Ingredients
- 4 bone-in, skin-on chicken thighs (or drumsticks)
- 1 cup buttermilk
- 1 egg
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese (optional, for extra crisp)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional for heat)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil or melted butter (for drizzling)
Instructions
1️⃣ Marinate the chicken:
- In a bowl, whisk buttermilk and egg together.
- Add chicken pieces and let marinate for 1-2 hours (overnight for extra flavor!).
2️⃣ Prepare the coating:
- In a separate bowl, combine flour, panko breadcrumbs, Parmesan, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
3️⃣ Coat the chicken:
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper and place a wire rack on top (helps with crispiness!).
- Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere.
4️⃣ Bake it crispy:
- Place coated chicken on the rack. Lightly drizzle with olive oil or melted butter.
- Bake for 35-45 minutes until golden brown and crispy, and the internal temp reaches 165°F (75°C).
5️⃣ Serve and enjoy:
- Let rest for 5 minutes. Serve with your favorite dipping sauce — ranch, honey mustard, or BBQ!
Would you like me to add a sauce suggestion or a crunchy side idea too? This one’s got that fried-chicken crunch without the oil mess! 🔥🍽️✨