Ingredients:

  • 3 lbs (1.4 kg) Bone-in, skin-on chicken pieces (legs/thighs/wings)
  • 2 cups (475 ml) full-fat Buttermilk
  • 1 Tbsp (15 g) Kosher Salt (for brine)
  • 1 tsp (5 ml) Hot Sauce (e.g., Tabasco or Frank's)
  • 1 cup (125 g) All-Purpose (Plain) Flour
  • 1 Tbsp (15 g) Paprika (preferably smoked)
  • 1 tsp (5 g) Garlic Powder
  • 1 tsp (5 g) Onion Powder
  • 1 tsp (5 g) freshly ground Black Pepper
  • 2 cups (100 g) Panko Breadcrumbs
  • 4 Tbsp (56 g) Salted Butter, melted
  • 2 Tbsp (30 ml) Neutral Cooking Oil (e.g., canola or grapeseed)

Instructions:

  1. Combine the Brine: Whisk together the buttermilk, 1 Tbsp of salt, and hot sauce in a non-reactive container.
  2. Add Chicken: Submerge the chicken pieces fully in the buttermilk. Cover and refrigerate for a minimum of 4 hours, or ideally overnight (up to 12 hours), for maximum tenderness.
  3. Preheat Oven and Pan: Place the wire rack on a large sheet pan. Place the sheet pan setup inside the oven and preheat the oven to 425°F (220°C). We want the rack scorching hot.
  4. Melt the Fat: In a small bowl, melt the butter with the neutral oil. Set aside near the dredging station.
  5. Set Up Dredging Stations: In the first dish, combine the flour, paprika, garlic powder, onion powder, and black pepper. Use the reserved buttermilk (from the brine) in the second dish, and place the Panko in the third dish.
  6. Coat the Chicken (The Triple Dredge): Remove chicken from the brine, allowing excess liquid to drip off. Work one piece at a time: dredge lightly in Flour (Station 1), dip back into the Buttermilk (Station 2), and press firmly into the Panko (Station 3) until completely coated.
  7. Saturate and Arrange: Take each fully coated chicken piece and quickly brush or drizzle it generously with the melted butter/oil mixture. This replaces the deep-fry fat.
  8. Arrange on Hot Rack: Carefully remove the scorching hot sheet pan and wire rack from the oven (use oven gloves!). Place the chicken pieces, skin-side up, on the hot rack, ensuring there is space between each piece for air circulation.
  9. The Initial Blast: Bake at 425°F (220°C) for 25 minutes. This high temperature sets the crunch.
  10. Reduce and Finish: Reduce the oven temperature to 375°F (190°C) and continue baking for another 20–25 minutes.
  11. Check for Doneness: The crust should be deep golden brown. The chicken is safe to eat when the internal temperature, measured at the thickest part of the meat (avoiding bone), reaches 165°F (74°C).
  12. Rest: Remove from oven and let the chicken rest on the rack for 10 minutes before serving. This allows the juices to settle back into the meat.