Homemade KFC chicken in the oven is my answer to crispy, juicy fried-style chicken—without deep frying. With a flavorful, herb-packed coating and a golden crust that bakes up beautifully, this recipe gives me all the comfort and crunch of the fast food favorite, right from my own kitchen. It’s crispy on the outside, tender on the inside, and baked to perfection.

Why You’ll Love This Recipe

I love this recipe because it’s a healthier, easier alternative to deep-fried chicken, but still packed with flavor. It uses everyday spices to recreate that iconic KFC seasoning and relies on the oven to crisp things up—no messy oil or fryer needed. It’s great for family dinners, casual weekends, or even meal prep. Plus, it makes the house smell amazing while it bakes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in chicken pieces (drumsticks, thighs, or breasts)
Buttermilk (for marinating)
All-purpose flour
Salt and pepper
Paprika
Garlic powder
Onion powder
Dried oregano
Dried thyme
Dried basil
Celery salt
Ground white pepper
Baking powder
Olive oil or cooking spray (for coating)

Directions

I start by marinating the chicken in buttermilk for at least 4 hours or overnight in the fridge. This tenderizes the meat and adds flavor.
I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack set over a tray.
In a bowl, I mix the flour with all the herbs, spices, salt, pepper, and baking powder.
I remove the chicken from the buttermilk, letting the excess drip off, and dredge each piece in the seasoned flour, pressing gently to coat well.
I place the coated chicken on the prepared baking sheet and lightly spray or brush each piece with oil to help it crisp.
I bake for 35–45 minutes, depending on the size of the pieces, flipping once halfway through to ensure even browning. I check that the internal temperature reaches 165°F (75°C) for doneness.
I let the chicken rest for a few minutes before serving so the juices settle and the crust stays crisp.

Servings and timing

This recipe serves 4 to 6 people.
Total time is about 5 hours (including marinating):

15–20 minutes for preparation
4 hours (or overnight) for marinating
35–45 minutes for baking

Variations

Sometimes I make a spicy version by adding cayenne pepper or hot paprika to the flour mix. I’ve also made a gluten-free version using a 1:1 gluten-free flour blend. If I want boneless options, I use chicken tenders and reduce the baking time by about 10–15 minutes. A touch of ground mustard or ginger can give a little more kick to the flavor profile.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 350°F until warmed through and crispy again—about 10–15 minutes. Microwaving works too, but the crust softens. This chicken also freezes well after baking; I thaw and reheat in the oven for best texture.

FAQs

Can I skip the buttermilk?

Buttermilk helps tenderize and flavor the chicken, but if I don’t have it, I use milk mixed with a tablespoon of vinegar or lemon juice as a substitute.

What makes the chicken crispy in the oven?

The baking powder helps puff and crisp the flour coating, and the high oven temperature plus oil spray gives it that fried texture.

Do I need a wire rack?

A wire rack helps the heat circulate evenly around the chicken, making it crisper, but I’ve also had good results baking directly on parchment paper.

Can I use skinless chicken?

Yes, but the skin helps create a crispier texture. If I use skinless pieces, I make sure to coat them really well and not skip the oil spray.

How close is the flavor to KFC?

It’s pretty close thanks to the blend of herbs and spices, especially the white pepper and dried herbs. It won’t be exact, but it’s a delicious homemade version.

Conclusion

Homemade KFC chicken in the oven is the perfect way to enjoy crispy, flavorful comfort food without the mess or calories of deep frying. It’s packed with seasoning, easy to prepare, and baked to golden perfection. Whether I’m serving it with mashed potatoes, coleslaw, or just some dipping sauces, this oven-fried chicken always hits the spot.