Prep 10 mins
Cook 30 mins
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.
- 6 skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon dried thyme (less if ground)
- 1⁄4 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1 1⁄2 cups panko breadcrumbs
- 2 eggs, beaten
- 1 tablespoon all-purpose seasoning (with salt)
- Marinate chicken in buttermilk, thyme, cayenne, and garlic powder for 4 hours or overnight.
- Preheat the oven to 400 degrees.
- Mix the panko crumbs with the all-purpose seasoning. Panko bread crumbs really make this chicken, so don't substitute if possible.
- Without rinsing the chicken, dredge in beaten egg, then bread crumb mixture.
- Place breaded chicken on a foil-lined baking sheet.
- Spray chicken with a little non-stick spray.
- Bake for 25-30 minutes, until coating is crispy and juices run clear.
Crisp,moist, delicious!!! I was extremely pleased with this recipe and my husband loved it and asked me to make it again. "A Keeper." I changed things up a bit, but not significantly. I used boneless, skinless chicken breasts. I didn't have buttermilk so I used regular milk with a tablespoon of lemon juice. I also seasoned the panko crumbs with more garlic, pepper, and all seasoning with salt. Used parchment paper instead of foil, sprayed it lightly with Pam. Helped chicken to become crisp and goldenon the bottom and did not stick. Needed to cook longer, 40 to 45 minutes as the breasts were thicker. There was absolutely no sticking, and it browned and crisped nicely on the bottom. In fact, the bottoms were more golden and crisper than the tops, so after 20 minutes I turned them over so they would brown. I will definitely make this again. Try the parchment paper and you'll be delighted with both the consistency, and the taste. No sticking, no loss of breading, crispy, golden brown, moist and delicious
I read the other reviews and tried without foil and on a wire rack. That didn't work out so well - the top was crispy but the bottom was mushy. So tried directly on the cookie sheet and using cooking oil. That worked: meat was moist inside and crispy outside. The flavor is great. We just want it a little crisper so will try 425-450 for 20-25 min next time to seal in the juice and work on a crisper outside. Will update my review when we have perfected this!
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.