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Oven Fried Chicken (KFC Copycat) Recipe

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4.1 from 9 reviews

This Oven Fried Chicken recipe is a healthier take on the classic fried chicken, replicating the iconic flavors of KFC with a crispy, golden crust baked to perfection in the oven. Marinated in tangy buttermilk and coated in a seasoned flour and Panko breadcrumb mix, this dish delivers juicy, flavorful chicken with a satisfying crunch without the need for deep frying.

Ingredients

Chicken and Marinade

  • 4-5 lbs chicken parts (with skin)
  • 1 cup buttermilk

Coating

  • 1 cup all purpose flour
  • 1 cup Panko breadcrumbs
  • 1/2 tsp baking powder
  • 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
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne pepper

For Baking

  • 4 tbsp butter (melted)

Instructions

  1. Marinate the Chicken: Place the chicken parts with skin into a plastic bag and pour in the buttermilk to coat evenly. Remove excess air and seal the bag. Massage the chicken gently to distribute the marinade over all pieces. Refrigerate for at least 30 minutes or up to several hours to tenderize and add flavor.
  2. Prepare the Coating Mixture: Preheat your oven to 425°F (220°C). In a bowl, whisk together flour, Panko breadcrumbs, baking powder, and all the herbs and spices: white pepper, celery salt, Italian seasoning, salt, garlic powder, black pepper, dried mustard, paprika, ground ginger, turmeric, and cayenne pepper. Set aside.
  3. Heat the Baking Dish: Place a 13×9-inch baking dish in the preheated oven for at least 15 minutes to heat thoroughly, which helps in ‘frying’ the chicken in butter rather than steaming.
  4. Coat the Chicken: Remove the chicken pieces from the buttermilk marinade, shaking off excess liquid. Using one hand, dredge each piece thoroughly in the seasoned flour and breadcrumb mixture, coating all sides evenly.
  5. Arrange and Bake: Carefully remove the hot baking dish from the oven and drizzle the melted butter evenly across the bottom. Place the coated chicken pieces skin side down in the dish, making sure they have space to avoid overcrowding. Bake uncovered for 12 minutes.
  6. Flip and Continue Baking: After 12 minutes, carefully turn each piece over and bake for an additional 12 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
  7. Rest and Serve: Remove the chicken from the oven and allow it to rest for 5 minutes before serving. This lets the juices settle and enhances flavor.

Notes

  • Use bone-in, skin-on chicken parts for best flavor and texture.
  • Heating the baking dish helps achieve a crispy bottom similar to frying.
  • Use one hand for dredging to avoid clumping in the coating mixture.
  • Always check the internal temperature to ensure chicken is safely cooked.

Find it online: https://marthatasty.com/oven-fried-chicken-kfc-copycat-recipe/