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Craving the signature crunch and savory seasoning of KFC but want a healthier, homemade version? This oven-fried chicken delivers all the flavor with less grease. Coated in a seasoned flour blend that mimics the famous 11 herbs and spices, and baked to golden perfection, it’s crispy on the outside and juicy on the inside.
⏱ Prep Time
- Prep: 20 minutes
- Marinating: 1 hour (or overnight for best results)
- Cook: 40–45 minutes
- Total: 2 hours (including marinating)
🛠 Equipment
- Large bowl (for marinating)
- Baking tray
- Wire rack (for baking)
- Parchment paper or aluminum foil
- Tongs
- Whisk
- Small bowl (for spice mix)
🧂 Ingredients
For the Buttermilk Marinade:
- 1 cup buttermilk (or substitute—see note)
- 1 tsp hot sauce (optional)
- 1 tsp salt
- 8 bone-in, skin-on chicken pieces (drumsticks or thighs)
For the Coating:
- 1½ cups all-purpose flour
- ½ cup cornmeal or breadcrumbs (for extra crunch)
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp mustard powder
- ½ tsp celery salt
- ½ tsp ground white pepper
- ½ tsp ground black pepper
- 1 tsp salt
- Cooking spray or 3 tbsp melted butter (for drizzling)
📝 Ingredient Notes
- Buttermilk Substitute: Mix 1 cup milk + 1 tbsp vinegar or lemon juice. Let sit for 10 minutes.
- Cornmeal: Adds a nice gritty crunch. Substitute with panko breadcrumbs if preferred.
- Hot Sauce: Optional but adds flavor depth to the marinade.
- Chicken: Bone-in, skin-on pieces stay juicier and crisp up better.
👨🍳 Instructions
- Marinate the Chicken
- In a large bowl, combine buttermilk, salt, and hot sauce.
- Add chicken pieces, toss to coat, and refrigerate for at least 1 hour or overnight.
- Preheat Oven & Prepare Tray
- Preheat oven to 400°F (200°C).
- Line a baking tray with parchment or foil. Place a wire rack on top and spray with oil.
- Make the Coating
- In a bowl, combine flour, cornmeal, and all spices. Mix well.
- Coat the Chicken
- Remove chicken from marinade, letting excess drip off.
- Dredge each piece in the flour mixture, pressing firmly to coat well.
- Place coated chicken on the wire rack.
- Bake
- Lightly spray each piece with oil or drizzle with melted butter.
- Bake for 40–45 minutes, flipping halfway through for even crisping.
- Chicken is done when golden brown and internal temp reaches 165°F (74°C).
- Serve
- Let rest 5 minutes before serving for juices to settle. Enjoy with coleslaw or mashed potatoes!
📊 Nutrition Facts (per piece, approx.)
- Calories: 280
- Protein: 22g
- Fat: 14g
- Carbs: 15g
- Fiber: 1g
- Sodium: 480mg
(Varies depending on size of chicken and specific ingredients used)
💡 Tips
- For extra crispy crust, double dip: after first flour coating, dip lightly back into buttermilk then flour again.
- Use a meat thermometer to avoid under/overcooking.
- Don’t overcrowd the pan—leave space between pieces for best crisp.
- Spraying oil on the coating is key to that fried texture—don’t skip it.
🔄 Variations
- Spicy Version: Add cayenne pepper or chili powder to the flour mix.
- Gluten-Free: Use gluten-free flour and cornmeal or GF breadcrumbs.
- Air Fryer Option: Cook at 380°F (193°C) for 25–30 minutes, flipping halfway.
- Boneless Chicken: Use thighs or breasts—reduce cooking time by 10–15 minutes.
