baked in the oven — with all the crunch and flavor, but lighter than deep-fried. Inspired by the famous “11 herbs and spices,” this version uses a seasoned flour coating and oven-baking techniques to get that signature texture.
Ingredients:
For the Chicken:
- 6–8 bone-in chicken pieces (drumsticks, thighs, or breasts)
- 1 cup buttermilk (or milk + 1 tbsp lemon juice or vinegar)
- 1 tsp salt
For the Breading:
- 1 ½ cups all-purpose flour
- 1 tbsp paprika
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp oregano
- 1 tsp celery salt
- 1 tsp black pepper
- 1 tsp mustard powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground ginger
- ½ tsp white pepper (optional, but adds a real KFC-style bite)
- ½ tsp salt
Extras:
- 3–4 tbsp neutral oil or melted butter (for brushing or drizzling)
- Nonstick spray (optional but recommended)
Instructions:
- Marinate the Chicken:
- In a large bowl or zip-top bag, combine chicken, buttermilk, and 1 tsp salt.
- Cover and refrigerate for at least 2 hours, preferably overnight. This tenderizes the meat and adds moisture.
- Preheat & Prepare:
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper or foil, and place a wire rack on top (this allows air to circulate for crispiness). Spray rack with nonstick spray.
- Make the Seasoned Flour:
- In a shallow bowl, mix together all the flour and seasoning ingredients.
- Bread the Chicken:
- Remove chicken from the marinade, letting excess drip off.
- Dredge each piece in the seasoned flour, pressing to adhere.
- For extra crunch: Dip back into buttermilk, then into the flour again (double-dip method).
- Bake:
- Place chicken pieces on the wire rack.
- Lightly spray or brush each piece with oil or melted butter (this helps it brown and crisp).
- Bake for 35–45 minutes, depending on size, turning once halfway through. Internal temperature should reach 165°F (74°C).
- Let Rest:
- Let the chicken rest for 5–10 minutes before serving to lock in juices.