Thyme-Baked Chicken Thighs

A healthier take on "fried" chicken, from Everyday with Rachael Ray.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 3  lbs skinless chicken thighs
• 1 3⁄4 cups low-fat buttermilk
• 1  lemon, juice and zest of
• 3  teaspoons kosher salt
• 3⁄4 cup panko breadcrumbs
• 4  teaspoons fresh thyme

Directions

1. Mix buttermilk, lemon juice/zest, and 1 tsp of salt in a resealable bag; shake to dissolve salt. Add chicken thighs and refrigerate to marinate (30 minutes to 12 hours).
2. Preheat oven to 425 degrees Fahrenheit. Mix panko, thyme and remaining salt in a shallow dish. Remove chicken thighs from buttermilk and discard marinade. Dredge chicken thighs in panko mixture and place on a baking sheet fitted with a wire rack.
3. Bake chicken for 30 minutes. Lower temperature to 300 degrees Fahrenheit and bake for an additional 30 minutes. Serve with lemon wedges.