This oven-baked chicken recipe is a healthier take on the classic KFC favorite. It delivers the same crispy coating and juicy interior—thanks to a flavorful buttermilk marinade and a well-seasoned flour coating—but skips the deep fryer. I love how easy and mess-free it is to prepare while still satisfying every craving for crunchy, flavorful chicken. Homemade KFC-Style Oven-Baked Chicken

Why You’ll Love This Recipe

I get that signature KFC taste without deep frying.
It’s much healthier and lighter than traditional fried chicken.
The buttermilk marinade makes the chicken incredibly tender.
The spice blend is simple but packs tons of flavor.
It’s perfect for feeding a family or making ahead for the week.

Ingredients

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

Marinade

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

Coating

1½ 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 melted butter for crisping

Directions

I place the chicken in a large bowl and pour in the buttermilk, making sure each piece is fully coated. Then I cover and refrigerate it for at least 2 hours or overnight.
I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper, lightly greased.
In a bowl, I mix the flour, paprika, garlic powder, onion powder, thyme, basil, salt, black pepper, and cayenne if using.
I take the chicken out of the buttermilk, letting the excess drip off, and coat it thoroughly in the flour mixture. For an extra crispy crust, I dip it back in the buttermilk and dredge it again in flour.
I arrange the chicken on the baking sheet, leaving space between pieces, and spray them lightly with olive oil or brush with butter.
I bake for 40–45 minutes, flipping once halfway, until the chicken is golden and cooked through to an internal temperature of 165°F (74°C).

Servings and timing

Servings: 4
Prep time: 15 minutes
Marinate time: 2 hours (or overnight)
Cook time: 40–45 minutes
Total time: About 3 hours including marinating

Variations

I add extra cayenne or hot sauce to the marinade for spicier chicken.
Sometimes I use oregano or rosemary for a more herbal twist.
When cooking for gluten-free guests, I swap in a gluten-free flour blend.
Boneless chicken works great too—just be sure to reduce the cook time to avoid dryness.

Storage/Reheating

I keep any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I use the oven at 350°F (175°C) for 10–15 minutes so the coating stays crispy. I avoid the microwave to prevent sogginess.

FAQs

How long should I marinate the chicken?

I always marinate it for at least 2 hours, but I get the best results when I let it sit overnight.

Can I use chicken breasts instead?

Yes, I’ve used boneless or bone-in breasts before. I just make sure not to overcook them since they can dry out faster than thighs or drumsticks.

What if I don’t have buttermilk?

I mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 10 minutes—it works just like buttermilk.

How do I make the coating extra crispy?

I double-dip the chicken (buttermilk then flour, twice), and I always spray or brush the coating with oil before baking. That gives it the crunch I want.

Can I make it ahead?

Yes, I prep the marinade and coating in advance. When ready to cook, I just coat the chicken and bake as usual.

Conclusion

This oven-baked KFC-style chicken is a must-have recipe in my kitchen. It brings the flavor and crispiness I love in fried chicken—without the oil and cleanup. Whether I’m cooking for my family or prepping meals for the week, this one never disappoints.