Crispy Supper Chicken (Print version)

Golden, crunchy coated juicy chicken pieces perfect for a comforting dinner gathering.

# 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 (for drizzling)

# How to make it:

01 - In a large bowl, whisk together buttermilk, salt, ground black pepper, garlic powder, and smoked paprika. Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 30 minutes or up to overnight for enhanced flavor.
02 - Set the oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top to allow air circulation during cooking.
03 - In a shallow dish, combine panko breadcrumbs, all-purpose flour, onion powder, dried thyme, cayenne pepper if using, salt, and ground black pepper.
04 - Remove the chicken from the marinade and let excess drip off. Dredge each piece thoroughly in the breadcrumb mixture, pressing to adhere.
05 - Place chicken skin-side up on the prepared wire rack. Drizzle olive oil evenly on top to promote a crispy crust.
06 - Bake for 35 to 40 minutes until the crust is golden brown and the internal temperature reaches 165°F. Allow the chicken to rest for 5 minutes before serving.

# Expert suggestions:

01 -
  • No deep-frying mess, just oven-baked crispiness that feels indulgent but keeps your kitchen clean.
  • The buttermilk marinade works magic while you do something else, making this genuinely convenient for weeknight dinners.
  • That first bite—the contrast of crunchy coating giving way to impossibly juicy chicken—never gets old.
02 -
  • Don't skip the wire rack—I learned this the hard way when the bottom got steamed instead of crisped.
  • The olive oil drizzle is mandatory, not optional; it's what creates that crunchy golden finish that makes people think you fried it.
  • Check the thickest part of the thigh for doneness, not the drumstick; dark meat takes longer than white.
03 -
  • Let the marinade sit longer if you have time—24 hours makes the chicken even more tender and flavorful than 30 minutes.
  • Use an instant-read thermometer; it removes all guesswork and means you won't accidentally overcook or undercook.
  • If you like extra heat, bump the cayenne up to ¾ teaspoon, but go slowly—it builds as it cooks.

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