Recipe courtesy of Pam's Midwest Kitchen Korner


8 assorted chicken pieces (include your preference of thighs, drumsticks, wings and breasts
⅔ cup flour
Kosher salt and fresh ground black pepper
1 cup buttermilk
2 tablespoons Dijon mustard
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
½ teaspoon smoked paprika
4 cups panko bread crumbs


Preheat oven to 450°.
Rinse chicken pieces and pat dry with paper towels.
In a small bowl, season flour liberally with salt and pepper and whisk to combine.
In a large bowl, combine buttermilk, mustard, oregano, cayenne and paprika.
Stir until completely incorporated.
Spread the panko crumbs on a plate.
Dredge each piece of chicken in the flour, shaking off excess.
Then dip into buttermilk, coating it thoroughly and letting any excess drip off.
Then press the chicken into the bread crumbs, rolling until completely coated.
Repeat the dredging process with all the remaining chicken.
Place a wire rack on a baking sheet and space out the chicken on the rack.
Bake for 20 minutes, turn the chicken.
Lower oven temperature to 375°.
Bake for 45 minutes more, or until the chicken pieces are dark brown, and interior temperature of chicken is 165° on an instant-read thermometer, and the juices run clear.
Transfer to serving platter and let rest for 5 to 10 minutes.