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Panko Herb Buttermilk Chicken

This Panko Herb Buttermilk Baked Chicken is everything you want in an easy dinner! Soaked in buttermilk for tenderness, coated in a herby, crunchy panko crust, and baked to golden perfection.

Ingredients

  • 1.5 pounds boneless skinless chicken thighs
  • 1 cup buttermilk
  • 2 cloves minced garlic
  • 2 tbsp fresh chives
  • 1 tbsp fresh parsley
  • 1 tsp salt
  • 1/2 tsp black pepper

Panko Coating

  • 1.5 cups Panko Breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil

Instructions

  1. Marinate the Chicken: In a large bowl, mix the buttermilk, garlic, chives, thyme, salt, and pepper.  Add the chicken thighs, making sure they’re fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.

  2. Preheat your oven to 400F. Line a baking sheet with parchment paper. 

  3. In a shallow dish, mix the panko, garlic powder, onion powder, oregano, thyme, salt, and pepper. Drizzle in the olive oil or melted butter and mix well. 

  4. Remove each piece of chicken from the marinade, letting excess drip off, and press it firmly into the panko mixture to coat all sides. You may have to do this step in batches. 

  5. Arrange the coated chicken thighs on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy and the internal temperature reaches 165°F.

  6. Serve.