Ingredients:

  • 1 kg (2.2 lbs) bone-in, skin-on chicken thighs or drumsticks
  • 480 ml (2 cups) full-fat buttermilk
  • 10 g (2 tsp) sea salt
  • 5 g (1 tsp) smoked paprika
  • 2 g (1/2 tsp) cayenne pepper
  • 125 g (1 cup) all-purpose flour
  • 65 g (1/2 cup) cornstarch
  • 45 g (1/2 cup) panko breadcrumbs, crushed finely
  • 10 g (2 tsp) garlic powder
  • 10 g (2 tsp) onion powder
  • 5 g (1 tsp) black pepper
  • 115 g (1/2 cup) unsalted butter, melted

Instructions:

  1. Submerge the chicken pieces in the buttermilk, salt, paprika, and cayenne brine. Ensure every nook and cranny is coated. Refrigerate for at least 1 hour.
  2. Place your baking sheet or 12-inch cast-iron skillet in the oven and preheat to 220°C (425°F). Once preheated, carefully pour the melted butter onto the hot pan.
  3. Whisk the flour, cornstarch, panko, and remaining spices in a shallow bowl. Remove chicken from brine, dredge in flour mixture, dip quickly back into buttermilk, and dredge a second time.
  4. Place chicken skin-side down onto the hot buttered pan. Bake for 20 minutes. Flip the pieces and bake for another 15–20 minutes until the internal temperature reaches 74°C (165°F).
  5. Immediately move the chicken to a wire rack. Let it sit for 5 minutes to allow the juices to redistribute and the crust to set.