When it comes to comfort food, few dishes rival the beloved crispy fried chicken. But what if you could enjoy that same crunch without the guilt? This Oven Baked KFC Chicken recipe brings the magic of takeout to your home kitchen—with a healthy twist. The combination of succulent chicken marinated in tangy buttermilk and a crunchy breadcrumb coating makes for a meal that’s not only delectable but also simple to prepare. It’s ideal for cozy family dinners or weekday meals where you want that classic flavor without the fuss of frying.
Reasons to try it
This recipe stands out for a multitude of reasons. First and foremost, it’s a healthier version of a fast-food favorite, utilizing baked rather than fried chicken. That means you can indulge in this crispy delight without straying too far from your wellness goals. Moreover, it’s easy to prepare, making it perfect for those busy weeknights when you want a hearty meal with minimal effort. The best part? Kids love it! So, it’s a win-win for family mealtime.
"I’ve made this Oven Baked KFC Chicken at least three times this month! It reminded me of my favorite takeout but without the greasy guilt. My kids absolutely devoured it!" — Sarah, Home Cook
Step-by-step overview
Let’s break down how this Oven Baked KFC Chicken comes together for a stress-free cooking experience. The process involves marinating the chicken for maximum flavor and tenderness, preparing a crunchy, spiced breadcrumb coating, and finally, baking it to crispy perfection. With just a bit of planning, you’ll have a dinner that delights and satisfies.
What you’ll need
To whip up this delicious Oven Baked KFC Chicken, gather the following ingredients:
- 8 chicken pieces (drumsticks or bone-in thighs)
- 1 cup buttermilk
- Spray oil
- 8 slices of low-calorie wholemeal bread (for breadcrumbs)
- 2 eggs, beaten
- 1 teaspoon salt
- 1 teaspoon oregano
- 2 teaspoons garlic salt
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon ground ginger
- 1 teaspoon basil
- 1 teaspoon celery seed
- 1 teaspoon black pepper
- 1 teaspoon mustard powder
- 3 teaspoons paprika
Note: Feel free to swap out the chicken cuts for your preferred pieces or use dairy-free milk alternatives if you’re avoiding buttermilk.
