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Arrange and oil the chicken: Place the coated chicken on the prepared rack. Lightly brush or drizzle each piece with vegetable oil or melted butter to promote crispiness.
Bake: Place the tray in the preheated oven and bake for 40–45 minutes, flipping the chicken halfway through. The coating should be golden brown and crispy, and the internal temperature should reach 165°F (75°C).
Serve: Let the chicken rest for 5 minutes before serving to lock in the juices. Serve hot with your favorite sides like mashed potatoes, coleslaw, or roasted vegetables.
Tips & Variations
Extra Crispy: Double-dip the chicken by dipping it again in buttermilk and flour for an extra thick crust.
Buttermilk Substitute: Mix 1 cup of milk with 1 tbsp of lemon juice or white vinegar and let sit for 10 minutes.
Spicy Version: Add 1 tsp of chili powder or increase cayenne for a hotter flavor.
Boneless Option: Use boneless chicken tenders and reduce the baking time by 10 minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooled pieces for up to 2 months. Reheat in the oven at 375°F (190°C) for 15–20 minutes for best texture.
Time & Yield
Prep Time: 15 minutes
Marinate Time: 1 hour (or overnight)
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes (excluding overnight marination)
Servings: 4–6 pieces
Tools Used
Large mixing bowl
Zip-top bag or container for marinating
Baking tray with wire rack
Parchment paper or foil
Basting brush or spoon
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Final Thoughts
This homemade KFC-style chicken made in the oven proves that you don’t need a deep fryer to achieve mouthwatering crunch and flavor. It’s perfect for busy weeknights or a weekend comfort meal. With minimal ingredients and easy steps, it’s a winning recipe for families, food lovers, and anyone craving crispy chicken without the grease. For more recipes that combine comfort and convenience,
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