Ingredients
Scale
- 3 chicken breasts, boneless and skinless
- 3 chicken thighs, boneless and skin-on
- Salt and pepper, to taste
- ½ cup (120 ml) buttermilk
- 1 egg, beaten
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp sea salt
- 1 tsp cayenne pepper
- 2 cups panko breadcrumbs
- Cooking spray
Instructions
- Preheat. Heat the oven to 410°F (210°C).
- Soak. Season the chicken with salt and pepper in a large bowl. Add the buttermilk and beaten egg, toss to coat, and let it rest for 15 minutes.
- Make the coating. In a separate bowl, mix the panko, oregano, garlic powder, sea salt, and cayenne.
- Prep the pan. Grease a baking sheet generously.
- Coat. Let the excess buttermilk drip off each piece, then press it into the panko mixture until fully covered. Arrange on the baking sheet and spray the tops with cooking spray.
- Bake. Bake for 12 minutes. Carefully flip each piece, then bake for 10 more minutes.
- Broil. Broil for about 5 minutes, watching closely, until deep golden and crisp.
- Rest. Make sure the thickest part reaches 165°F (74°C). Rest for 2 minutes, then serve.
Notes
- Marinate longer, up to overnight in the fridge, for extra-tender chicken.
- Reduce or omit the cayenne for a mild version.
- Leftovers keep 3–4 days in the fridge. Reheat in the oven or air fryer for the best crunch.
Nutrition is an estimate and will vary with the brands and exact cuts used.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American