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Homemade Oven Baked KFC Chicken

Chatterton Oven Baked KFC Chicken

This Chatterton Oven Baked KFC Chicken recipe will be your family go-to recipe once you make it. Gather the spices, completely cover the chicken in a ziplock bag and bake on a raised rack. Super easy. Super delicious.

Course Main
Cuisine Canadian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Valerie Lugonja via Elyse Chatterton

Ingredients

Ingredients for Chicken:

  • 1 Know-Your-Farmer Organic Free Range Chicken
  • 1 tablespoon olive oil (or more)
  • ½ teaspoon fine salt

Ingredients for Rub:

  • 3 tablespoons flour
  • 3 tablespoons cornmeal
  • 1 teaspoon sea salt (I used Vegeta)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder (½ t in Elyse's recipe)
  • 1 ½ teaspoon paprika (½ t in Elyse's recipe)
  • 1 teaspoon dried oregano leaves (½ t in Elyse's recipe)
  • ¼ teaspoon cayene (Elyse uses ½ t)
  • ½ teaspoon thyme
  • ¼ teaspoon chili flakes (Elyse uses ½ t)

Instructions

Instructions for Preparing the Chicken:

  1. Pat chicken completely dry inside and out (avoid washing regarding salmonella contamination concerns); remove innards and set aside

Instructions for Removing the Legs:

  1. Make a cut in skin between leg and breast; push the leg away from body and leg-joint should pop open
  2. Cut legs away through the joint; repeat on other leg

  3. Cut through middle joint of leg to separate into a thigh and a drumstick

Instructions for Removing Wing Tip, Back Piece and Neck:

  1. Find wing tip joint and cut through it; remove tips and set aside with stock bits

  2. Remove back piece by cutting along each side of back under where leg was, between fine bones

  3. Fold back piece over to expose bone joint and slice through to remove; set aside with soup stock bits

  4. Find base of neck with fingers; use kitchen sheers to cut off neck at base (may take two cuts) and remove aside with soup stock bits

Instructions for Removing Backbone and Separating Breasts:

  1. To remove backbone, use poultry shears to cut along each side of backbone; remove and set aside with soup stock bits

  2. Lay breast side down, bone side up; cut breasts in half through breastbone by holding tip of large knife on board; push back of knife down and cut or slice through breastbone

  3. Determine half way point in one breastbone to divide into 2 equal portions; hold tip of large knife on board, push back of knife down and cut or slice through breast producing 2 equal portions

  4. Repeat with second breast; set aside and note that there are now 8 similar sized pieces of chicken ready to prepare for recipe

Instructions for Coating Chicken Pieces with Rub:

  1. Preheat oven to 425; rub olive oil evenly onto each chicken piece and lightly season each piece with fine salt

  2. Mix all dry rub ingredients together; dredge oiled chicken well to coat

  3. Prepare baking sheet by covering with parchment paper and setting rack on top of sheet to enable chicken pieces to drip onto paper below

Instructions for Baking Oven Fried Chicken:

  1. Place dredged chicken on rack over parchment covered or foil-lined baking sheet; bake for 45 minutes until skin is golden and crisp

  2. Remove from oven and serve immediately

Recipe Notes

Legs
If unsure of where joint is, bend drumstick and thigh to see joint bend
Dredging Chicken
Large Ziplock bag works well to dredge chicken, ensuring all pieces well coated with rub