Buttermilk Baked Chicken

Ingredients:

• 2 cups buttermilk
• Juice of a lemon
• 2 T hot sauce
• 1/2 yellow onion, sliced
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• 3 cloves garlic, smashed
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 pound boneless, skinless chicken, cut in serving size pieces
• 2 cups Panko bread crumbs
• 3/4 cup Parmesan cheese, grated
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper

Directions:

1. Mix together buttermilk, lemon juice, hot sauce, onion, thyme, oregano, garlic, salt, and pepper in a large ziploc bag. Add the chicken and coat well. Place in the refrigerator for 3 to 12 hours.
2. About 1 1/2 hours before serving, remove the chicken from the refrigerator.
3. Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with cooking spray.
4. Mix Panko bread crumbs and Parmesan cheese together. Season with seasoned salt and pepper.
5. Remove the chicken from the marinade, letting the excess drip off, and dredge through the dry mixture, pressing to help it adhere.
6. Place chicken on the wire rack and bake for about 45 minutes, turning about half way through the cooking time. Chicken should be golden and crisp.