Buttermilk Panko-Crusted Oven Fried Chicken Recipe #377556
This is the best oven fried chicken I've ever made, hands down. The buttermilk marinade makes for deliciously juicy chicken and the panko comes out crispy every time. Prep time doesn't include marinating time.
by SilverOpera
40 min | 10 min prep
SERVES 3 , 6 pieces
- 6 skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon dried thyme (less if ground)
- 1/4 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1 1/2 cups panko
- 2 eggs, beaten
- 1 tablespoon all-purpose seasoning (with salt)
- pepper
- Marinate chicken in buttermilk, thyme, cayenne, and garlic powder for 4 hours or overnight.
- Preheat the oven to 400 degrees.
- Mix the panko crumbs with the all-purpose seasoning. Panko bread crumbs really make this chicken, so don't substitute if possible.
- Without rinsing the chicken, dredge in beaten egg, then bread crumb mixture.
- Place breaded chicken on a foil-lined baking sheet.
- Spray chicken with a little non-stick spray.
- Bake for 25-30 minutes, until coating is crispy and juices run clear.
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5 stars