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Homemade Crispy Oven-Baked Chicken (KFC-Style)

Crave that iconic fried-chicken crunch without deep-frying? This easy oven-baked method delivers a crispy, golden crust and juicy meat using a buttermilk marinade and a seasoned flour–cornstarch coating.
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Prep Time 20 minutes
Cook Time 50 minutes
marinating time (minimum; overnight best) 2 hours
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 pieces bone-in chicken (drumsticks, thighs, or breasts) mix of drumsticks and thighs recommended
  • 2 cups buttermilk for marinating
  • 1 tablespoon hot sauce optional
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper optional, to taste
  • kosher salt and black pepper to taste
  • cooking spray or neutral oil for greasing rack and spraying chicken

Equipment

  • Large bowl
  • baking sheet
  • Aluminum foil
  • Wire rack
  • Shallow dish (for dredging)
  • Whisk
  • Cooking spray or brush for oil
  • Meat Thermometer

Method
 

  1. Marinate the chicken: In a large bowl, whisk buttermilk with hot sauce (if using). Add chicken pieces and coat well. Cover and refrigerate for at least 2 hours (8–12 hours for best flavor and tenderness).
  2. Preheat & prepare pan: Heat oven to 400°F (200°C). Line a baking sheet with foil, set a wire rack on top, and lightly grease the rack with cooking spray or oil.
  3. Make seasoned coating: In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, oregano, thyme, cayenne (optional), salt, and black pepper. Mix thoroughly to distribute spices evenly.
  4. Coat: Working piece by piece, lift chicken from buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing to adhere. Place coated chicken on the prepared rack and let rest 10 minutes to help the coating set.
  5. Bake: Generously spray the coated chicken with cooking oil. Bake 45–55 minutes, flipping halfway, until golden and crispy and the thickest part reaches 165°F (74°C).
  6. Rest & serve: Let chicken rest on the rack 5 minutes for juices to redistribute and the crust to set. Serve hot with your favorite sides and dipping sauces.

Notes

Substitutions & additions: Boneless cuts cook faster—start checking at 20–30 minutes for breasts and sooner for tenders. For gluten-free, use a quality 1:1 gluten-free flour blend. Adjust heat with cayenne or add chili powder. Fresh herbs can be mixed into the coating (they may brown faster).
Tips for success: Don't skip the buttermilk; drain excess marinade before dredging; press coating on firmly; use a wire rack for airflow; spray generously with oil; avoid crowding; always verify 165°F (74°C) internal temp.
Storage & reheating: Refrigerate leftovers up to 3–4 days in an airtight container. Reheat on a rack at 350°F (175°C) for 10–15 minutes to re-crisp.