Oven Fried Chicken (KFC Copycat) Recipe
This Oven Fried Chicken recipe is a healthier take on the classic crispy fried chicken, mimicking the iconic KFC flavor using a baked method. With a flavorful 11-herb and spice blend coating and a buttermilk marinade, the chicken comes out tender inside and perfectly crisp on the outside without deep frying.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Marinade
- 4-5 lbs chicken pieces with skin on
- 1 cup buttermilk
Breading and Seasoning
- 1 cup all-purpose flour
- 1 cup Panko breadcrumbs
- 4 tbsp butter, melted
- 2 tsp white pepper
- 1 tsp celery salt
- 1 tsp Italian seasoning
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp dried mustard
- 1 tsp paprika
- 1 tsp ground ginger
- 1/2 tsp baking powder
- 1/4 tsp turmeric
- 1/4 tsp cayenne pepper
Instructions
- Marinate the chicken: Place chicken pieces with skin on in a plastic bag and pour in the buttermilk. Remove excess air and seal the bag. Massage the chicken with the buttermilk to coat evenly. Refrigerate for at least 30 minutes or up to several hours to tenderize and infuse flavor.
- Prepare oven and breading mixture: Preheat the oven to 425°F (220°C). In a medium bowl, whisk together the flour, Panko breadcrumbs, baking powder, white pepper, celery salt, Italian seasoning, salt, garlic powder, black pepper, dried mustard, paprika, ground ginger, turmeric, and cayenne pepper until well combined. Set aside.
- Heat baking dish and coat chicken: Place a 13x9-inch baking dish in the preheating oven to heat for at least 15 minutes. Meanwhile, remove chicken from buttermilk, shaking off excess. Dredge each piece thoroughly in the seasoned flour mixture using one hand to coat all sides evenly.
- Arrange chicken in baking dish: Remove the hot baking dish from the oven. Drizzle melted butter evenly in the dish. Arrange the coated chicken pieces skin side down on top of the melted butter, making sure to leave space between pieces for even cooking and crisping.
- Bake and finish: Bake the chicken uncovered for 12 minutes. Carefully turn each piece over and bake for another 12 minutes or until the internal temperature reaches 165°F (74°C) and the skin is crisp and golden. Remove from oven, let rest for 5 minutes, then serve hot.
Notes
- Use bone-in, skin-on chicken pieces for best texture and flavor.
- Heating the baking dish ensures a quick sizzle when the chicken hits the butter, helping to crisp the coating.
- Dredge chicken pieces one at a time to ensure even coating and prevent clumping.
- Cooking time may vary depending on the size of chicken pieces—use a meat thermometer for accurate doneness.
- Leftovers can be refrigerated for up to 3 days and reheated in an oven to retain crispness.
Find it online: https://miracooking.com/oven-fried-chicken-kfc-copycat-recipe/
