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Crispy Oven-Fried Chicken

Crispy oven-fried chicken with a juicy buttermilk center and a golden panko crust, baked on a rack for easy cleanup.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method

Ingredients
  

  • 4 chicken thighs boneless, skinless (about 1½ lb)
  • 1 cup buttermilk
  • 1 tbsp hot sauce optional
  • 1½ cups panko breadcrumbs
  • ½ cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp neutral oil
  • oil spray for the rack and chicken

Equipment

  • Rimmed baking sheet and wire rack

Method
 

Marinate the chicken
  1. Whisk the buttermilk and hot sauce in a bowl. Add the chicken, cover, and refrigerate for 30 minutes or up to 8 hours.
Heat the oven and prepare the rack
  1. Heat the oven to 425°F (220°C). Set a wire rack over a rimmed baking sheet and lightly coat the rack with oil spray.
Season the crumbs
  1. Stir the panko, flour, paprika, garlic powder, onion powder, salt, and pepper in a shallow dish. Drizzle in the neutral oil and rub it through the crumbs.
Coat each piece
  1. Let excess buttermilk drip from each piece, then press the chicken into the crumbs, turning to coat both sides.
Arrange and mist
  1. Place the pieces on the rack with space between them. Lightly mist the tops with oil spray.
Bake until crisp and safe
  1. Bake for 25 to 35 minutes, turning once, until crisp and the thickest piece reaches 165°F (74°C). Check smaller strips sooner.
Rest and serve
  1. Rest the chicken on the rack for 5 minutes before serving.