Homemade KFC-Style Oven-Baked Chicken

This recipe offers a healthier, homemade version of the classic KFC-style fried chicken. By oven-baking, we achieve the same crispy, flavorful results without the excessive oil and grease. Marinated in buttermilk and coated in a blend of herbs and spices, this chicken is sure to be a family favorite.

Why You Will Love This Recipe

• Healthier: Oven-baked instead of fried, significantly reducing the fat content.
• Flavorful: The buttermilk marinade tenderizes the chicken and infuses it with moisture, while the spice blend delivers that signature KFC taste.
• Easy to Make: Simple steps with readily available ingredients make this recipe accessible for home cooks of all skill levels.
• Customizable: Adjust the spice levels to suit your preference, adding more or less cayenne pepper for heat.
• Crowd-Pleasing: A guaranteed hit with kids and adults alike.

Introduction

Few dishes evoke as much nostalgia and comfort as fried chicken. The crispy, golden skin, the juicy, tender meat, and the irresistible blend of savory herbs and spices – it’s a culinary masterpiece. However, traditional fried chicken is often loaded with fat and calories, making it an occasional indulgence rather than a regular meal.

This oven-baked version offers a guilt-free alternative that doesn’t compromise on flavor or texture. The secret lies in the buttermilk marinade, which tenderizes the chicken and helps the coating adhere beautifully. The spice blend is carefully crafted to mimic the iconic KFC taste, using a combination of paprika, garlic powder, onion powder, thyme, basil, salt, pepper, and a touch of cayenne for a subtle kick.

Baking the chicken in the oven ensures that it cooks evenly and develops a crispy, golden crust without absorbing excess oil. A light spray of olive oil or a brush of melted butter adds extra crispness and shine. The result is a delicious, healthier version of KFC-style chicken that you can enjoy any day of the week.

Ingredients:

• Marinade:
  • 8 chicken drumsticks or thighs
  • 1 cup (240 ml) buttermilk
• Coating:
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • Olive oil spray or melted butter for finishing

Preparation:

Step 1: Marinate the Chicken

In a shallow dish or a large resealable bag, place the chicken drumsticks or thighs. Pour the buttermilk over the chicken, ensuring that all pieces are evenly coated. The buttermilk acts as a tenderizer, breaking down the proteins in the chicken and resulting in a more juicy and flavorful final product. It also helps the coating adhere better. Cover the dish or seal the bag and refrigerate for at least 2 hours, or preferably overnight. The longer the chicken marinates, the more tender and flavorful it will become. If you’re short on time, even a 30-minute marinade will make a difference.

Step 2: Prepare the Oven and Baking Sheet

Preheat the oven to 200°C (400°F). This high temperature is crucial for achieving a crispy crust. Line a baking sheet with parchment paper. This prevents the chicken from sticking to the pan and makes cleanup a breeze. Lightly grease the parchment paper with cooking oil spray or melted butter. This will further enhance the crispiness of the chicken and prevent it from drying out.

Step 3: Mix the Spice Blend

In a large bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, dried thyme, dried basil, salt, black pepper, and cayenne pepper (if using). Whisk the ingredients together thoroughly until they are evenly blended. This ensures that the spices are distributed evenly throughout the flour and that each piece of chicken is coated with the same amount of flavor. The paprika adds color and a subtle smoky flavor, while the garlic and onion powders provide savory depth. Thyme and basil contribute herbaceous notes, and cayenne pepper adds a touch of heat (adjust the amount to your preference).

Step 4: Coat the Chicken

Remove the chicken pieces from the buttermilk marinade, allowing any excess marinade to drip off. Dredge each piece of chicken thoroughly in the seasoned flour mixture, pressing gently to ensure that the coating adheres well. Make sure that the chicken is completely covered with the flour mixture, as this is what will create the crispy crust. You can even double-dredge the chicken for an extra-thick coating. To do this, dredge the chicken in the flour mixture, then dip it back into the buttermilk, and then dredge it again in the flour mixture.

Step 5: Bake the Chicken

Arrange the coated chicken pieces on the prepared baking sheet, making sure that they are not overcrowded. Overcrowding the pan will prevent the chicken from browning evenly. Lightly spray the chicken with olive oil or brush with melted butter. This will help the chicken to crisp up and develop a golden-brown color. Bake for 40 to 45 minutes, flipping the chicken halfway through, until the internal temperature reaches 74°C (165°F) and the juices run clear when pierced with a fork. Using a meat thermometer is the best way to ensure that the chicken is cooked through.

COOKING Rating:

• Flavor: 5/5
• Crispiness: 4/5
• Ease of Preparation: 4/5
• Healthiness: 4/5

Serving Suggestions:

• Serve with classic sides like mashed potatoes, coleslaw, and corn on the cob.
• Pair with a crisp green salad for a lighter meal.
• Enjoy with your favorite dipping sauces, such as barbecue sauce, honey mustard, or ranch dressing.
• Serve the chicken on a bun with lettuce, tomato, and mayonnaise for a delicious sandwich.

Tips:

• For extra crispy chicken, try using a wire rack on top of the baking sheet. This will allow air to circulate around the chicken and promote even browning.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
• Feel free to experiment with the spice blend to customize the flavor to your liking. Try adding smoked paprika, chili powder, or garlic salt.
• To prevent the chicken from drying out, you can tent it with foil during the last 10 minutes of baking.
• Leftover chicken can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Nutritional Information: (per serving, estimated)

Calories: 350-400

Protein: 30-35g

Sodium: 500-600mg

Conclusion

This oven-baked KFC-style chicken recipe is a delicious and healthier alternative to traditional fried chicken. With its crispy coating, juicy meat, and flavorful spice blend, it’s sure to become a family favorite. The easy-to-follow instructions and readily available ingredients make it a perfect weeknight meal. So, ditch the drive-thru and try this homemade version – you won’t be disappointed!

Questions and Answers:

Q1: Can I use boneless, skinless chicken breasts for this recipe?

A: Yes, you can use boneless, skinless chicken breasts, but keep in mind that they may cook faster than drumsticks or thighs. Reduce the baking time accordingly and make sure to check the internal temperature to ensure they are cooked through. You may also want to pound the chicken breasts to an even thickness to prevent them from drying out.

Q2: Can I use a different type of flour for the coating?

A: While all-purpose flour works best for achieving a crispy coating, you can experiment with other types of flour such as gluten-free flour or whole wheat flour. However, keep in mind that the texture and flavor may be slightly different.

Q3: How can I make this recipe spicier?

A: To make this recipe spicier, you can increase the amount of cayenne pepper in the spice blend. You can also add other spices like chili powder, smoked paprika, or a pinch of red pepper flakes.

Q4: Can I prepare the chicken ahead of time?

A: Yes, you can prepare the chicken ahead of time. You can marinate the chicken overnight and prepare the spice blend and baking sheet in advance. However, it’s best to dredge the chicken in the flour mixture just before baking to prevent the coating from becoming soggy.

Q5: What’s the best way to reheat leftover chicken?

A: The best way to reheat leftover chicken is in the oven. Preheat the oven to 175°C (350°F) and place the chicken on a baking sheet. Bake for 10-15 minutes, or until heated through. You can also reheat the chicken in the microwave, but it may not be as crispy.