Description: A healthier, homemade take on the classic KFC fried chicken, this oven-baked version boasts the same irresistible crispy exterior and juicy interior without the deep-frying. Perfect for a weeknight dinner, potlucks, or satisfying your fried chicken cravings!
Ingredients:
- 8 chicken drumsticks or thighs (skin on, bone-in)
- 1 cup buttermilk
- 1 ½ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried basil
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional, for a hint of heat)
- Olive oil spray or 2 tablespoons melted butter
Preparation:
Step 1: Marinate the Chicken: In a large bowl or zip-top bag, combine the chicken drumsticks or thighs with the buttermilk. Ensure all pieces are fully submerged. Cover the bowl 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. Buttermilk tenderizes the chicken and helps the seasoned flour adhere better. This initial step is crucial for achieving that signature juicy, tender interior characteristic of KFC chicken.
Step 2: Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Lightly grease the parchment paper with cooking spray or a drizzle of olive oil. This will prevent the chicken from sticking and ensure even browning. Having everything ready before you start coating the chicken will streamline the process.
Step 3: Mix the Coating: In a shallow dish or a large zip-top bag, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, dried basil, salt, black pepper, and cayenne pepper (if using). Ensure all the spices are evenly distributed throughout the flour. The cornstarch contributes to the crispiness of the coating, mimicking the texture achieved through deep-frying. The blend of spices is carefully curated to replicate the iconic flavor profile of KFC’s secret recipe.
Step 4: Coat the Chicken: Remove the chicken pieces from the buttermilk, allowing any excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour onto the chicken to ensure a good coating on all sides. For an extra crispy coating, you can repeat this dredging process a second time. Place the coated chicken pieces onto the prepared baking sheet, ensuring they are not overcrowded. Overcrowding can lead to steaming rather than browning.
Step 5: Bake to Perfection: Lightly spray the coated chicken pieces with olive oil spray or brush them with melted butter. This step is essential for achieving that golden-brown, crispy exterior. Bake in the preheated oven for 40-45 minutes, flipping the chicken halfway through. The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork. The cooking time may vary depending on the size of the chicken pieces, so it’s always best to use a meat thermometer to ensure they are fully cooked.
Why You Will Love This Recipe:
This oven-baked “KFC-style” chicken recipe offers a multitude of reasons to fall in love with it. First and foremost, it delivers that craveable fried chicken flavor and satisfying crispy texture without the guilt and mess of deep-frying. It’s a significantly healthier alternative, reducing the amount of fat consumed while still providing a protein-packed meal.
The recipe is incredibly easy to follow and requires minimal hands-on time, making it perfect for busy weeknights. The ingredients are readily available in most pantries, and the preparation is straightforward. The result is a succulent, juicy chicken with a perfectly seasoned, crispy coating that rivals the real thing.
Moreover, this recipe is highly customizable. You can adjust the spices to your liking, adding more or less heat, or experimenting with different herbs and seasonings to create your own signature flavor. It’s a versatile dish that can be served as a main course with a variety of sides, making it a crowd-pleasing option for family dinners, potlucks, and gatherings.
Serving Suggestions:
- Classic Sides: Serve with traditional KFC sides like mashed potatoes and gravy, coleslaw, corn on the cob, and biscuits.
- Southern Comfort: Pair with macaroni and cheese, collard greens, and cornbread for a hearty Southern meal.
- Fresh and Light: Balance the richness of the chicken with a fresh garden salad, steamed vegetables, or a fruit salad.
- Sandwich Style: Use the chicken to make delicious sandwiches with your favorite toppings like lettuce, tomato, pickles, and mayonnaise.
- Potato Wedges: Crispy potato wedges are a perfect complement to the chicken, providing a satisfying crunch.
- Sweet Potato Fries: A healthier alternative to regular fries, sweet potato fries add a touch of sweetness and a vibrant color to the meal.
Tips:
- Marinating Time: For the best results, marinate the chicken overnight. This allows the buttermilk to fully tenderize the meat and infuse it with flavor.
- Crispy Coating: For an extra crispy coating, double-dredge the chicken in the seasoned flour mixture.
- Baking Sheet: Use a large baking sheet to avoid overcrowding the chicken. Overcrowding can lead to steaming rather than browning.
- Even Browning: Flip the chicken halfway through baking to ensure even browning on both sides.
- Internal Temperature: Use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F (74°C).
- Spice Level: Adjust the amount of cayenne pepper to your liking. Omit it altogether for a milder flavor.
- Butter vs. Oil: Both olive oil spray and melted butter work well for achieving a crispy exterior. Butter will add a richer flavor.
- Resting Time: Allow the chicken to rest for a few minutes after baking before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- Add Some Heat: To mimic KFC’s Hot Wings, you can add some hot sauce to the buttermilk marinade, or incorporate additional cayenne pepper and chili powder into the dry rub.
- Buttermilk Substitute: If you don’t have buttermilk on hand, 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 to curdle before using.
Prep Time: 15 minutes (plus marinating time)
Cook Time: 40-45 minutes
Total Time: 55-60 minutes (plus marinating time)
Nutritional Information:
(Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.)
- Calories: Approximately 350-400 per serving (1 drumstick or thigh)
- Protein: Approximately 30-35 grams per serving
- Sodium: Approximately 500-600 mg per serving
Conclusion:
This oven-baked “KFC-style” chicken recipe is a game-changer for anyone who loves the taste of fried chicken but wants a healthier and easier way to enjoy it. With its crispy exterior, juicy interior, and flavorful spice blend, it’s sure to become a family favorite. So, ditch the drive-thru and whip up a batch of this homemade goodness. You won’t be disappointed! The simplicity of the recipe, combined with the delicious results, makes it a winner every time. Whether you’re craving a nostalgic taste or simply looking for a satisfying meal, this oven-baked chicken is a perfect choice.
Questions and Answers:
- Can I use boneless, skinless chicken breasts for this recipe?
- While you can use boneless, skinless chicken breasts, the results will be different. The skin and bones contribute significantly to the flavor and moisture of the chicken. Boneless, skinless chicken breasts tend to dry out more easily in the oven. If you do use them, be sure to reduce the baking time and monitor them closely. Consider pounding the chicken breasts to an even thickness to ensure they cook evenly.
- What if I don’t have buttermilk?
- If you don’t have buttermilk on hand, you can easily make a substitute. Simply add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Stir and let it sit for 5 minutes to curdle before using. This will provide a similar tanginess and tenderizing effect as buttermilk. You can also use plain yogurt or sour cream thinned with a little milk.
- Can I use different spices?
- Absolutely! This recipe is highly customizable, so feel free to experiment with different spices to create your own unique flavor profile. Some other spices that would work well include smoked paprika, chili powder, cumin, oregano, and rosemary. Just be sure to adjust the amounts to your liking. If you like spicier chicken, add more cayenne pepper or a pinch of chipotle powder.
- How do I prevent the chicken from sticking to the baking sheet?
- To prevent the chicken from sticking to the baking sheet, line it with parchment paper and lightly grease the parchment paper with cooking spray or a drizzle of olive oil. This will create a non-stick surface and ensure the chicken browns evenly. If you don’t have parchment paper, you can grease the baking sheet directly, but be sure to grease it well.
- Can I make this recipe ahead of time?
- Yes, you can prepare the chicken ahead of time up to a certain point. You can marinate the chicken overnight and coat it in the seasoned flour mixture several hours before baking. However, it’s best to bake the chicken fresh for the best results. If you need to bake it ahead of time, you can reheat it in the oven or air fryer to crisp it up before serving. Be sure to store the cooked chicken in an airtight container in the refrigerator.
