Description
Enjoy a healthier twist on the iconic KFC chicken with this homemade oven-baked recipe. Marinated in spiced buttermilk for tender, flavorful meat and coated in a seasoned flour blend that crisps up beautifully in the oven. Perfectly golden and crunchy, this oven-baked chicken is a delicious and easy alternative to fried chicken, ideal for a comforting family meal.
Ingredients
Scale
Buttermilk Marinade
- Chicken pieces (drumsticks, thighs, or breasts with skin on) – quantity as needed
- Buttermilk – enough to fully submerge chicken pieces
- 1 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp salt
- 0.25 tsp black pepper
Flour and Spice Coating
- 2 cups all-purpose flour (or gluten-free/almond flour for variation)
- 1 tbsp baking powder
- 1 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp salt
- 0.25 tsp black pepper
For Baking
- Cooking spray or 1-2 tbsp oil for brushing
Instructions
- Prepare the Buttermilk Marinade: In a large bowl, combine the buttermilk with half of the spice blend (paprika, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper). Submerge the chicken pieces completely in this mixture. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse and the chicken to tenderize.
- Mix the Flour and Spice Coating: In a separate shallow dish, thoroughly mix the all-purpose flour or your chosen flour alternative with baking powder and the remaining half of the spice blend. This mixture will form the flavorful and crispy crust on the chicken.
- Coat the Chicken Thoroughly: Remove each piece of chicken from the marinade one at a time, letting excess buttermilk drip off. Dredge each piece evenly into the flour mixture, pressing lightly to ensure a thick, even coating. Place the coated chicken on a wire rack and let it rest for a few minutes so the coating adheres well.
- Bake to Crispy Perfection: Preheat your oven to 425°F (220°C). Arrange the coated chicken pieces on a lined baking sheet or wire rack, spaced apart for proper air circulation. Lightly spray the chicken with cooking spray or brush with oil to promote browning and crispness. Bake for 35 to 45 minutes, turning the pieces halfway through the baking time, until the chicken reaches an internal temperature of 165°F and the crust is golden and crunchy.
- Rest and Serve: Remove the chicken from the oven and allow it to rest for 5 minutes. This helps the juices redistribute within the meat, keeping it juicy and tender. Garnish as desired and serve warm alongside your favorite sides.
Notes
- Marinating the chicken overnight intensifies the flavor and results in more tender meat.
- Using a wire rack for resting and baking helps heat circulate evenly for a crisper crust.
- For a gluten-free option, substitute all-purpose flour with almond or gluten-free flour blends.
- Apply oil or cooking spray evenly to achieve a golden-brown crust without deep frying.
- Check internal temperature with a meat thermometer to ensure the chicken is fully cooked and safe to eat.
- Prep Time: 1 hour 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
