Ingredients:

  • 8 pieces Bone-in, skin-on Chicken (mixture of thighs and drumsticks), about 1.2 kg (2.6 lbs)
  • 475 ml (2 cups) Buttermilk (full fat recommended)
  • 1 Tbsp Hot Sauce (e.g., Tabasco or Frank’s)
  • 1 tsp Kosher Salt (for brine)
  • ½ tsp Freshly Ground Black Pepper (for brine)
  • 1 cup (120 g) All-Purpose Flour (plain flour)
  • 1 cup (100 g) Panko Breadcrumbs
  • 6 Tbsp (85 g) Unsalted Butter, melted (or suitable vegetable oil)
  • 2 tsp Kosher Salt (for coating)
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Thyme
  • ½ tsp Cayenne Pepper (adjust to taste)
  • 1 tsp Freshly Ground Black Pepper (for coating)
  • High-heat Cooking Spray or extra oil for brushing

Instructions:

  1. Prepare the Brine: Pat the chicken pieces completely dry with paper towels. In a large bowl or plastic bag, combine the buttermilk, hot sauce, salt, and pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for a minimum of 2 hours, or ideally 4 to 8 hours.
  2. Create the Crispy Coating: In a wide, shallow dish, whisk together the flour, Panko breadcrumbs, salt, paprika, garlic powder, onion powder, thyme, cayenne, and black pepper.
  3. Add Fat: Pour the 6 Tbsp of melted butter (or oil) directly into the dry coating mixture. Use a fork or fingers to rub the fat into the dry ingredients until the mixture resembles coarse, wet sand or large crumbs. This is critical for crisping.
  4. Coat Chicken: Remove the chicken from the buttermilk brine. Allow the excess buttermilk to drip off, but do not rinse. Working one piece at a time, press the chicken firmly into the prepared coating mixture, ensuring the entire surface is covered and compacted.
  5. Prep for Baking: Place a wire rack inside a large baking sheet. Arrange the coated chicken pieces on the rack, ensuring no pieces are touching. Lightly spritz or brush the exposed surfaces of the coated chicken with high-heat oil.
  6. Baking - Initial Blast: Preheat your oven to 200°C (400°F). Bake the chicken for 20 minutes at this high temperature to set the crunch.
  7. Baking - Finish: Reduce the oven temperature to 180°C (350°F). Continue baking for another 25 to 30 minutes, rotating the tray halfway through, until the chicken is golden brown and deeply crisp.
  8. Rest: Check the internal temperature (should reach 74°C / 165°F). Remove from the oven and let the chicken rest on the rack for 5 minutes before serving.