recipe: oven baked fried chicken

i’m always on the look out to replicate dishes that i can enjoy for my little one due to her food allergies. one of my regular cravings is fried chicken. so why not try a recipe that claims to copycat KFC’s blend?i did have to modify the blend due to my little one’s allergies (garlic, mustard, cayenne) so i threw in some substitutes. in addition, i didn’t have buttermilk so i used the yogurt substitute. future note, i would try the milk + lemon juice or vinegar because the yogurt substitute was a bit thick.

the result of my first try? well, the flavor was good but the crispiness was lacking. the chicken legs i got were large (i did try to look for smaller ones but there weren’t any at the store that day) so it took a long time to cook. then with the thickness of the yogurt, it made some of the coating fall off before eating. all in all, a fun first try. i do plan to try it again cuz i liked how it tasted!


  • 1 lb chicken legs ~size of legs will increase cooking time
  • 1 cup buttermilk*
  • 1 cup flour (gluten free)
  • 1 cup breadcrumbs** (gluten free vegan)
  • 4 tbsp butter melted


  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp parsley
  • 1 tsp rosemary (minced)
  • 1 tsp thyme (minced)
  • 1 tsp turmeric
  • ½ tsp ground onion
  • ½ tsp ground coriander
  • 1 Tbsp sea salt
  • 1 tsp black pepper
  • alternative spices
     1 tbsp celery salt
    1 tsp ground ginger
    1 tsp black pepper
    1 tsp white pepper
    1 tsp garlic powder
    1 tsp dried mustard
    1/4 tsp cayenne


  • place the chicken legs in a plastic bag or sealed container and pour the buttermilk* in to coat. 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, breadcrumb, baking powder and herbs and spices. set aside.
  • place a baking dish in the oven to get hot for at least 15 minutes. While pan is heating up remove the chicken from the buttermilk, shaking off excess, and dredge in the seasoned flour mixture, coating on all sides with one hand.
  • add the melted butter to the heated baking dish and arrange the chicken pieces on top with plenty of room on each side so they “fry” not “steam”.
  • bake for 12 minutes, uncovered. turn the chicken pieces over and bake another 12 minutes. repeat as needed until the chicken is cooked (you may want to check inside near bone.
  • remove from oven and allow to rest 5 minutes and then serve.

*tip: Buttermilk substitute

the role of buttermilk in almost any baking recipe is to add tenderness and lighten the batter. if you don’t have buttermilk, you can substitute with:

  • 1 cup milk (whole, 2% or heavy cream) + 1 tablespoon lemon juice or vinegar
  • ¾ cup yogurt + 1/4 cup water

** tip: Breadcrumb substitute

recipes usually call for Panko which is pre-made breadcrumbs. but if you need to use a specific kind bread, i.e. gluten free vegan bread, like i do, -or- you just don’t want to spend the money for pre-made breadcrumbs, then all you do is:

  • toast the bread
  • put in an airtight bag
  • mash with a meat cleaver to crubs


resource – original recipe from Kevin is Cooking: My Oven Fried Chicken (KFC copycat)

resource – buttermilk substitute from The Kitchn: How to Make Buttermilk from Plain Milk with Lemon Juice or Vinegar

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