Ingredients:

  • 2 ½ lbs mixed chicken pieces (thighs and drumsticks, bone-in, skin removed)
  • 2 cups (480 ml) Buttermilk
  • 1 Tbsp (15 ml) Hot Sauce (optional)
  • 1 tsp (5 ml) Salt (for brine)
  • ½ tsp (2.5 ml) Black Pepper (for brine)
  • ½ cup (60 g) All-Purpose Flour
  • 1 Tbsp (15 ml) Smoked Paprika
  • 1 Tbsp (15 ml) Garlic Powder
  • 1 tsp (5 ml) Dried Thyme
  • 1 tsp (5 ml) Onion Powder
  • ½ tsp (2.5 ml) Cayenne Pepper (optional)
  • 1 tsp (5 ml) Salt (for flour mix)
  • ½ tsp (2.5 ml) Black Pepper (for flour mix)
  • 2 cups (180 g) Panko Breadcrumbs
  • 2 Tbsp (30 ml) Olive Oil or Neutral Cooking Oil

Instructions:

  1. Trim any excess fat from the chicken pieces. Combine buttermilk, hot sauce, salt, and pepper in a large bag or bowl. Add the chicken, ensuring it is fully submerged. Seal and refrigerate for a minimum of 2 hours, or ideally, 4–8 hours.
  2. Position an oven rack in the upper-middle position and preheat the oven to 425°F (220°C). Place an oven-safe wire rack atop a baking sheet. Lightly spray or brush the rack with oil to prevent sticking.
  3. Prepare the three dredging stations: 1) Remove chicken from the brine and shake off excess liquid (discard remaining brine). 2) Combine all-purpose flour, smoked paprika, garlic powder, thyme, onion powder, cayenne pepper, salt, and black pepper in a shallow dish. 3) Toss the Panko breadcrumbs with the 2 Tbsp of olive oil or neutral oil in a separate shallow dish.
  4. Use the Triple-Layer Coating Technique: Take one piece of marinated chicken and dredge it thoroughly in the Flour Mix (Station Two). Return the floured piece briefly to the reserved liquid to lightly dampen the flour coat (this creates the 'glue'). Transfer immediately to the Panko Crunch (Station Three), pressing the Panko firmly onto the chicken to ensure a thick, even crust. Place coated chicken onto the prepared wire rack. Repeat until all chicken is coated.
  5. Bake for Crispness: Place the baking sheet into the preheated 425°F (220°C) oven. Bake for 20 minutes without touching. After 20 minutes, carefully turn the pieces over using tongs (lightly mist with oil spray if dry). Continue baking for another 20–25 minutes. The chicken is fully cooked when the internal temperature reaches 165°F (74°C).
  6. Rest and Serve: Remove the baking sheet from the oven and let the chicken rest on the rack for 5–10 minutes before serving. This keeps the crust crisp.