What you need,
6 bone in, skin on chicken thighs
2 cups buttermilk
1 tsp. seasoning salt
1 tsp. black pepper
½ tsp. cayenne pepper
1 cup flour, seasoned with 1 tsp. season salt, 1 tsp. black
pepper, 1 tsp. paprika, ½ tsp. ground sage, ½ tsp. onion powder, 1 tsp. garlic
powder
2 eggs, whisked, seasoned with 1 tsp. season salt, 1 tsp.
black pepper and ½ tsp. cayenne pepper
1 cup bread crumbs + 1 cup panko crumbs seasoned with 1 tsp.
season salt, 1 tsp. black pepper, 1 tsp. paprika, ½ tsp. ground sage, ½ tsp.
onion powder, 1 tsp. garlic powder
1 tbsp. canola oil
Olive oil spray
Trim the chicken thighs of any excess fat, I kept just
enough to cover the meat, no extra hanging over.
In a large zip top bag combine the buttermilk with the
seasoning salt, pepper and cayenne pepper. Add the thighs and seal up the bag.
Let it marinate in the fridge for 4-6 hours.
Put a tablespoon of canola oil on a large rimmed baking
sheet. Place it in the oven on the lowest rack and heat your oven to 400
degrees, with the pan in it. Heating it like this will ensure the chicken gets
crispy on the bottom too!
Set up a dredge station with the flour in one shallow dish,
the eggs in another and finally the bread crumb/panko mixture in a third.
Shake off the excess buttermilk from each piece of chicken
then roll it in the flour mixture. Tap off any excess flour and roll each piece
in the egg to coat. Shaking off the excess egg, coat each piece of chicken with
the crumbs, pressing to adhere the crumbs well.
Place the coated chicken onto a plate until the oven comes
to temperature.
Place each chicken onto the hot pan carefully, and then
spray the top of each chicken piece lightly with the olive oil spray. Bake for
35-40 minutes until the chicken is brown and crisp and cooked through.
I served my super crispy chicken with buttermilk mashed
potatoes and my new favourite sweet kale salad!
Jen of My Tiny Oven
