Ingredients
4 chicken thighs and 4 drumsticks (or use boneless chicken breasts or thighs if preferred)
1 cup buttermilk (or regular milk with 1 tablespoon vinegar/lemon juice)
1 teaspoon hot sauce (optional, for extra flavor)
1 cup all-purpose flour
1 cup breadcrumbs (panko for extra crunch)
1/2 cup grated Parmesan cheese (optional, for added flavor)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt
1/2 teaspoon black pepper
Cooking spray or olive oil
Instructions
Step 1: Marinate the Chicken
In a large bowl, combine the buttermilk and hot sauce (if using).
Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for 1–2 hours or overnight for best results.
Step 2: Prepare the Coating
In a shallow dish, combine flour, breadcrumbs, Parmesan cheese (if using), garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix well.
Step 3: Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or a wire rack. If using a rack, spray it lightly with cooking spray to prevent sticking.
Step 4: Coat the Chicken
Remove the chicken from the buttermilk marinade, letting any excess drip off.
Dredge each piece in the flour mixture, pressing lightly to ensure the coating adheres.
Place the coated chicken on the prepared baking sheet or wire rack.
Step 5: Bake the Chicken
Lightly spray the coated chicken with cooking spray or drizzle with a small amount of olive oil. This helps achieve a golden, crispy crust.
Bake in the preheated oven for 35–45 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown.
Step 6: Serve
Remove from the oven and let the chicken rest for 5 minutes before serving.
Serve with your favorite sides, like mashed potatoes, coleslaw, or a fresh salad.