Oven Fried Chicken Recipe (KFC Copycat)

There’s something a little magical about fried chicken. Crunchy, golden, well-seasoned bites with juicy meat inside — it’s comfort food in every sense. But let’s be honest, dealing with a fryer and splattering oil isn’t exactly fun. That’s why the oven fried version feels like a total win. Same crunch, way less hassle.

This KFC copycat delivers all the nostalgia, the signature crispy coating, those layers of herbs and spices — without a single dunk in hot grease. It bakes up beautifully, and with the right tricks, no one at your table will believe it came straight from the oven.

When Should You Serve Oven Fried Chicken?

This dish deserves to be more than just a random Tuesday dinner. It’s the kind of meal that shines at backyard gatherings, weekend family spreads, or even game nights where finger food rules the table. Guests love it because it feels like indulgence without being as heavy as deep-fried.

It also pairs beautifully with picnic classics, from creamy potato salads to coleslaw. You can even serve it as a surprise star at small dinner parties — especially when you plate it up with fresh herbs or set it alongside buttery biscuits and gravy.

Ingredients Needed for the Recipe

• 4–5 lbs chicken (mix of drumsticks, thighs, wings, or breasts, skin on)
• 1 cup buttermilk – tenderizes the meat and helps breading stick
• 1 cup all-purpose flour – base of the coating
• 1 cup panko breadcrumbs – for extra crunch
• 4 tbsp melted butter – creates crisp edges

Seasoning Blend (the secret KFC-style magic):

• 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

Ingredient Substitutions You Might Try

No buttermilk? Stir a spoonful of vinegar or lemon juice into regular milk — instant stand-in. If panko isn’t handy, crush cornflakes or even plain crackers for that same crunchy finish. Boneless chicken? Works fine, just shorten the cooking time.

If heat isn’t your thing, skip the cayenne. For smoky warmth instead, try a pinch of smoked paprika. This recipe is flexible enough to play with — make it your own seasoning signature.

How to make Oven Fried Chicken (KFC Copycat)?

Step 1: Marinate the Chicken

Place chicken in a sturdy bag or bowl and coat with buttermilk. Massage gently so every piece drinks up the buttermilk. Let it rest in the fridge for at least 30 minutes, though a few hours deepens flavor beautifully.

Step 2: Prepare the Coating

While the chicken chills, whisk flour, panko, baking powder, and that special seasoning mix. The blend is where the KFC-copycat magic shines — fragrant, peppery, savory, warm, and just a little bit bold.

Step 3: Heat Your Baking Dish

Slide an empty 13×9 pan into a hot oven preheating at 425°F. Letting it heat builds the frying effect, so your chicken sears rather than steams. Don’t skip this — it’s one of those tiny details that makes all the difference.

Step 4: Dredge the Chicken

One by one, remove pieces from the buttermilk and shake gently to remove excess. Dredge in the dry mix with a light hand, making sure every nook and curve gets coated. Shake off extra flour to avoid clumps.

Step 5: Butter + Bake

Drizzle melted butter into your hot pan — it sizzles immediately. Place chicken skin side down, leaving space between pieces. This ensures crispy sides instead of soggy spots. Bake 12 minutes, flip carefully, then bake 12 minutes more.

Step 6: Check Temperature

Internal temp should reach 165°F. If you’re working with larger cuts, give them a few extra minutes but don’t crank the heat higher. The coating needs even time to crisp without burning.

Step 7: Rest + Serve

Pull chicken out and let it sit for at least 5 minutes. Resting locks the juices in — bite too early and you’ll lose that goodness. Serve warm, golden, and irresistibly crisp.

Best Sides to Pair With Oven Fried Chicken

If we’re talking KFC vibes, then mashed potatoes with gravy and warm biscuits can’t be far behind. But don’t stop there — coleslaw, mac and cheese, or even classic corn on the cob match perfectly here.

Prefer lighter sides? A crisp garden salad or tangy cucumber salad balances the richness beautifully. And for a playful twist, honey butter cornbread or spicy roasted potatoes add a cozy finish.

Tips

Don’t overcrowd your pan. Space is everything — it allows hot air to circulate, making chicken crisp all over. Too close together, and it steams instead of “fries.”

Keep your oven honest — if it runs cool, this recipe underperforms. A thermometer is your best friend here. Stick to 425°F consistently for that signature crunch.

When dredging: designate “wet” and “dry” hands. One hand only for buttermilk, the other only for flour mix. Trust me, it makes the process way less messy — no dough ball fingers.

Resting at the end may feel like torture, but resist the urge. Those cool-down minutes make the difference between juicy bites and disappointed looks at the table.

How to Store and Reheat Like a Pro

Leftovers? Lucky you. Store cooled chicken in an airtight box in the fridge for 3–4 days. For longer keeping, flash freeze pieces on a tray, then slide them into freezer bags. They hold perfectly for about 3 months.

Reheating’s the trick. Skip the microwave unless you like soggy skins. Instead, warm your oven to 350°F, and reheat in a single layer for 15–20 minutes. The oven revives crispiness beautifully, so it still feels freshly baked.

Frozen? Let them bake a little longer, around 30 minutes. And if you’re feeling extra, drizzle fresh butter before reheating to bring that golden shine back to life.

Print Recipe

Oven Fried Chicken Recipe (KFC Copycat)

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dinner Recipe Keys: C copycat C crispy F family dinner H Healthy

Difficulty: medium Prep Time 30 mins Cook Time 24 mins Rest Time 5 mins Total Time 59 mins

Cooking Temp: 425  F Servings: 6 Estimated Cost: $ 15 Calories: 380

Best Season: all year

Description

Enjoy crispy, golden oven-fried chicken that tastes just like your favorite KFC recipe—but made right at home with less oil and no deep frying! This easy copycat version uses a secret blend of 11 herbs and spices, a buttermilk marinade, and a smart oven technique to deliver juicy meat inside and an irresistibly crunchy crust outside. Perfect for family dinners, meal prep, or weekend comfort food.

Ingredients

Servings

• 4-5 lbs chicken (bone-in, skin-on pieces (breast, thighs, drumsticks, wings))
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs (for extra crunch)
• 4 tbsp butter (melted)

Seasoning Blend (11 Herbs & Spices)

• 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 (adds crispiness)
• ¹⁄₄ tsp turmeric
• ¹⁄₄ tsp cayenne pepper (adjust for heat preference)

Instructions

1. Marinate the Chicken

   Place chicken pieces in a large zip-top bag. Pour in buttermilk, seal the bag, and massage to coat evenly. Refrigerate for at least 30 minutes or up to 12 hours for best results.
   Longer marination = more tender and flavorful chicken.

2. Preheat Oven & Pan

   Preheat oven to 425°F. Place a 13x9-inch metal baking dish in the oven to heat for at least 15 minutes.
   A hot pan helps create a crispy crust.

3. Mix the Breading

   In a bowl, whisk together flour, panko breadcrumbs, baking powder, and all seasoning blend ingredients until well combined.
   Use one hand for wet, one for dry to avoid clumping.

4. Dredge the Chicken

   Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing to adhere on all sides.
   Do not double-dip for best oven results.

5. Arrange on Hot Pan

   Carefully remove the hot baking dish from the oven. Drizzle with melted butter. Place chicken pieces skin-side down, leaving space between them.
   Avoid overcrowding to ensure even crisping.

6. Bake Until Crispy

   Bake uncovered for 12 minutes. Flip chicken, then bake another 12–18 minutes, or until golden brown and internal temperature reaches 165°F.
   Larger pieces may need extra time.

7. Rest and Serve

   Remove from oven and let rest for 5 minutes before serving to lock in juices.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 7g35%

Trans Fat 0.5g

Cholesterol 135mg45%

Sodium 620mg26%

Potassium 390mg12%

Total Carbohydrate 24g8%

Dietary Fiber 1g4%

Sugars 2g

Protein 32g64%

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Calcium 50 mg

Iron 2.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For boneless chicken: Reduce cook time to 10 minutes per side.
• No buttermilk? Make a substitute with 1 cup milk + 1 tbsp lemon juice or vinegar, let sit 5 mins.
• Extra crispy tip: Lightly spray chicken with cooking oil before baking.
• Avoid glass pans: Use metal baking dishes to prevent thermal shock.
• Serving ideas: Pair with Mashed Potatoes, Brown Gravy, Biscuits, or a fresh Caesar Salad.
• Storage: Keeps in the fridge 3–4 days. Reheat in oven at 350°F for best crispiness.
• Freezing: Flash freeze on a tray, then store in a bag for up to 4 months. Reheat from frozen at 350°F for 30–40 minutes.

Keywords: oven fried chicken, KFC copycat, baked fried chicken, crispy chicken recipe, homemade fried chicken, 11 herbs and spices chicken