Step-by-Step Instructions
Marinate the Chicken:
Place the chicken into a wide dish and pour the buttermilk over making sure all pieces are coated well Let the chicken marinate in the fridge for at least two hours or overnight for maximum tenderness and flavor absorption
Prepare the Coating Mixture:
In a roomy bowl thoroughly mix the flour paprika garlic powder onion powder dried thyme dried basil salt black pepper and cayenne if you like your chicken a little spicy Take a moment to inhale the aroma of the fresh spices
Coat the Chicken:
Remove each piece of chicken from the buttermilk shaking off any excess Dredge each drumstick or thigh in the coating mixture pressing the seasonings into every nook until every side is fully covered This step is what forms the signature crunchy crust
Arrange on Baking Sheet:
Lay a sheet of parchment over your baking tray and lightly grease it with olive oil spray Place the chicken pieces on the tray spaced apart so the heat can circulate and the coating stays crisp
Bake to Golden Perfection:
Lightly mist the top of the chicken with olive oil spray or gently brush with melted butter to help the crust crisp up Pop the sheet into a preheated oven set at two hundred degrees Celsius four hundred degrees Fahrenheit Halfway through baking flip the chicken so both sides get nice and brown Bake for a total of forty to forty five minutes or until golden crispy and fully cooked through
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