# What You Need:
→ Chicken
01 - 8 bone-in, skin-on chicken pieces (legs, thighs, or breasts, approximately 3 lbs)
→ 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
# Directions:
01 - In a large bowl, thoroughly whisk together buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and optional cayenne pepper. Submerge chicken pieces, turning to ensure even coating. Cover and refrigerate for a minimum of 1 hour, preferably overnight for optimal tenderness.
02 - Set oven to 425°F. Line a baking sheet with parchment paper or foil, then position a wire rack atop. Lightly grease the rack to prevent sticking.
03 - Combine all-purpose flour, panko breadcrumbs, salt, smoked paprika, baking powder, black pepper, dried thyme, and dried oregano in a shallow dish, blending evenly.
04 - Lift chicken pieces from marinade, allowing excess to drip off. Coat each piece in the flour mixture, pressing gently for full coverage; shake off any loose coating.
05 - Space chicken evenly on prepared rack. Lightly drizzle or spray tops with vegetable oil or melted butter for effective crisping.
06 - Transfer to oven and bake 35–45 minutes, until chicken achieves a golden brown, crispy exterior and reaches an internal temperature of 165°F. For enhanced crunch, broil during the final 1–2 minutes if desired.
07 - Allow chicken to rest for 5 minutes post-baking before serving.
