Ingredients:

  • 8 bone-in chicken pieces (about 2–2.5 lb / 900–1,150 g total) — mix of drumsticks and thighs
  • 1 cup buttermilk (240 ml) or 1 cup (240 ml) whole milk + 1 tbsp (15 ml) lemon juice or white vinegar, rested 5 minutes
  • 1 tsp kosher salt (5 g) and 1/2 tsp freshly ground black pepper (1 g) — add into marinade
  • 1 tsp hot sauce (optional, 5 ml) or 1 tsp smoked paprika for extra flavor
  • 1 1/2 cups all-purpose flour (180 g)
  • 1 cup panko breadcrumbs (90 g)
  • 1 tbsp cornstarch (8 g)
  • 2 tsp kosher salt (10 g)
  • 1 tsp smoked paprika (2 g)
  • 1 tsp garlic powder (2 g)
  • 1 tsp onion powder (2 g)
  • 1/2–1 tsp cayenne pepper (1–2 g) — optional
  • 1/2 tsp freshly ground black pepper (1 g)
  • 2–3 tbsp neutral oil (30–45 ml) — for brushing or light drizzling/spritzing
  • Nonstick cooking spray or oil in a spritzer (optional)
  • Lemon wedges (optional)
  • Fresh herbs (parsley or thyme) for garnish (optional)

Instructions:

  1. Marinate the chicken: combine buttermilk, salt, pepper, and optional hot sauce in a bowl or resealable bag, submerge chicken pieces, refrigerate at least 1 hour (ideally 4–8 hours or overnight).
  2. Preheat and prepare: preheat oven to 425°F (220°C) — if using convection, set to 400°F (200°C). Position rack in middle, line a rimmed sheet pan with foil or parchment, place an oiled wire rack on the pan.
  3. Make the coating: in a shallow dish whisk together flour, cornstarch, salt, smoked paprika, garlic powder, onion powder, cayenne, and black pepper. Place panko in a separate dish (optionally mix with extra paprika).
  4. Dredge the chicken: remove chicken from marinade letting excess drip off and pat lightly if very wet. Dredge each piece in seasoned flour, shake off excess, dip briefly back into buttermilk or an egg wash, then press into panko to coat completely. Arrange coated pieces on the wire rack spaced 1 inch (2–3 cm) apart.
  5. Oil and bake: lightly brush or spray each piece with oil. Bake at 425°F (220°C) for 20 minutes, rotate pan, then continue baking until crust is golden-brown and internal temperature reaches 165°F (74°C) in the thickest part (about 15–25 more minutes depending on piece size).
  6. Rest and serve: let chicken rest 5–10 minutes on the rack to set the crust and redistribute juices. Garnish with lemon wedges and fresh herbs if desired and serve warm.