8 chicken peices, skinned
1/2 tsp kosher salt
1/2 tsp sweet paprika (I used smoked paprika)
1/2 tsp poultry seasoning (I used dried thyme instead)
1/4 tsp garlic powder
1/8 tsp freshly ground black pepper
1 cup buttermilk
juice of 1/2 lemon
For the Coating:
2/3 cup panko bread crumbs
1/2 cup crushed cornflake crumbs
2 tbsp grated Parmesan cheese
1.5 tsp kosher salt
1 tsp dried parsley flakes
1.5 tsp sweet paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp chili powder
Step 1: For the chicken: In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours, preferably overnight.
Step 2: Preheat the oven to 400 degrees F. Place a rack on a baking sheet and lightly spray with oil.
Step 3: For the coating: In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder, and chili powder.
Step 4: Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and put the pieces onto the prepared baking sheet. Spray the tops of the chicken with oil.
Step 5: Bake until golden brown and cooked through, 30 to 45 minutes.