Southern-Style Oven-Fried Chicken
Ingredients
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3 tbsp. canola oil, divided
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¼ tsp. ground pepper
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¼ tsp. cayenne pepper
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½ tsp. smoked paprika
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½ tsp. onion powder
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½ tsp. garlic powder
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1 tsp. cornstarch
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¾ cup panko breadcrumbs
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4 bone-in, skinless chicken thighs (about 1½ lbs. total)
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¾ tsp. salt, divided
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2 cups nonfat buttermilk
Method
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01Combine buttermilk and ½ tsp. salt in a large bowl. Add chicken; toss to coat. Cover and refrigerate for at least 2 hours or up to 8 hours.
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02When ready to cook, preheat oven to 475°F.
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03Combine panko, cornstarch, garlic powder, onion powder, paprika, cayenne, and ground pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting excess drip off, and dredge it in the panko mixture, pressing gently to adhere. Gently shake off excess breading; transfer the chicken to a plate and sprinkle evenly with the remaining ¼ tsp. salt.
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04Heat 1½ Tbsp. oil in a large cast-iron or oven-safe nonstick skillet over medium-high heat. Add the chicken to the pan, tilting as needed so each piece comes in contact with the oil; cook until browned on the bottom, 3 to 4 minutes. Transfer the chicken, browned-side down, to a wire rack set over a baking sheet.
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05Add the remaining 1½ Tbsp. oil to the pan; cook until heated, about 1 minute.
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06Return the chicken, browned side up, to the pan, tilting as needed so each piece comes in contact with the oil. Transfer the pan to the oven (or use a baking dish). Bake until an instant-read thermometer inserted in the thickest part registers 165°F, 14 to 16 minutes.
