Buttermilk Panko-Crusted Oven Fried Chicken

"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."
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
photo by I'mPat photo by I'mPat
Ready In:
40mins
Ingredients:
9
Yields:
6 pieces
Serves:
3
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ingredients

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directions

  • 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.

Questions & Replies

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  1. marybethgcurran
    I followed recipe exactly and found chicken thighs came out dry! I loved the taste but never thought they would be so dry.
     
  2. sueannbearden
    Can you substitute chicken breasts
     
  3. Betsy M.
    what is all purpose seasoning?
     
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Reviews

  1. pkoepsel
    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
     
  2. keri a
    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!
     
  3. EJMdesign
    I'd give this 4.5 stars, if I could -- it really was VERY good. I used boneless, skinless breasts, and was only able to marinade them for about 2 hours, but they were nevertheless wonderfully moist and tender. Next time I'll plan ahead better and marinade them longer! The only wish I had, regarding these, was that the coating on the bottom could get as wonderfully crisp and crunchy as the top. I was afraid to roll them over for fear of rubbing off the coating. Maybe next time I'll try cooking them on wire racks?
     
  4. 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.
     
  5. MSRichard7
    I wanted to help a few of you out who are saying it stuck and didn't crisp. I used a cookie sheet sprayed generously with Pam. When they were no longer moist, I flipped them. I found it needed to be cooked a little longer than the suggested time on here for the crispiness.
     
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Tweaks

  1. sueannbearden
    Can you use chicken breasts
     
  2. Shari-Lynn P.
    I used parchment paper instead of foil paper as suggested. I spruced up the marinade and egg batter with hot sauce and cayenne pepper. I cooked about 10 minutes longer.
     

RECIPE SUBMITTED BY

I'm an opera singer and teacher living in Miami, FL. My mom taught me how to cook, and I absolutely love trying new flavors and techniques.
 
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