Oven Fried Chicken (KFC Copycat)
User Reviews
5
Oven Fried Chicken (KFC Copycat)
Description
Oven Fried Chicken (KFC Copycat) starts with marinating chicken parts in buttermilk to tenderize and help the coating adhere. The chicken is dredged in a flour and panko mixture seasoned with white pepper, celery salt, Italian seasoning, garlic powder, and other spices including turmeric and cayenne for color and a mild kick.
Preheating a baking dish and adding melted butter allows the chicken to 'fry' in the oven, creating a crispy, golden crust on the outside while keeping the meat juicy. The cooking time is about 24 minutes total, flipping halfway to ensure even crispness. This method uses all parts of the chicken and yields a texture similar to fried chicken without deep frying.
This recipe requires managing heat levels in the oven and making sure the pieces are spaced to prevent steaming. It works well served as a main dish complemented by typical fried chicken sides.
Ingredients
- 4-5 lbs chicken (See Note 1)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 4 tbsp butter melted
Seasoning Blend
- 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
Instructions
- Place the chicken parts with the skin on in a plastic bag and pour the buttermilk in to coat. Squeeze the air out of the bag and seal. Massage the chicken and buttermilk with your hands to coat evenly and allow to marinate in the refrigerator for 30 minutes minimum up to several hours.
- Preheat your oven to 425°F. In a medium sized bowl using a whisk, mix together the flour, Panko, baking powder and 11 herbs and spices. Set aside.
- Place a 13x9” baking dish in the oven to get hot for at least 15 minutes (See Note 2). While pan is heating up remove the chicken from the buttermilk, shaking off excess, and dredge in the seasoned flour mixture (See Note 3), coating on all sides with one hand.
- Drizzle the melted butter in the heated baking dish and arrange the chicken pieces skin side down on top of butter (with plenty of room on each side so they “fry” not "steam").
- Bake for 12 minutes, uncovered. Carefully turn the chicken pieces over and bake another 12 minutes or until internal temperature reads 165°F depending on the size of your chicken. (See Note 4) Remove from oven and allow to rest 5 minutes and then serve.
Notes
- Nutrition estimates exclude fat rendered during baking that remains in the pan and is not consumed, so true intake is lower.
- Use all parts of a fryer chicken, including breasts, wings, thighs, and legs; photos show drumsticks as an example.
- Avoid glass bakeware due to oven temperature and liquid added, which can cause damage per manufacturer instructions.
- When dredging, keep one hand dry and the other wet to prevent clumping in the coating.
- For boneless chicken breasts, reduce baking time to approximately 10 minutes per side.
- Preheat baking dish thoroughly and arrange chicken with space to promote crisping over steaming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 868 kcal
% Daily Value*
| Calories | 868kcal | 43% |
| Carbohydrates | 27g | 9% |
| Protein | 61g | 122% |
| Fat | 55g | 85% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 251mg | 84% |
| Sodium | 784mg | 33% |
| Potassium | 724mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 945IU | 19% |
| Vitamin C | 5mg | 6% |
| Calcium | 134mg | 13% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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