We're not big fans of chicken on the bone so instead of using whole chickens we used boneless skinless breasts and thighs. It made the prep so much faster and easier than it might have been had we used whole chickens too.
Note that part of this dish has to be prepared at least three hours ahead of time.
1 cup buttermilk
1/2 cup mayonnaise
4 sprigs thyme, leaves stripped and chopped
1 & 1/2 tsp paprika
3/4 tsp onion powder
3/4 tsp garlic powder
1/4 tsp cayenne pepper
Kosher salt
2 - 2 to 3 lb chickens, each cut in to 8 pieces
3 & 1/2 cups breadcrumbs, preferably panko
1/3 cup chopped fresh chives
Fresh ground black pepper
- Whisk the buttermilk, mayonnaise, half the thyme, 1 tsp paprika, onion powder, garlic powder, cayenne, and 1 tsp salt in a large bowl.
- Add chicken and toss to coat.
- Cover and refrigerate at least 3 hours (or overnight).
- Position racks in upper and lower thirds of oven. Preheat oven to 400 degrees.
- Line two baking sheets with foil and set a wire rack on each (I used my cookie cooling racks). Coat each with cooking spray.
- Combine breadcrumbs, chives, remaining thyme, 1/2 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper in a shallow bowl.
- Remove chicken from marinade and dredge in breadcrumbs.
- Place dark and white meat on separate racks, skin side up. Coat chicken with cooking spray.
- Place dark meat on bottom rack and bake until crust is golden and thermometer in thickest part of meat reaches 165 degrees, about 50-55 minutes.
- Let cool on wire racks, about 10 minutes. Season with salt and serve.
Because we used boneless skinless thighs rather than boned pieces we had fewer pieces and it cooked a little faster. We only used one rack and placed it in the center of the oven. It only took about 35 minutes to cook. I also turned the chicken about half way through to keep the panko from burning.
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