Categories: Chicken
Ingredients
- 1 cup buttermilk
- 1/2 cup mayo
- 4 sprigs thyme, leaves stripped and chopped
- 1 1/2 tsp paprika
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- Kosher salt
- 2- 3-4 lb chickens, each cut into 8 pieces
- Cooking spray
- 3 1/2 cups panko
- 1/3 cup chopped chives
- Ground pepper
Directions
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Whisk the buttermilk, mayo, half of the thyme, 1 tsp paprika, the onion and garlic powders, cayenne and 1 tsp salt in a large bowl. Add the chicken and toss to coat; cover and refrigerate overnight.
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Position racks in the upper and lower thirds of the oven and preheat the oven to 400. Line 2 baking sheets with foil and set a wire rack on each; coat the racks with cooking spray. Combine the breadcrumbs, chives, the remaining thyme and 1/2 tsp paprika, 1 tsp salt and 1/2 tsp black pepper in a shallow bowl.
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Remove the chicken form the marinade and dredge in the breadcrumb mixture, pressing to adhere. Put the white meat on one wire rack and the dark meat on the other rack, skin-side up. Coat the chicken with cooking spray. Transfer to the oven, placing the dark met on the bottom oven rack; bake until the crust is golden and thermometer reaches 165, 50-55 minutes. Let cool slightly on the wire racks, 10 minutes. Season with salt.