Description

This crispy oven-baked chicken recipe brings all the flavor of your favorite KFC-style chicken—without the deep fryer. Soaked in a buttermilk marinade and coated in a homemade blend of 11 herbs and spices, each piece is baked to golden, crunchy perfection. It’s healthier, easier, and just as satisfying. Perfect for family dinners, meal prep, or when that comfort food craving hits.

Ingredients

Scale

For the chicken:

8 bone-in chicken pieces (drumsticks, thighs, or breasts)
1 cup buttermilk
1 teaspoon hot sauce (optional, for marinade)

For the seasoned flour coating:

1 cup all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white pepper
1/4 teaspoon chili powder or cayenne (optional for heat)

For baking:

3 tablespoons vegetable oil or melted butter (for drizzling or brushing)

Instructions

In a large bowl, combine buttermilk and hot sauce. Add chicken pieces and turn to coat. Cover and refrigerate for at least two hours, preferably overnight.

Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack.

In another bowl, combine all ingredients for the seasoned flour coating. Mix thoroughly.

Remove chicken from marinade, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing to coat well on all sides.

Place coated chicken on the prepared rack. Drizzle or brush each piece lightly with oil or melted butter to help it crisp up.

Bake in the preheated oven for about forty-five to fifty minutes, or until the chicken is golden, crisp, and the internal temperature reaches 165°F (74°C). Turn the pieces halfway through baking for even crispness.

Let the chicken rest for five minutes before serving.

Notes

For added crunch, let the coated chicken rest before baking.
Use a wire rack to promote even airflow and crispiness.
Always check internal temperature for doneness (165°F minimum).
Feel free to adjust spices to suit your heat preference—add cayenne for a spicy kick or reduce white pepper for a milder flavor.
Best served fresh, but leftovers reheat beautifully in the oven or air fryer.