Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp Kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 cup full-fat buttermilk
  • 1 tbsp hot sauce
  • 1 large egg, beaten
  • 0.5 cup all-purpose flour
  • 1.5 cups panko breadcrumbs
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 3 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 425°F (220°C). Position a wire cooling rack over a large rimmed baking sheet and lightly coat the rack with non-stick cooking spray.
  2. Pat the chicken thighs completely dry with paper towels to ensure maximum crispiness. Season the chicken evenly with kosher salt and black pepper.
  3. In a shallow bowl, whisk together the buttermilk, beaten egg, and hot sauce to create the wet binder.
  4. In a second shallow bowl, combine the all-purpose flour, panko breadcrumbs, smoked paprika, garlic powder, onion powder, and dried thyme.
  5. Dip each chicken thigh into the buttermilk mixture, allowing excess to drip off, then press firmly into the panko-flour mixture until thoroughly coated.
  6. Place the coated chicken onto the prepared wire rack. Drizzle the tops evenly with melted butter (or high-heat oil spray) to aid in browning.
  7. Bake for 40 minutes without flipping, or until the crust is golden brown and the internal temperature reaches 165°F (74°C) on an instant-read thermometer.