Buttermilk Baked Chicken with Panko Spices
Tender, juicy, and packed with flavor, this Buttermilk Baked Chicken with Panko Spices brings a delicious twist to classic comfort food. Marinated in tangy buttermilk with hints of garlic and optional heat from hot sauce, the chicken absorbs incredible moisture and flavor. A crunchy coating of seasoned panko breadcrumbs, spiced with paprika, garlic powder, onion powder, and thyme, bakes to golden perfection in the oven—no frying required! Perfect for a family dinner or casual entertaining, this easy recipe pairs beautifully with creamy mashed potatoes, roasted vegetables, or a crisp side salad. Ready in just over an hour, this healthier, oven-baked alternative will become a household favorite.
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks or thighs
- 2 cups buttermilk
- 3 cloves garlic cloves (minced)
- 2 tablespoons hot sauce (optional)
- 2 cups panko breadcrumbs
- 2 teaspoons paprika
- 1.5 teaspoons garlic powder
- 1.5 teaspoons onion powder
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil or cooking spray
Instructions
In a large bowl or zip-top bag, combine the buttermilk, minced garlic, and hot sauce (if using).
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl or seal the bag, then refrigerate for at least 4 hours or overnight for the best flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, and place a wire rack on top. Lightly grease the rack to prevent sticking.
In a shallow dish, mix together the panko breadcrumbs, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
Remove the chicken from the buttermilk marinade, letting the excess drip off. Dredge each piece in the seasoned panko mixture, pressing gently to ensure an even coating.
Place the coated chicken pieces on the prepared wire rack. For extra crispiness, lightly spray or drizzle the coated chicken with olive oil.
Bake in the preheated oven for 40–45 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Let the chicken rest for 5 minutes before serving. Enjoy with your favorite sides like mashed potatoes, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
2942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.5 g | 185% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 6304 mg | 274% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 31.5 g | ||
| Protein | 299.0 g | 598% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 793 mg | 61% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3616 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
