Crispy Supper Chicken (Print)

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

# Ingredient list:

→ 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 - 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
13 - ¾ teaspoon salt
14 - ½ teaspoon ground black pepper
15 - 3 tablespoons olive oil

# Directions:

01 - Whisk 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 or overnight for optimal flavor.
02 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top.
03 - Combine panko breadcrumbs, flour, onion powder, dried thyme, cayenne pepper, salt, and black pepper in a shallow dish.
04 - Remove chicken from the marinade, allowing excess liquid to drip off. Press each piece firmly into the breadcrumb mixture to ensure an even coating adheres.
05 - Place the coated chicken pieces skin-side up on the prepared wire rack. Drizzle the olive oil evenly over the top to enhance crispiness.
06 - Bake for 35 to 40 minutes until the chicken is golden, crisp, and cooked through. The internal temperature should reach 165°F. Allow the chicken to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • It's foolproof enough for a busy Tuesday but fancy enough to serve guests without apology.
  • The marinade does the heavy lifting while you're doing something else, and the oven does the cooking—no hovering over hot oil.
  • That crispy-outside, juicy-inside texture is genuinely addictive and somehow tastes even better the next day cold.
02 -
  • Pat the chicken completely dry before dredging, or the breading won't adhere properly and you'll end up with a soggy disappointment.
  • Don't skip the wire rack—without it, the bottom of the chicken steams instead of crisps, and the whole point disappears.
  • The olive oil drizzle at the end is non-negotiable; it's what separates adequate chicken from the kind people remember.
03 -
  • If you're feeding a crowd, this scales beautifully—just make sure your baking sheet has enough space so the pieces aren't crowded and steaming each other.
  • Leftover chicken is incredible cold the next day, sliced into a salad or straight from the fridge as a midnight snack.

Go back