Marinate the chicken: Place the chicken drumsticks or thighs in a large bowl or zip-top bag. Pour in the buttermilk, making sure to coat the chicken well. Cover and refrigerate for at least 1 hour, or overnight for a more intense flavor.
Preheat the oven: Preheat the oven to 200°C. Line a baking sheet with parchment paper or aluminum foil and place a wire rack on it. Lightly grease the rack with oil or non-stick spray.
Prepare the flour coating: In a large, shallow bowl, combine the flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper (if using).
Coat the chicken: Remove the marinated chicken pieces from the buttermilk and let the excess liquid drain. Coat each piece in the flour mixture, pressing firmly to create a thick, even coating. Shake off any excess.
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Arrange and oil the chicken: Place the breaded chicken on the prepared grill. Lightly brush each piece with vegetable oil or melted butter to crisp it up.
Cooking: Place the baking sheet in the preheated oven and bake for 40 to 45 minutes, turning the chicken halfway through cooking. The coating should be golden brown and crispy, and the core temperature should reach 75°C.
Serving: Let the chicken rest for 5 minutes before serving to retain its juices. Serve warm with your favorite sides, such as mashed potatoes, coleslaw, or roasted vegetables.
Tips and variations
Extra Crispy: Dip the chicken twice by dipping it again in buttermilk and flour for an extra thick crust.
Buttermilk Substitute: Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let stand for 10 minutes.
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Spicy version: Add 1 teaspoon of chili powder or increase the cayenne pepper for a hotter flavor.
Boneless option: Use boneless chicken breasts and reduce cooking time by 10 minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Store chilled pieces in the freezer for up to 2 months. Reheat in the oven at 190°C for 15 to 20 minutes for optimal texture.
Time and performance
Preparation time: 15 minutes
Marinating time: 1 hour (or overnight)
Cooking time: 45 minutes
Total time: 1 hour 15 minutes (excluding overnight marinating)
Servings: 4 to 6 pieces
Tools used
Large mixing bowl
Zippered bag or container for the marinade
Baking tray with grill
Parchment paper or aluminum foil
Basting brush or spoon
Learn more
Baked eggs with cheese – Tinsuf
Ham and Cheese Rolls – Tinsuf
Creamy No-Bake Cheesecake – Tinsuf
Final thoughts
This homemade KFC-style oven-baked chicken proves you don’t need a deep fryer to get mouthwatering crispness and flavor. It’s perfect for busy weeknights or a comforting weekend meal. With minimal ingredients and easy steps, it’s a winning recipe for families, foodies, and anyone craving crispy chicken without the fat. For more recipes that combine comfort and convenience, discover more ideas at tinsuf.com .
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