Total Time
15mins
Prep 0 mins
Cook 15 mins

I was looking for something to do with chicken thighs and found some ranch recipes, but I don't keep the dry stuff or the dressing around very often and I needed something for that night. This is what I came up with. Buttermilk is always good for marinating chicken in.

Ingredients Nutrition

Directions

  1. Mix buttermilk, onion, garlic powder, 1/2 tsp kosher salt, 1/4 tsp black pepper and chopped parsley in a gallon sized, sturdy, plastic back. Seal and squish the bag to cover all of the chicken. Put in the refrigerator and store overnight or longer. The shortest time should be an hour, but it will not be as good as a longer marinade time.
  2. Heat a knob of butter and some oil in a pan. There are no measurements, just put enough to brown the chicken well with the panko on them.
  3. Mix panko, 1/2 teaspoons kosher salt, 1/2 teaspoons black pepper,and red pepper powder in a pie dish or something similar.
  4. Remove the chicken from the bag. Let it drip, but do not rinse. Place in panko mixture and press firmly to cover both sides.
  5. Fry until done. I know that is vague, but cooking chicken is not an exact science. My boneless thighs took about 5-7 minutes a side on medium high, but with bones it will be longer and stoves are different. Thicker pieces should be browned, but then cooked at a lower temperature. I do recommend finishing in a 375 degree oven if using very large pieces. Bake on a sheet pan with a rack on it to keep the crust crispy.
  6. I have kept the chicken warm in a 250 degree oven on a rack, not flat on a pan, for 30 minutes and it was still crispy.