Can I use boneless chicken for this recipe?

Yes, but reduce the baking time by 10–15 minutes. Boneless chicken can dry out faster, so keep a close eye.

What can I use instead of buttermilk?

Mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5–10 minutes—it’ll do the trick.

How do I store leftovers?

Pop them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep that crunch alive.

Can I make this gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend and double-check your cornstarch is certified GF.

Homemade KFC-Style Oven-Baked Chicken Chicken magic recipes

Description

This Homemade KFC-Style Oven-Baked Chicken is juicy on the inside, ultra-crispy on the outside, and full of classic fried chicken flavor—without deep frying. It’s a healthier take on a comfort food favorite that’s perfect for busy weeknights or family dinners!

Ingredients

Scale

8 pieces of chicken (drumsticks, thighs, or bone-in breasts)
2 cups buttermilk
1 tablespoon hot sauce (optional)
1 ½ cups all-purpose flour
½ cup cornstarch
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne pepper (optional)
Salt and black pepper to taste
Cooking spray or oil

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: In a large bowl, whisk together buttermilk and hot sauce. Add chicken pieces and coat well. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
Preheat Oven & Prep Rack: Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Grease the rack lightly with oil or cooking spray.
Make Seasoned Coating: In a shallow bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper.
Coat the Chicken: Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Let coated pieces rest for 10 minutes.
Bake: Arrange chicken on the prepared rack and spray generously with cooking oil. Bake for 45–55 minutes, flipping halfway through, until crust is golden and internal temp is 165°F.
Rest & Serve: Let chicken rest for 5 minutes before serving to lock in juices and let the coating set.

Notes

For a spicier flavor, double the cayenne pepper or use spicy hot sauce in the marinade.
Want it extra crispy? Do a double-dip: flour, buttermilk again, then flour mix.
Boneless chicken can be used, but reduce baking time by 10–15 minutes.
Store leftovers in the fridge for up to 3 days; reheat in the oven or air fryer for best texture.

Prep Time: 10 mins
Cook Time: 50 mins
Category: Main course
Method: oven-Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 2 g
Sodium: 580 mg
Fat: 20 g
Saturated Fat: 5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 110 mg