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Categories:Viewed: 49 - Published at: 2 years ago
Ingredients
- 3 lbs skinless chicken thighs
- 1 34 cups low-fat buttermilk
- 1 lemon, juice and zest of
- 3 teaspoons kosher salt
- 34 cup panko breadcrumbs
- 4 teaspoons fresh thyme
Method
- Mix buttermilk, lemon juice/zest, and 1 tsp of salt in a resealable bag; shake to dissolve salt.
- Add chicken thighs and refrigerate to marinate (30 minutes to 12 hours).
- Preheat oven to 425 degrees Fahrenheit.
- Mix panko, thyme and remaining salt in a shallow dish.
- Remove chicken thighs from buttermilk and discard marinade.
- Dredge chicken thighs in panko mixture and place on a baking sheet fitted with a wire rack.
- Bake chicken for 30 minutes.
- Lower temperature to 300 degrees Fahrenheit and bake for an additional 30 minutes.
- Serve with lemon wedges.
