Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 2 cups buttermilk
  • 1 tbsp hot sauce
  • 2 cups Panko breadcrumbs
  • 0.5 cup all-purpose flour
  • 0.25 cup cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 3 tbsp neutral oil (avocado or grapeseed)

Instructions:

  1. Whisk the buttermilk, hot sauce, and 1 tsp of salt in a large bowl.
  2. Submerge the 1.5 lbs of chicken thighs in the liquid. Ensure they are fully covered for even tenderizing.
  3. Combine the 2 cups panko, 0.5 cup flour, 0.25 cup cornstarch, and all remaining spices in a wide, shallow dish.
  4. Preheat your oven to 400°F and place a wire rack inside a large rimmed baking sheet.
  5. Dredge one thigh at a time, lifting it from the buttermilk and letting the excess drip off.
  6. Press the chicken firmly into the panko mixture. Use your palms to really anchor the crumbs into the skin.
  7. Arrange the chicken on the wire rack, leaving at least 2 inches of space between pieces.
  8. Mist the tops of the chicken generously with the 3 tbsp of neutral oil.
  9. Bake for 40 minutes until the crust is dark golden and the internal temp hits 165°F.
  10. Rest the chicken for 5 minutes on the rack before serving. This allows the juices to redistribute and the crust to fully set.