# What You'll Need:
→ Chicken
01 - 8 pieces bone-in, skin-on chicken (legs, thighs, or breasts), approximately 2.65 pounds
→ Marinade
02 - 1 cup buttermilk or dairy-free milk plus 1 tablespoon lemon juice
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon paprika
→ Coating
06 - 1 1/4 cups all-purpose flour
07 - 1/2 cup panko breadcrumbs
08 - 1 teaspoon paprika
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon cayenne pepper (optional)
→ For Baking
15 - 2 tablespoons vegetable oil for drizzling or spraying
# How to Make It:
01 - Combine buttermilk, salt, black pepper, and paprika in a large bowl. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes or up to overnight for enhanced flavor.
02 - Heat the oven to 425°F. Line a baking sheet with parchment paper or foil, then position a wire rack on top. Lightly grease the rack with vegetable oil or nonstick spray to prevent sticking.
03 - In a shallow dish, combine all-purpose flour, panko, paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and optional cayenne pepper, ensuring uniform distribution.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece in the coating mixture, pressing lightly to adhere. Shake off any surplus coating.
05 - Place chicken pieces spaced evenly on the prepared wire rack. Lightly drizzle or spray the tops with vegetable oil to promote a crisp exterior.
06 - Bake the chicken for 35 to 40 minutes, turning the pan halfway through to ensure even browning. Confirm doneness by an internal temperature of 165°F.
07 - Remove chicken from the oven and allow it to rest for 5 minutes to retain juices before serving.
