Make chicken like the Colonel with this Oven Fried Chicken recipe! The chicken is baked in the oven, but comes out crispy and juicy like fried chicken.
I wish I could take credit for this oven fried chicken recipe because it is DELICIOUS! I found this recipe on Pinterest and followed it to this blog. I made a couple adjustments, but not many. This is a great one if you want that good KFC flavor without having to go to KFC. Yummmm! I already can’t wait to make this again. If you want your chicken to be more on the crispy side, feel free to experiment by double-coating the chicken or adding a handful or two of panko bread crumbs to the seasoning mix.
INGREDIENTS
- 2-3 chicken breast halves cut into strips or large pieces
- 2 c. buttermilk
- 1 Tbsp. + 1/2 tsp. Morton's Season All Seasoning Salt or your favorite seasoning salt
- 3/4 tsp pepper
- 1 c. Flour
- 1 Tbsp. Paprika
- 1/2 c. butter 1 stick
INSTRUCTIONS
- Place chicken strips in a large Ziploc bag and cover with buttermilk. Seal bag tightly (squeezing out all the air) and allow chicken to soak for at LEAST an hour (several hours is best).
- In a shallow bowl or pie pan, combine seasoning salt, pepper, flour, and paprika. Set aside.
- Preheat oven to 400 degrees.
- Spray the bottom of a 9x13 pan with cooking spray then cut up the butter into pieces and place around the bottom of the pan (doing it this way keeps the chicken from sticking as bad).
- Place the pan in the oven for about 8-10 minutes until the butter is melted and HOT.
- Remove from oven and spread melted butter around the bottom of the pan.
- Shake excess buttermilk off of chicken and completely coat each piece with the seasoning mix.
- Carefully place each piece of chicken in the pan.
- Cook for 15 min. Turn each piece of chicken and continue cooking for 15-20 more minutes, or until cooked through.
Tried this recipe?Mention @favoritefamilyrecipes or tag #favoritefamilyrecipes!
Jackie says
August 19, 2012 at 11:14 amHio
I was wondering if I could do this recipe with whole pieces of legs and thighs. Also, how do you double-coat the chicken.
Emily says
August 29, 2012 at 1:07 pmSorry Jackie! I didn’t realize that we didn’t get back to you on this, you could definitely use legs and thighs. As far as double coating, you coat the chicken in the crumbs, then re-dip it in the buttermilk and coat it in the crumbs again.
Penny says
August 20, 2012 at 12:00 amWhat can I use to substitute the buttermilk?
Emily says
August 20, 2012 at 6:44 amThe answer to that is actually in our substitutions page here.
Erica says
August 24, 2012 at 8:20 amLooks great. I have been wanting KFC lately. I will have to give this a try.
Miss Fiesta says
September 10, 2012 at 6:15 pmThis recipe was so-so. I let my chicken breast chunks soak in buttermilk for 6 hours. The chicken flavor was ok but not KFC flavor quality. Also, after I coated the chicken and baked on a high temperature 15 mins one side then 7 mins the other side, to my surprise the coating slid off! Some pieces remained in tact, others did not fare as well. I worked hard in making this recipe with accompanying made from scratch side dishes and wanted my chicken to look just like the above photo. In the end, it was average. I think the key is don’t bake but fry that chicken! Doing research to perfect for next time. Thanks!
Morena says
January 19, 2013 at 4:14 pmI just tried this recipe on chicken nuggets as well as Mexican gulf shrimp. The chicken nuggets taste very similar to KFC. The shrimp has an Asian seasoning flavor and tastes really good covered in sweet/sour sauce. I am serving both chicken and shrimp with rice. It tastes like I bought it from an exclusive restaurant.
Sarah says
June 7, 2013 at 12:13 pmLooks yummy! At what temperature do you cook the chicken? It’s not indicated in the recipe. Thanks!
Sarah says
June 7, 2013 at 12:14 pmOooooops! Just found it!! Sorry. Baby brain! 🙂
Erica says
June 7, 2013 at 6:30 pmNo worries! I have been there! 🙂
jan=mie says
June 20, 2013 at 4:06 pmI made this to the tee, and mine did not look anything like the pic
Erica says
June 20, 2013 at 7:30 pmOh no! I am hoping yours turned out looking better 🙂 Hopefully you liked the taste?
Andrew Newey says
July 3, 2013 at 11:42 pmAwesome recipe. Being a health freak, I cook it in the oven instead of frying in butter and it’s still awesome 🙂
Tash says
February 15, 2014 at 3:53 pmCan u fry it with this recipe?
Nantara says
March 1, 2014 at 2:53 pmI just made these with 2 lbs of chicken tenders. The flavor was good, but I was left with too much flour. 1/2 cup should be enough. And the butter is wayyyyyyyyyyyyyyyyyy too much. The coating got soggy from too much butter!!! I would recommend maybe 1/3 or 1/4 of the amount suggested.
Cyndi says
May 7, 2014 at 6:23 amI agree, although it was tasty, everyone loved it, it did not resemble fried chicken, at all.
The coating was way too soft and some pieces had no coating left, just seasoning.