# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (approximately 2 lbs)
→ Marinade
02 - 1 cup buttermilk or 1 cup milk with 1 tbsp lemon juice as substitute
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1 tsp paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
→ Coating
08 - 1 1/2 cups panko breadcrumbs
09 - 1 cup all-purpose flour
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper
12 - 1 tsp paprika
13 - 1/2 tsp dried thyme
14 - 1/4 tsp cayenne pepper (optional)
15 - 2 tbsp olive oil (for drizzling or spraying)
# How to Make It:
01 - Set the oven to 425°F. Line a baking sheet with parchment paper or place a wire rack over a baking sheet and lightly grease the rack.
02 - In a large bowl, whisk buttermilk with salt, black pepper, paprika, garlic powder, and onion powder. Submerge chicken thighs in the marinade, turning to coat evenly. Refrigerate for at least 30 minutes or overnight for enhanced flavor.
03 - Combine panko breadcrumbs, all-purpose flour, salt, black pepper, paprika, dried thyme, and optional cayenne pepper in a shallow dish.
04 - Remove each chicken thigh from marinade, allowing excess to drip off. Thoroughly dredge each piece in the breadcrumb mixture, pressing to ensure an even coating.
05 - Place coated chicken thighs skin side up on the prepared baking sheet or wire rack. Drizzle or spray olive oil uniformly over the tops to promote crispiness.
06 - Bake for 35 to 40 minutes, or until the crust is golden brown, crisp, and the internal temperature reaches 165°F.
07 - Allow the thighs to rest for 5 minutes to preserve juiciness before serving.
