Ingredients:

  • 2 lbs bone-in, skin-on chicken legs or thighs
  • 1 cup buttermilk
  • 1 tsp smoked paprika
  • 1 tsp garlic powder

Instructions:

  1. In a large bowl, whisk together the buttermilk, smoked paprika, garlic powder, and kosher salt. Submerge the chicken pieces in the brine and refrigerate for at least 30 minutes.
  2. Preheat your oven to 400°F (200°C). Spread the panko breadcrumbs on a baking sheet and toast for 3-5 minutes until lightly golden. Transfer to a shallow bowl and toss with melted butter, onion powder, cayenne pepper, and black pepper.
  3. Prepare the dredging station: place the all-purpose flour in one bowl and the seasoned panko in another. Lift chicken from the buttermilk, coat lightly in flour, dip back into buttermilk, and then press firmly into the panko mixture.
  4. Place an oven-safe wire cooling rack over a rimmed baking sheet. Arrange the chicken on the rack and bake for 30–35 minutes without flipping until the internal temperature reaches 165°F (74°C).