Buttermilk Panko-Crusted Oven Fried Chicken

SilverOpera's Note:

This is the best oven fried chicken I've ever made, hands down. The buttermilk marinade makes for deliciously juicy chicken and the panko comes out crispy every time. Prep time doesn't include marinating time.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 3

Yield: 6.0 pieces

• 6 skinless chicken thighs
• 1 cup buttermilk
• 1 teaspoon dried thyme (less if ground)
• ¼ teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 ½ cups panko
• 2 eggs , beaten
• 1 tablespoon all-purpose seasoning (with salt)
• pepper

Directions:

1. Marinate chicken in buttermilk, thyme, cayenne, and garlic powder for 4 hours or overnight.
2. Preheat the oven to 400 degrees.
3. Mix the panko crumbs with the all-purpose seasoning. Panko bread crumbs really make this chicken, so don't substitute if possible.
4. Without rinsing the chicken, dredge in beaten egg, then bread crumb mixture.
5. Place breaded chicken on a foil-lined baking sheet.
6. Spray chicken with a little non-stick spray.
7. Bake for 25-30 minutes, until coating is crispy and juices run clear.

Reviews

[dessert lover]

This is a crispy, crunchy, very tasty and moist chicken. I was looking for something to replace take out chicken at our house. Even though the chicken is skinless it's so moist and tender. The panko is so delicious I don't think I will use regular breadcrumbs to coat my chicken anymore. Thanks so much for posting this recipe.

[Chef #1523591]

My husband just tasted this and said "it's so moist I can cut it with a fork-- super moist!" It was my first run on the recipe. I served it with canned cranberry sauce, mashers and steamed mixed vegetables, with a ramikin of the mustard honey sauce fom another panko chicken recipe listed here. Delicious! Thanks!

[JGill]

Really tasty! Just had this for Father's Day lunch and it was a hit. Easy to make and full of flavor. I used a salt-free Mrs. Dash seasoning with the crumbs and did not miss the salt at all. I used 8 thighs and the crumbs and eggs were sufficient to coat everything. We'll make this again - might even try making chicken tenders or breasts this way. So moist.