Categories: Chicken

Ingredients

• 1 qt. whole buttermilk
• 1 tbsp kosher salt
• 2 tsp hot sauce
• 3 lb. assorted skinless, bone-in chicken pieces
• Cooking spray
• 1 1/2 cups panko
• 3/4 cup whole-wheat flour
• 2 oz. finely grated fresh Parmigiano-Reggiano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sweet paprika

Directions

1. Combine first 3 ingredients in a large bowl; stir until salt dissolves. Add chicken; submerge to fully coat with buttermilk mixture. Cover bowl. Refrigerate 8 hours (or up to 24).

2. Preheat oven to 400.

3. Place a wire rack on a baking sheet; coat rack with cooking spray. Combine panko and remaining ingredients in a large bowl; stir well. Remove chicken from marinade, one piece at a time, letting excess drip off; dredge in panko mixture to coat. Place coated chicken on prepared rack. Repeat with remaining chicken and panko mixture. Spray coated chicken with cooking spray. Place chicken in oven; bake at 400 for 30 minutes or until browned and meat is done. Let stand 10 minutes; serve.

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