chicken so tender, crispy, and tasty that pairs well as an appetizer with dipping sauces, tops a salad deliciously, or goes perfectly with some fresh sauted veggies and rice.
- 2-3 lbs chicken, boneless/skinless but may use bone-in, skin on
- 4 TBSP melted unsalted butter best in a small cup with a pouring spout
- 1 1/4 cups buttermilk regular or low-fat
- 1/4 cup olive oil may use vegetable, canola, etc.
- 3 TBSP chili garlic sauce
- 2 garlic cloves, minced fresh or jarred
- 2 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 cups panko breadcrumbs
- 2/3 cup freshly grated Parmesean cheese
- 1/2 cup all-purpose flour
- 2 tsp dried thyme
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper less or more, depending on preferred spice level
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To start, prepare chicken to desired sizes. The full breast or thigh may be use. However, I like to cut chicken into smaller pieces to better manage portion sizes. They freeze well and thaw more quickly than if using larger pieces of chicken.
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Prepare marinade in large glass or metal bowl.
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Put all chicken pieces into marinade and stir to coat evenly. Cover and set in refrigerator for 3 hours or overnight.
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Prepare bread crumb topping. Put in covered container or plastic bag until ready to use. I find it more efficient to prepare this when preparing the chicken so that later on, you just have to coat the chicken and throw it in the oven.
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Preheat oven to 425 degrees, once you are ready to cook the chicken.
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Prepare cookie sheet (may need two so the pieces aren’t too crowded. Line with foil or parchment paper. Place a cooking rack on liner.
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Start by putting 3-4 pieces of chicken (depending on size of pieces; 1-2 if larger) into bread crumb topping mixture to coat on all sides evenly.
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Once you dip the chicken in the crumbs, place onto cookie racks. This keeps all sides of the chicken crispy so the bottoms do not get soggy. This way there is no need to flip anything midway through cooking.
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Before putting chicken in the oven, take the melted butter and drizzle a small amount on all of the pieces. You may think you do not have enough butter but just a little drizzle gives a nice flavor and crunch, without feeling too greasy.
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If using two cookie sheets, place one on each oven rack and switch racks and rotate 180 degrees half way through cooking.
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Depending upon the size of the chicken pieces, I start checking for doneness after about 45 minutes. They should be a light brown or slightly darker for more crispiness.
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Set on counter, keeping chicken on cooking pans/racks to cool to allow the topping to set.
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I can’t resist grabbing a piece once still a bit warm, it melts in your mouth making it hard not to grab another piece! Enjoy!
Recipe notes:
Freezes really well, which is why it is a good reason to make a big batch to have on hand when you don’t feel like cooking but do not want to order take-out.
Substitutions:
I recently made this recipe again and substituted shredded coconut for the parmesan cheese, used ground ginger and curry powder for spice. Gives the chicken an exotic flare using the same base recipe.
