# Components:
→ Chicken
01 - 8 bone-in, skin-on chicken pieces (legs, thighs, or breasts, approximately 3 pounds)
→ Marinade
02 - 2 cups buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon cayenne pepper (optional)
→ Coating
09 - 1 2/3 cups all-purpose flour
10 - 1/2 cup panko breadcrumbs
11 - 1 teaspoon salt
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon baking powder
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon dried thyme
16 - 1/2 teaspoon dried oregano
→ For Baking
17 - 2 tablespoons vegetable oil or melted butter for drizzling
# Method Steps:
01 - In a large bowl, whisk together buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper if using. Add chicken pieces and turn to thoroughly coat. Cover and refrigerate to marinate for at least 1 hour, ideally overnight.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and fit with a wire rack. Lightly grease the rack with cooking spray or oil.
03 - In a shallow dish, combine all-purpose flour, panko breadcrumbs, salt, smoked paprika, baking powder, black pepper, dried thyme, and dried oregano, mixing well.
04 - Lift chicken pieces from marinade, letting excess buttermilk drip off. Dredge each piece generously in the flour mixture, pressing to adhere coating. Shake off any excess coating.
05 - Place coated chicken pieces on the prepared rack, leaving space between each. Lightly drizzle or spray the tops with vegetable oil or melted butter.
06 - Bake in the preheated oven for 35 to 45 minutes until golden brown and crispy. Chicken is done when internal temperature reaches 165°F. For extra crispness, broil for 1 to 2 minutes at the end if needed.
07 - Allow chicken to rest for 5 minutes before plating and serving.
