Oven-Fried Panko Chicken

Marinate bone-in chicken breasts  for 8-24 hours before breading and baking.

In a small bowl, stir together:

• 1 tsp minced fresh thyme
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp dry mustard
• 1/2 tsp salt
• 1/4 tsp pepper

To make marinade, use half the thyme mixture above and in a large bowl, whisk it into:

• 1-1/2 cups buttermilk OR 1-1/2 cups milk with 1-1/2 tbsp vinegar added.

Reserve the rest of the thyme mixture for the coating.

Put 4 bone-in skin-on chicken breasts in the bowl with the milk mixture, turn to coat.
cover and refrigerate for 8 hours or up to 24 hours.

To make the coating, in a shallow dish, combine:

• 1-2 cups panko bread crumbs
• the remaining half of the thyme mixture

When chicken has marinated, remove it from the marinade.
Discard marinade.
Press chicken into panko mixture to coat.

Place on greased baking sheet.
Spray coated chicken with olive oil.
Bake in 375 degree F oven till no longer pink inside, about 30 min.
Let stand 5 min. before serving.