This oven-baked KFC-style chicken delivers everything you crave from classic crispy chicken without deep frying. Juicy on the inside, crunchy on the outside, and packed with savory spices, this recipe recreates that iconic flavor using simple ingredients and an easy baking method. It’s perfect for family dinners, gatherings, or anytime you want comfort food made at home.

Why You’ll Love This Recipe

• It gives you a crispy, golden coating without deep frying
• The chicken stays juicy thanks to a flavorful buttermilk marinade
• Uses common pantry spices with no complicated steps
• Easy to prepare ahead and bake when ready
• Perfect balance of crunch, spice, and tenderness

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 chicken drumsticks or chicken thighs, bone-in and skin-on
1 cup buttermilk

1 ½ cups all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)

Olive oil spray or 3 tablespoons melted butter

Directions

Place the chicken drumsticks or thighs in a large bowl or dish. Pour the buttermilk over the chicken, making sure all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum tenderness and flavor.

Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper and lightly grease it to prevent sticking.

In a shallow bowl, mix the flour, paprika, garlic powder, onion powder, dried thyme, dried basil, salt, black pepper, and cayenne pepper until evenly combined.

Remove the chicken from the buttermilk, allowing excess liquid to drip off. Coat each piece thoroughly in the seasoned flour mixture, pressing gently so the coating adheres well.

Arrange the coated chicken pieces on the prepared baking sheet, leaving space between each piece. Lightly spray the tops with olive oil spray or brush with melted butter to help achieve a crispy finish.

Bake for 40 to 45 minutes, flipping the chicken halfway through cooking, until the coating is golden brown and the chicken is fully cooked. The internal temperature should reach 75°C (165°F).

Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to settle.

Servings and timing

Servings: 4
Prep time: 15 minutes
Marinating time: 2 hours (or overnight for best results)
Cook time: 45 minutes
Total time: approximately 60 minutes (excluding marinating)

Variations

For extra spicy chicken, increase the cayenne pepper to ½ teaspoon and add 1 teaspoon chili powder.
For a more herby flavor, add 1 teaspoon dried oregano or Italian seasoning to the flour mixture.
For extra crunch, double-coat the chicken by dipping it back into the buttermilk and flour mixture before baking.
For a lighter flavor, reduce the spices slightly and serve with fresh lemon wedges.

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken on a baking rack over a baking sheet and warm in a 180°C (350°F) oven for 12–15 minutes until heated through and crispy again.
Avoid microwaving, as it can make the coating soggy.

FAQs

Can I use chicken breasts instead of drumsticks or thighs?

Yes, but reduce the baking time as chicken breasts cook faster and can dry out if overbaked.

Why is buttermilk important in this recipe?

Buttermilk tenderizes the chicken and adds a subtle tangy flavor while helping the coating stick.

Can I marinate the chicken longer than overnight?

It’s best not to exceed 24 hours, as the chicken texture may become too soft.

How do I make this recipe less spicy?

Simply omit the cayenne pepper and reduce the black pepper slightly.

Can I prepare this recipe ahead of time?

Yes, you can marinate and coat the chicken a few hours in advance and keep it refrigerated until ready to bake.

What makes the coating crispy without frying?

The flour coating combined with olive oil spray or butter creates a crisp texture in the oven.

Can I use a wire rack instead of parchment paper?

Yes, a wire rack helps air circulate and can make the chicken even crispier.

How do I know the chicken is fully cooked?

The internal temperature should reach 75°C (165°F), and the juices should run clear.

Can I freeze cooked chicken?

Yes, freeze in an airtight container for up to 2 months. Reheat in the oven for best texture.

What sides go well with this chicken?

Mashed potatoes, coleslaw, roasted vegetables, or a fresh green salad pair perfectly.

Conclusion

This KFC-style crispy oven-baked chicken proves that you don’t need deep frying to enjoy bold flavor and satisfying crunch. With a simple marinade, a well-balanced spice blend, and an easy oven method, this recipe delivers comfort food perfection right from your kitchen. It’s a reliable favorite that brings everyone back for seconds.

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