Crispy Supper Chicken (Print Version)
Tender chicken pieces with a crunchy, golden crust perfect for a comforting supper.
# What You 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 - 1/2 teaspoon ground black pepper
06 - 1 teaspoon garlic powder
07 - 1 teaspoon smoked paprika
→ Coating
08 - 1 1/2 cups panko breadcrumbs
09 - 3/4 cup all-purpose flour
10 - 1 teaspoon onion powder
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon cayenne pepper (optional)
13 - 3/4 teaspoon salt
14 - 1/2 teaspoon ground black pepper
15 - 3 tablespoons olive oil (for drizzling)
# How to Prepare:
01 - In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, and smoked paprika. Add chicken pieces, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably overnight for enhanced flavor.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper and position a wire rack on top.
03 - In a shallow dish, combine panko breadcrumbs, all-purpose flour, onion powder, dried thyme, cayenne pepper if using, salt, and black pepper.
04 - Remove chicken from marinade allowing excess to drip off. Dredge each piece in the breadcrumb mixture, pressing firmly to ensure an even coating.
05 - Place chicken pieces skin-side up on the wire rack set over the baking sheet. Drizzle olive oil evenly over the coated chicken to promote crispiness.
06 - Bake in preheated oven for 35 to 40 minutes until skin is golden brown and crisp, and the internal temperature reaches 165°F. Remove and let rest for 5 minutes before serving.
# Expert Advice:
01 -
- The chicken stays tender inside while the outside shatters like you're biting into the best thing you've ever tasted.
- No complicated techniques or ingredients hiding in the pantry—just honest cooking that works every single time.
- Thirty-five minutes and you've got something that feels like you've been cooking all day.
02 -
- Letting excess marinade drip off is crucial—too much liquid on the chicken and your coating won't crisp properly, it'll steam instead.
- Pressing the coating mixture firmly onto each piece makes all the difference between something that tastes coated and something that tastes like you meant it.
03 -
- The wire rack is non-negotiable if you want true crispiness—it lets air circulate completely underneath instead of trapping steam.
- Olive oil drizzled right before baking, not mixed into the coating, is what creates that golden shattering exterior that makes people stop and notice.