Crispy Supper Chicken (Print View)
Juicy chicken with a golden, crunchy coating for a comforting and satisfying meal.
# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Marinade
03 - 1 cup buttermilk
04 - 1 teaspoon salt
05 - ½ teaspoon ground black pepper
06 - 1 teaspoon garlic powder
07 - 1 teaspoon smoked paprika
→ Coating
08 - 1 ½ cups panko breadcrumbs
09 - ¾ cup all-purpose flour
10 - 1 teaspoon onion powder
11 - 1 teaspoon dried thyme
12 - ½ teaspoon cayenne pepper (optional)
13 - ¾ teaspoon salt
14 - ½ teaspoon ground black pepper
15 - 3 tablespoons olive oil
# Step-by-Step Directions:
01 - Combine buttermilk, salt, black pepper, garlic powder, and smoked paprika in a large bowl. Add chicken pieces and turn to coat evenly. Cover and refrigerate for at least 30 minutes or up to overnight for enhanced flavor.
02 - Set oven to 425°F. Line a baking sheet with parchment paper and position a wire rack on top to allow air circulation beneath the chicken.
03 - In a shallow dish, combine panko breadcrumbs, flour, onion powder, dried thyme, cayenne pepper if using, salt, and black pepper until evenly incorporated.
04 - Remove chicken from marinade, allowing excess to drip off. Press each piece firmly into the breadcrumb mixture to ensure thorough coating.
05 - Place coated chicken skin-side up on the prepared wire rack. Drizzle olive oil evenly over all pieces to promote crispiness during baking.
06 - Bake for 35 to 40 minutes until the crust is golden and internal temperature reaches 165°F. Remove from oven and let rest for 5 minutes before serving.
# Expert Suggestions:
01 -
- The buttermilk soak keeps the chicken impossibly juicy while the panko coating gets crispy enough to shatter—no soggy bottoms, just pure texture.
- It's genuinely easier than frying, which means less cleanup and no oil splatters on your clothes.
- Bone-in thighs and drumsticks are forgiving, affordable, and actually more flavorful than breasts.
02 -
- Don't skip the marinade—I learned this the hard way when I tried to speed through it, and the chicken tasted dry no matter how golden the crust was.
- The wire rack is non-negotiable; without it, the bottom will steam instead of crisp, and you'll be disappointed.
- Pressing the coating firmly onto the marinated chicken is what keeps it from falling off during cooking—gentle dredging leaves gaps.
03 -
- If you have time, marinate overnight—the buttermilk's acidity will work its magic on the meat, making it noticeably more tender and juicy than the 30-minute version.
- Make sure your oven is fully preheated before the chicken goes in; a 425°F oven is high enough to crisp the coating without burning it, but only if it's actually at temperature.
- An instant-read thermometer is your friend here—the thickest part of the thigh should register 165°F to guarantee the chicken is cooked through without being overdone.