Homemade KFC Chicken in the Oven – So Easy, So Tasty!

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🍗Homemade KFC Chicken in the Oven – So Easy, So Tasty!

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Introduction

Craving that crispy, juicy, and flavorful KFC-style chicken but want a healthier, homemade version? This Homemade KFC Chicken in the Oven recipe delivers all the bold spices and crunch of the original—without deep frying. Perfect for a family dinner or party platter, it’s irresistibly delicious, oven-baked, and incredibly easy to prepare.

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Origin

This recipe is inspired by the world-famous Kentucky Fried Chicken (KFC), founded by Colonel Harland Sanders in the 1930s in Corbin, Kentucky. While the original recipe is a closely guarded secret, home cooks have tried for decades to recreate the iconic “11 herbs and spices” flavor. This oven-baked version brings that taste to your kitchen—crispy on the outside, juicy on the inside, and packed with Southern spice.

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Ingredients

 (for 8 pieces of chicken)

🍗 For the chicken:

  • 8 bone-in, skin-on chicken pieces (drumsticks, thighs, breasts, or wings)
  • 2 cups buttermilk (for marinade)
  • 1 teaspoon salt

🍞 For the seasoned coating:

  • 2 cups all-purpose flour
  • 2 teaspoons paprika
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper (adjust to taste)
  • ½ teaspoon mustard powder
  • ½ teaspoon celery salt
  • 1 teaspoon salt

🧈 For baking:

  • 3 tablespoons vegetable oil or melted butter (to drizzle or brush on before baking)

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Optional Ingredients

  • 1 tablespoon cornstarch (for extra crunch in the coating)
  • Hot sauce (a dash in the buttermilk for a spicy marinade)
  • Smoked paprika (for a smoky flavor twist)

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Instructions

1. 

Marinate the Chicken (4 hours or overnight)

  • In a large bowl, mix the buttermilk with 1 teaspoon salt.
  • Submerge chicken pieces and cover. Let marinate in the refrigerator for at least 4 hours (overnight for best results).

2. 

Preheat the Oven

  • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and place a wire rack on top (this helps the chicken crisp up evenly).

3. 

Prepare the Breading

  • In another bowl, mix all dry coating ingredients together thoroughly.

4. 

Coat the Chicken

  • Remove chicken from the buttermilk (don’t wipe it off—just shake gently).
  • Dredge each piece in the flour mixture, pressing the coating firmly onto the chicken. Let rest for 5–10 minutes to help the breading stick.

5. 

Bake the Chicken

  • Arrange the coated chicken pieces on the wire rack.
  • Lightly drizzle or brush each piece with oil or melted butter (this gives a golden, crisp finish).
  • Bake for 40–50 minutes, flipping halfway through. Chicken is done when golden brown and internal temp reaches 165°F (74°C).

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Tips for Success

  • Use a rack: Elevating the chicken helps air circulate for maximum crispiness.
  • Double dip: For extra crunch, dip chicken back into buttermilk and re-coat with flour mixture before baking.
  • Let it rest: After baking, let the chicken rest for 5–10 minutes to lock in juices.

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Recommendations

  • Serve with classic sides: mashed potatoes, coleslaw, cornbread, or mac & cheese.
  • Add a side of honey mustard or spicy mayo for dipping.
  • Store leftovers in an airtight container in the fridge; reheat in the oven or air fryer for best texture.

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Nutrition (Per Piece – Approximate):

  • Calories: 340
  • Fat: 18g
  • Carbs: 20g
  • Protein: 23g
  • Fiber: 1g
  • Sodium: 650mg

(Will vary based on size of chicken and exact ingredients used.)

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