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.
***Nutrition info should be lower than noted as this currently represents using all ingredients, BUT not all fat from chicken and butter is eaten as it renders and butter "frys" chicken and remains on bottom of baking pan.
I use all parts of a chicken fryer (breasts, wings, thighs and legs). The photos show 6 chicken drumsticks only.
Avoid glass bakeware as oven temperature and adding of liquid (melted butter) is not something advised per most manufacturers instruction on care.
When dredging I keep one hand for the wet part and the other for the dry part. This avoids getting clumpy fingers on both hands.
If using boneless chicken breasts bake/fry 10 minutes per side instead of 12.
<p>This recipe for Oven Fried Chicken (KFC Copycat) was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/my-oven-fried-chicken-kfc-copycat/ </p>