Ingredients:

  • 8 medium Bone-in, Skin-on Chicken Thighs (approx. 1 kg)
  • 240 ml Buttermilk
  • 1 tbsp Kosher salt
  • 1 tsp Black pepper
  • 125 g All-purpose flour
  • 40 g Cornstarch
  • 2 tbsp Garlic powder
  • 1 tbsp Dried Rosemary, crushed
  • 1 tbsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 60 g Unsalted butter, melted
  • 4 cloves Fresh garlic, minced
  • 2 tbsp Fresh parsley, finely chopped

Instructions:

  1. Submerge the chicken thighs in the buttermilk and salt mixture. Let them marinate for at least 30 minutes (up to 4 hours) to tenderize the meat.
  2. Whisk the flour, cornstarch, garlic powder, rosemary, thyme, and paprika in a shallow bowl.
  3. Remove chicken from the buttermilk, shaking off excess. Press firmly into the flour mixture to ensure full coverage, then place onto a greased wire rack over a baking sheet.
  4. Allow the breaded chicken to rest for 10 minutes to let the coating set.
  5. Bake in a preheated oven at 200°C (400°F) for 25 minutes until the coating looks matte and pale gold.
  6. Whisk melted butter with minced garlic. Brush the chicken with the garlic butter and return to the oven for 15–20 minutes until the internal temperature reaches 74°C (165°F) and the skin is deep golden brown.
  7. Garnish with fresh parsley before serving.