Crispy Supper Chicken (Printable View)

Juicy chicken pieces with a golden crunchy crust for a comforting dinner.

# 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 black pepper
06 - 1 teaspoon garlic powder
07 - 1 teaspoon smoked paprika

→ Coating

08 - 1½ 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, for drizzling

# Cooking Steps:

01 - Whisk together buttermilk, salt, black pepper, garlic powder, and smoked paprika in a large bowl. Add chicken pieces, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably overnight.
02 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
03 - Combine panko breadcrumbs, all-purpose flour, onion powder, dried thyme, cayenne pepper if using, salt, and black pepper in a shallow dish.
04 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the breadcrumb mixture, pressing firmly to ensure adhesion.
05 - Place chicken skin-side up on the prepared wire rack. Drizzle olive oil evenly over the coated chicken pieces to enhance crispiness during baking.
06 - Bake for 35 to 40 minutes until the chicken is golden brown, crunchy, and reaches an internal temperature of 165°F (74°C). Allow to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The buttermilk soak makes the chicken so impossibly tender it falls off the bone, but the crust stays golden and snappy.
  • It's genuinely faster than delivery, and somehow tastes like you fussed over it for hours.
  • You can marinate ahead, which means actual relaxation on busy nights.
02 -
  • Don't skip letting excess marinade drip off—too much liquid makes the coating slide around instead of adhering and crisping.
  • Pressing the breadcrumb mixture onto the chicken is non-negotiable; a light dusting will fall off and leave you with bare spots.
  • The wire rack is your best friend here—it's what turns this into crispy-all-over chicken instead of a soggy-bottom situation.
03 -
  • A wire rack is absolutely worth it for this recipe—it's the difference between golden-on-all-sides and pale bottoms.
  • If you want extra tang, add a teaspoon of Dijon mustard to the buttermilk marinade; it deepens the flavor without being obvious.

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